Caramelized onions don’t rank very excessive amongst meals I usually eat or prepare dinner. Let’s simply say they’re higher than non-caramelized onions.
However I sang a unique tune this week when my 8-year-old son helped to organize a potato-Gruyere tart for dinner from his very personal cookbook. Onions factored into the components, however I knew they wouldn’t prepare dinner sufficient to my liking if mingled uncooked with uncooked potato earlier than baking. So half-hour earlier than my son joined me within the kitchen, I began cooking down the onions to hopefully render them as wealthy and silky because the cheese.
And the dish drew rave evaluations. My buddy, a fellow foodie and prolific house prepare dinner, couldn’t assist however break her no-carb eating regimen as a result of she LOVES caramelized onions. I stated that — minus the potato — the dish put me in thoughts of French onion soup.
Right here’s one other dish that does the identical factor, basically turning French onion soup “inside out” within the phrases of meals author Daniel Neman. And now that my son has a style for Gruyere, I feel he’d gobble up this gourmand grilled cheese. I’ll be becoming a member of him.
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Gruyere With Caramelized Onions
2 tablespoons olive oil
2 medium yellow onions, peeled, halved and lower lengthwise into 1/8-inch slices
1 tablespoon chopped recent oregano or 1 1/2 teaspoons dried
Salt and pepper, to style
16 slices Gruyère cheese
8 slices rye bread
2 tablespoons butter
In a skillet over medium-high warmth, mix the oil and onions. Add the oregano and season with the salt and pepper. Prepare dinner, stirring, till onions flip mild brown. Cut back warmth and proceed to prepare dinner till onions are gentle and golden brown, for 30 to 45 minutes. These may be stored refrigerated for as much as 1 week.
Place 2 slices of the cheese on every of the 4 slices of bread. Put 1/4 cup onions on high of every; high every sandwich with one other 2 slices of cheese and slice of bread.
Soften 1/2 tablespoon of the butter in a skillet over medium-high warmth (if skillet is massive sufficient to make 2 sandwiches at a time, use 1 tablespoon of butter). Place 1 (or 2) sandwiches in butter and press down evenly till backside is golden brown and toasted.
Flip and prepare dinner different aspect till cheese has melted. Makes 4 servings.
Recipe tailored by Tribune Information Service from “’Wichcraft” by Tom Colicchio and Sisha Ortúzar.
