Grilled Cheese French Onion Soup

Servings : 2

Preparation : 20 minutes

Cooking time : 25 minutes

Ingredients

• 2 large yellow onions, sliced
• 1 clove garlic, chopped
• 30 ml (2 tbsp) butter
• 15 ml (1 tbsp) olive oil
• 60 ml (1/4 cup) white wine
• 500 ml (2 cups) beef broth
• 1 pinch of Provençal herbs
• 5 ml (1 tsp) balsamic vinegar
• 4 slices of country bread
• 4 to 6 slices of raclette cheese
• 125 ml (1/2 cup) grated cheese (Emmental or Gruyère type)
• Salt and pepper to taste

Preparation

1. In a hot saucepan over high heat, brown the onions in the butter and oil for about 5 minutes, stirring frequently, until golden.
2. Add the garlic and continue cooking for one minute.
3. Then deglaze with white wine and let reduce completely.
4. Add the herbes de Provence and beef stock and simmer for about ten minutes to thoroughly coat the onions.
5. Using a colander or spider, remove and transfer the onions to a hot pan, add the balsamic vinegar and let reduce and caramelize slightly.
6. Meanwhile, in the saucepan over medium heat, reduce the remaining broth by half.
7. Preheat the oven, with the rack in the center set to broil.
8. On a baking sheet covered with parchment paper or a silicone mat, arrange the slices of bread, on two slices of bread, spread the raclette cheese, on the other two slices, the grated cheese and leave to brown in the oven while the cheeses melt.
9. Spread the caramelized onions on the slices of bread and close them into sandwiches.
10. In a hot pan, grill both sides of the sandwiches in a little butter until golden and crispy.
11. Serve hot, accompanied by the broth reduction for dipping, to rediscover all the flavor of the onion soup.