Servings: 4
Rich with melty Gruyère and a tangle of onions cooked down in butter, beef broth, a nip of thyme, and a splash of sherry, these sandwiches deliver everything you love about French onion soup (except the soup). Serve with a side salad.
Delicious! I don't think I'll make a plain grilled cheese ever again. Good idea to make extra onions and freeze.
This sandwich was a wonderful winter's night sandwich when served with hot soup!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review