French onion grilled cheese

Prep 10 min
Total 40 min
Makes 4 Servings



1 tbsp
medium onions, sliced thinly, about 3 1/2 cups
1/2 900-mL carton
low-sodium beef broth
1 sprig
1/4 cup
dry sherry, optional
4 tsp
Dijon mustard
8 slices
rye bread
4 slices
gruyère, or swiss cheese, about 120 g


  • Heat a large non-stick frying pan over high. Add 1 tsp oil, then onions, broth and thyme. Cook, uncovered, stirring often, until liquid is reduced, about 15 min. Add sherry and continue cooking until absorbed, about 5 more min. Remove thyme.
  • Spread Dijon on 4 slices of bread. Top each slice with about 1/3 cup onion mixture and 1 cheese slice. Top with remaining bread.
  • Wipe pan clean. Heat over medium. Brush pan with 1 tsp oil. Cook 2 sandwiches at a time, about 2 min per side. Repeat with remaining oil and sandwiches.

With this sandwich version, you’ll get the same great taste of French onion soup but will get to enjoy it much faster!

Prep Tip:

Keep grilled sandwiches warm on a foil-lined baking sheet in a 200F oven.


Calories 344, Protein 16 g, Carbohydrates 36 g, Fat 15 g, Fibre 5 g, Sodium 818 mg.
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