- 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!
Keep grilled sandwiches warm on a foil-lined baking sheet in a 200F oven.
Protein 16 g
Carbohydrates 36 g
Fat 15 g
Fibre 5 g
Sodium 818 mg