French Onion Grilled Cheese with Au Jus

Rich, caramelized onions and gooey gruyere cheese grilled on Heritage bread with warm au jus for dipping.


Caramelized Onions
  • 3 Tbsp. Olive Oil
  • 2 Yellow Onions, sliced in ¼ inch rings
Au Jus
  • 1 Tbsp. Olive Oil
  • ¼ Yellow Onion, chopped
  • 1 Garlic Clove, minced
  • Splash of Red Wine Vinegar
  • 2 tsp. Worcestershire Sauce
  • 2 C. Beef or Vegetable Broth
  • Salt, to taste
  • 4 Slices Canyon Bakehouse Heritage Honey White Bread
  • 2 Caramelized Onions (see above)
  • 6 oz. Gruyere Cheese, finely grated


  1. Heat 3 Tbsp. olive oil in a large skillet over medium heat.
  2. Place two sliced onions in a thin layer on the bottom of the skillet. Cook for about 5 minutes, until softened.
  3. Cover the onions, reduce heat to low, and cook for 30-40 minutes, stirring occasionally.
  4. Once caramelized, transfer the onions to a dish to cool.
  5. To make the au jus, heat 1 Tbsp. olive oil in the skillet over medium heat and add the chopped quarter onion. Sauté until softened, about 2 minutes. Add the minced garlic and sauté for 1-2 minutes more.
  6. Deglaze the pan with a splash of red wine vinegar and allow it to reduce, 2-3 minutes.
  7. Add the Worcestershire sauce and broth. Bring the mixture to a simmer, cover and reduce the heat to low. Cook for about two minutes more.
  8. Butter the outsides of each slice of bread and assemble the sandwiches with caramelized onions and grated cheese.
  9. Place a skillet over medium-low heat. Working one at a time, grill the sandwiches on each side until the bread is just golden and the cheese is melted.
  10. Strain the warm au jus into four small bowls and serve alongside each grilled sandwich.


Difficulty: Easy

Prep: 15 minutes

Cook time: 45 minutes

Servings: 2