French Onion Grilled Cheese with Au Jus
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Rich, caramelized onions and gooey gruyere cheese grilled on Heritage bread with warm au jus for dipping.
Ingredients
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3 Tbsp. Olive Oil
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2 Yellow Onions, sliced in ¼ inch rings
Caramelized Onions
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1 Tbsp. Olive Oil
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¼ Yellow Onion, chopped
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1 Garlic Clove, minced
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Splash of Red Wine Vinegar
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2 tsp. Worcestershire Sauce
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2 C. Beef or Vegetable Broth
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Salt, to taste
Au Jus
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4 Slices Canyon Bakehouse Heritage Honey White Bread
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2 Caramelized Onions (see above)
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6 oz. Gruyere Cheese, finely grated
Sandwiches
Directions

- Heat 3 Tbsp. olive oil in a large skillet over medium heat.
- Place two sliced onions in a thin layer on the bottom of the skillet. Cook for about 5 minutes, until softened.
- Cover the onions, reduce heat to low, and cook for 30-40 minutes, stirring occasionally.
- Once caramelized, transfer the onions to a dish to cool.
- 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.
- Deglaze the pan with a splash of red wine vinegar and allow it to reduce, 2-3 minutes.
- 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.
- Butter the outsides of each slice of bread and assemble the sandwiches with caramelized onions and grated cheese.
- 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.
- 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