Ingredients

The following ingredients have 4 Servings
  • 8 slices good quality bread (I used thick cut Artisan bread)
  • Mayonnaise (for spreading)
  • 12 oz Gruyere cheese (sliced thinly OR grated, at room temperature)
  • 6 oz White cheddar cheese (sliced thinly OR grated, at room temperature)
  • 4 slices thin Muenster cheese (at room temperature)
  • 2 yellow onions (diced)
  • 1 tsp fresh thyme (minced)
  • 2 tsp fresh rosemary (minced, divided)
  • 1 tsp brown sugar
  • Salt and pepper (to taste)
  • 3 Tbsp butter (divided)
  • 1 Tbsp olive oil

Instruction

  • Add 1 1/2 Tbsp butter and olive oil to a skillet and heat over MED-LOW heat. Add diced onions, salt, pepper, fresh thyme and 1 tsp of fresh rosemary to the hot skillet and saute, stirring often, until onions are soft and starting to brown, about 10 minutes.
  • Stir brown sugar into the onions and cook another minute.
  • Transfer onions to a plate.
  • Spread one side of two pieces of bread with a little bit of mayonnaise.
  • To the same skillet, add remaining butter and rosemary, and heat over MED heat. Swirl to coat the bottom of the skillet with the melted butter.
  • Add both pieces of bread, mayonnaise side down, and cook until bread is golden brown and crunchy, about 2-3 minutes.
  • As soon as you add the bread to the skillet, add a bit of cheese to the top of each piece of bread. Once it starts to melt a little, sprinkle a couple tablespoons of the caramelized onions over the top of one of the pieces of bread.
  • When the bread is good and golden brown, sandwich the pieces of bread together and cook on LOW until cheese is fully melted.
  • Transfer to a plate, repeat with remaining slices of bread and ingredients.
  • Slice and enjoy!