It’s sweater season! Which means comfort food is the only thing we’re in the mood for. French Onion Soup is one of lifestyle reporter Felicia LaLomia’s favorite dishes, but this time she put a twist on it and made it in sandwich form.
In this series, LaLomia takes you through how to cook with booze. And, of course, she will be trying lots of it along the way.
This sandwich — made with a rich, Bordeaux-style cabernet sauvignon from Pellegrini Vineyards — is quite possibly the best combination of textures and flavors. The crispy and buttery bread perfectly holds in the jammy, caramelized onions and creamy gruyere cheese. It’s as delicious as it is messy.
- 3 tablespoons unsalted butter, plus more
- 3 onions, sliced
- 1 cup wine
- 2 slices of good quality bread
- Gruyère cheese
- Melt the butter in a skillet over medium low heat. Add the onions and season well with salt. Cook for 45 minutes to an hour, stirring occasionally.
- Once the onions are almost caramelized, add the wine 1/4 cup at a time, and cook until alcohol smell dissipates. Remove from the pan.
- Place the bread slices, buttered on one side, into the pan, buttered side down. Increase the heat to medium. Once the bottom is crispy, butter the top and flip. Add the cheese and cover the pan. To make it extra melty, throw the pan under the broiler for a few minutes.
- Add the caramelized onions on top of the cheese. Top with the other slice of bread and enjoy!