French Onion Soup Melt
The entirety you tackle about French Onion soup, compressed between two objects of bread: sweet caramelized onions cooked in rich beef stock, Gruyère, and contemporary thyme. A two-for-one soup and a sandwich.
- 2 tablespoon unsalted butter
- 2 yellow onions, halved, thinly sliced into half of-moons
- kosher salt, to taste
- enormous pinch sugar
- 1/2 cup beef stock
- 2 teaspoon thyme leaves
- 4 slices spherical white bread, comparable to tuscan bread, toasted
- 2 teaspoon canola oil
- 3 ounce sliced or shaved gruyère
- Melt the butter over low heat in a enormous sauté pan, and then add the onions, attempting to unfold into 1 layer. Sprinkle generously with salt and a enormous pinch sugar. Sauté over very low heat unless very tender and caramelized, about 25 minutes, stirring frequently to atomize burning.
- Add the meat stock and thyme, magnify the heat to medium, and cook unless the meat broth is nearly solely absorbed, but quiet a contact soupy.
- Preheat the broiler and line a baking sheet with aluminum foil.
- Brush 1 aspect of every bread slit with the canola oil, and season lightly with salt. Divide the Gruyère slices amongst the un-oiled sides of the bread. High 2 of the slices with the onion combination. Switch the bread to a baking sheet, and broil unless the cheese is melted, about 3 minutes. High the onion slices with the frightful tacky slices and attend.