This comes from “‘wichCraft” by chef Tom Colicchio. It’s a play on French onion soup, but turned into a sandwich. It couldn’t be simpler to make as it uses very few ingredients. These sandwiches were delicious. I used a sandwich press to make them, but you could easily use a skillet, just weight them down with another skillet or panini press to get the pressed effect. Enjoy!
2 tbs EVOO
2 medium yellow onions, halved and cut lengthwise into thin slices
1/2 tbs dried oregano
Salt and pepper
16 slices Gruyère cheese
8 slices Rye bread
In a skillet over medium-high heat, add the olive oil and onions and stir vigorously to avoid scorching. Add the oregano and season with salt and pepper. Continue stirring until the onions have a deep brown color. Reduce the heat and continue to cook until the onions are soft, 30 to 45 minutes. Let cool slightly.
Preheat a sandwich press according to manufacturer’s instructions. Place 2 slices of cheese on 4 slices of bread. Follow with a generous amount of onions and the other 2 slices of cheese. Close the sandwiches and place in the sandwich press. Cook according to manufacturer’s instructions, usually about 5 to 8 minutes. Check for color and temperature; you’re looking for golden bread and melted cheese. If the bread is sticking, allow it to cook longer until it unsticks. Don’t burn the sandwiches. Once cooked, remove, cut into halves, and serve.