French Onion Grilled Cheese Sandwiches made with Temecula Olive Oil Company Olivum Extra Virgin Olive Oil and a finishing drizzle of your choice of TOOC olive oil.
Ingredients
- 3 tablespoons unsalted butter, softened
- 1 tablespoon Olivum extra virgin olive oil
- 1 large onion, halved and thinly sliced crosswise (4 cups)
- Salt and freshly ground pepper
- Eight 1/2-inch-thick slices of whole-grain or sourdough bread
- Dijon mustard
- 8 ounces Gruyère cheese, thinly sliced
- 2 half-sour pickles, thinly sliced lengthwise
Directions
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In a deep skillet over medium-high, melt 1 tablespoon of the butter in the Olivum olive oil. Add onion, cover and cook, stirring once or twice, until softened, about 5 minutes. Uncover and cook over medium, stirring occasionally, until onion is very tender and caramelized, about 35 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent onion from scorching. Season caramelized onions with salt and pepper.
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Spread bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with onion, Gruyère and pickles and close sandwiches.
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Preheat a skillet or panini press. Grill sandwiches over low heat until bread is toasted and cheese is melted, about 10 minutes. If using a skillet, press sandwiches with a spatula and flip them halfway through. Drizzle with your choice of TOOC olive oil – we love Roasted Garlic (rich & savory), Fresh Blood Orange (bright & sweet) and Fresh Jalapeno olive oil (spicy) for another layer of flavor. Cut in half and serve right away.