I am not a big Rachel Ray fan, but I was inspired by her food combos. She often likes to take one meal and then transform it into a pasta dish, soup or burger. However, I do love grilled cheese and french onion soup, so here’s the combo.
French Onion Open Faced Sandwiches
Carmelized onions usually take a while to cook down (20-30 minutes) plus they have to be watched on the stove. Here’s a trick: 2 Tbsp olive oil in a crockpot with 3-4 thinly sliced onions. Give it a stir and set on low for 10 hours.
Otherwise cook 3-4 onions with 2 Tbsp butter and a bay leaf in a pot on medium low, stirring every few minutes for 20-30 minutes till brown and jam like. Season with 1 tsp salt, a pinch of sugar and 1/2 tsp thyme.
Preheat oven to 375. Make a bechamel sauce. 2Tbsp butter melted in a pot. Add 2 Tbsp flour and cook for 1-2 minutes. Slowly add 1 cup of warm milk and wisk till thickened. Season with salt/pepper and nutmeg. Stir in 1 Tbsp dijon mustard.
On thin slices of bread spread white sauce, then layer carmelized onions and then slices of gruyere cheese (or Dubliner)
Place into oven till cheese is bubbly.