You’ll enjoy the hearty flavors of French onion soup in this grilled cheese sandwich. It is worth the time involved.
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1/4 cup Land O Lakes® Unsalted Butter
4 large (10 cups) sweet onions, sliced 1/4 inch thick
2 teaspoons salt
1 cup white wine
Au Jus Dipping Sauce
3 cups low-sodium beef broth
2 cups water
1 cup cider vinegar
1 bay leaf
1/2 teaspoon dried parsley flakes
1/2 teaspoon ground thyme
8 slices thick-cut rosemary boule bread
1/4 cup Land O Lakes® Unsalted Butter, softened
8 (3/4-ounce) slices Land O Lakes® Italian Blend
*Substitute 2 tablespoons cider vinegar.
Melt 1/4 cup butter in large skillet over medium-low heat until sizzling. Add onions and salt; cook, without stirring, 15 minutes. Continue cooking, stirring occasionally, 1 hour or until onions are dark golden brown.
Increase heat to high. Add wine; cook until liquid has evaporated. Remove from heat; set aside.
Combine all dipping sauce ingredients in saucepan. Bring to a boil; cook 35 minutes or until half of liquid has evaporated. Reduce heat to low; keep warm.
Heat nonstick griddle to 350°F.
Spread 1 side of each bread slice with 1/2 tablespoon butter. Layer 4 slices bread, buttered-side down, with 1 slice cheese, one-fourth of onion mixture and 1 slice cheese. Top with remaining bread slices, buttered-side up.
Place sandwiches onto griddle. Cook, turning once, 15-20 minutes or until golden brown on both sides. Serve with au jus.
Place assembled sandwich in air fryer basket. Cook at 360°F for about 5 minutes until cheese is melted. Flip the sandwich and continue cooking another 5-7 minutes or until bread is crisped and golden and cheese is melted. Depending on the size of your air fryer, you may be able to cook more than one sandwich at a time.
Can’t find rosemary bread? Substitute plain boule loaf and add 1/2 teaspoon dried rosemary to onion mixture when you add the wine.