This is a rich French inspired taste sensation! Be sure to reduce the French onion mixture sufficiently enough so you don’t end up with a soggy sandwich!!!
Ingredients (for two sandwiches):
- 1 Small red onion, finely sliced
- 2 table spoons of butter
- Around 100ml of beef stock (alternatives: Mushroom Broth, Stout and even a dash of soy sauce but be sparing on the later because of its salt content)
- A splosh of red wine
- A large pinch of freshly ground black pepper
- Between 50-100g Bybrook sliced. Comte, Gruyere, Emmental and even Cheddar can be good subs.
- 4 slices sourdough bread
- Mayonnaise to ‘butter’ the outside of the bread.
Method:
- Melt the butter in a frying pan and add the onions. Season with black pepper and cook until clear.
- Add broth and red wine and cook until the broth mixture reduces. There should be very little liquid in the pan so make sure you stir it every so often so the onions do not burn.
- Take the onions out the pan and put to one side.
- Clean the frying pan.
- Spread the mayo on one side of each the bread slices.
- Place 2 slices of the bread, mayo side down in the pan.
- Place a player of the onion mixture on each slice of bread.
- Top it off with the Bybrook.
- Then add the top slice of bread, mayo side up.
- Cook for about a minute, until the bottom starts to turn golden. Press the sandwich down and flip it.
- Cook the other side for about a minute, and then press it down one more time and cook the sandwich for another 30 seconds.
- Take off the heat, serve it up and ENJOY!
