Recipe | French Onion Soup Sandwiches

French Onion Soup Sandwiches I have been agonizing over what to call this recipe. Agonizing to an embarrassing degree. I swear, sometimes I spend more time coming up with names for recipes than I do developing the recipes themselves. I feel like the name of this recipe is confusing. Is it a soup? Is it a sandwich? Well, it’s kind of both. It’s French Onion Soup with a twist.

You see, in traditional French Onion Soup, you make the soup and float a piece of crusty bread topped with cheese on top of it. And it’s delicious! This recipe is a little bit different, though. The bread, onions, and cheese are in grilled panini form. The (faux) beef broth is served on the side and you dip your sandwich into it. As you eat your panini, bits of onion, cheese, and bread fall into the broth so when you’ve finished off your sandwich, you have a little bowl of French Onion bliss waiting for you.

So is it a little confusing? Maybe. But it’s really good, I promise! My husband, who isn’t a huge fan of grilled cheese sandwiches, was really surprised how much these captured the flavor of French Onion Soup. As for me, I love anything involving melted cheese and caramelized onions, so I loved these sandwiches too. In fact, we loved them so much that we ended up having them for lunch two days in a row–they’re great comfort food for a cold winter day.

French Onion Soup Sandwiches

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 4

Serving Size: 1 sandwich & 1 cup of broth

French Onion Soup Sandwiches

Is it a soup? Or is it a sandwich? It's both! These grilled panini sandwiches are full of caramelized onions and Gruyere cheese--it's French onion soup in sandwich form.

Ingredients

  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • salt & pepper to taste
  • 1/2 tsp dried thyme
  • 4 ciabatta rolls, halved
  • 1 c. shredded Gruyere cheese
  • 4 c. no-beef broth, heated (you can find meatless beef broth at stores like Whole Foods)

Instructions

  1. Heat olive oil in a large skillet on low heat. Add sliced onions and cook until caramelized about an hour and fifteen minutes, stirring frequently. (For detailed instructions, see yesterday's post on how to caramelize onions.) Remove from heat and stir in salt and pepper to taste and thyme.
  2. Heat panini press or grill on high. Divide caramelized onions onto bottom of rolls and top each one with 1/4 cup of cheese and top half of roll. Grill for 10-15 minutes or until cheese is melted and bread is golden-brown. Serve each sandwich with 1 cup of broth.
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Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. says

    I like your twist on this classic! I always thought French onion soup is one big mess to eat, trying to get the bread and cheese in your mouth, but not all at once. Your recipe seems like just the perfect solution!

  2. says

    Wow…they look amazing. I love french onion soup. Oh the best is when it’s totally covered in cheese and you crack through the cheese to find this rock hard crouton that’s just starting to soften. And you captured it all in a sandwich :)

  3. says

    Oh my. This has classic written all over it. And this could be vegan too- swear to dog I just tried Daiya Vegan Jack Cheese tonight (it’s a block, not shredded), my Whole Foods finally has it, and I think it would be beyond perfect in this sammie. Confession: I have made caramelized onions before and eaten them straight from the pan- never added to a recipe. So you see, I already have a problem when it comes to caramelized onions…

    • Kiersten Frase says

      I just use my indoor grill! I think a skillet works too–I’ve seen photos where people put the sandwich in the skillet and a plate with cans on it on top of the sandwich to weigh it down.

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