I made this for lunch yesterday and I was in heaven, it was magnificent. I found the recipe on foodqawker and new I had to try it. I used to hate anything onions, but ever since I discovered French Onion Soup and the super cheesy onion soup from Outback, I have been hooked and now it’s all about the onions Soo good! This takes a little bit of time to prepare but trust me it’s worth every second! In the original recipe it was made with Brie but since I didn’t have any and didn’t feel like going to the store (for the second time that day), I decided to use what I had which was a bag of shredded mozzarella and parmesan and it still turned out fab! For me this sandwich is not about the chees, it’s all about the delicious caramelized onions and mushrooms, the beefy flavor from the broth and the crunchy buttery French bread, it’s just absolutely divine!!!
Here’s how to make it:
Caramelized Onion & Mushroom Grilled Sandwich
- 1 sweet onion, sliced into thin strips
- 5 mushrooms, sliced
- 1 clove garlic, minced
- a pinch of flour
- up to 1/2 a cup of beef broth (I used about 1/3)
- 2 slices French bread
- some shredded mozzarella and parmesan
Directions: In a saucepan, medium high heat, melt about 2tbsp butter. Once it bubbles, add the sliced onions. Continue to cook until the onions turn golden brown (stirring occasionally) then turn the heat down to medium low and cook for 20 mins. Add in the mushrooms and cook additional 5 mins. Add in a pinch of flour, let it cook for a couple of seconds and then stir it. Slowly add in the broth little at a time, you want the onions and mushrooms to absorb the broth. Taste as you go and stop when the flavor is beefy enough for you. Butter both sides of your bread put some cheesy on the bottom, then a nice high layer of your onions and mushrooms and then top with a little more cheesy. Grill in the same saucepan for 3 mins on each side (the bread will absorb some of the yummy leftovers from the saucepan). Devour!