upscale grilled cheese

Earlier this year in the New York Time, Ali Slagle posted a recipe for French onion grilled cheese sandwiches. The recipe called for caramelized onions mixed with grated gruyère cheese. This sounded so good.
 

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I had in house Breadsmith’s  sourdough white bread. You’ll need a sturdy bread to stand up to the filling of this sandwich. For the recipe you can use either yellow or Vidalia onions, I used yellow. The recipe also calls for adding some sherry, red-wine or white vinegar to the caramelized onions to balance out the butter flavors of this sandwich. I used sherry in my onions. Just a note, I keep on hand inexpensive sherry and marsala wine to use in recipes. It took approximately 30 minutes to get the onions to the golden brown color that I wanted. Once that was done, the onions were removed from the pan and placed in a bowl. While the onions were cooking, I grated 4 ounces of gruyere cheese. I combined the onions and cheese together and spread it on buttered slices of bread. I was able to make three sandwiches out of my onion/cheese combination.
 
The sandwiches were scrumptious! The flavors were delicious together. I paired the sandwiches with lentil soup that I purchased at my local Pastosa store. The soup was tasty. The soup contained lots of lentils and vegetables. I also had their chicken noodle soup earlier in the week and that too was wonderful, it tasted homemade.  Overall, it makes for an easy weeknight supper or weekend lunch.