This is a holiday meal that I came up with by throwing together a mix match of things in the fridge between two slices of homemade bread. The original recipe I had used frozen leftover French Onion Soup, but you can easily make the onions a night before or even that same day.
The Prep
The first thing you want is two slices of fresh bread. This could be homemade bread or from a loaf of store bought.
For the onions, slice up a whole Sweet Onion and sauté in a pan over medium heat. The trick is to get your onions translucent and then turn the pan down too low.
Once onions are on low, add 1 Tbsp of butter and either a splash of Red Wine or Balsamic Vinegar. Let the onions cook low and slow for about 15-20 minutes. You are looking for the onions to take on the color of the wine or vinegar and reduce to half the size in the pan.
On medium heat, get a frying pan or I use a flat top pan, ready with 1 Tbsp of butter.
Before placing in the bread in the pan, I felt it was easier to assemble the sandwich before starting the cooking process.
Designate one side of each bread as the cooking side down, spread 1/2 tbs of Mayo across the bread. Mayo doesn’t have as high of a burning temperature as butter so you don’t end up with extra crispy bread.
On the other side spread a nice layer of Goats Cheese and some mozzarella down than a layer of the onions.
Place the mayo side of the bread down on the hot pan, add the top half to the sandwich.
Cover and left cook for 3-5 minutes each side. You want the bread to e golden brown while the inside cheese melts.
Cut and serve!
Ingredients
2 Slices of any Bread
1 Sweet onion
1Tbsp of Red Wine or Balsamic Vinegar
2 Tbsp of Butter
1/4 Cup of Goats Cheese
1/8 Cup Shredded Mozzarella
1Tbsp of Mayonnaise
