Name: Grilled Ham and Cheese
Prep time: 20 min
Cook time: 75 min
Ingredients: 1 large Red onion (sliced thin); 2 TBSP Extra-virgin olive oil; 1 TBSP Butter; 1/2 tsp Sugar; Kosher salt; 2 cloves Garlic (minced); 1/4 cup White wine (chardonnay); 2.5 cups Beef broth; 1 Bay leaf; 1/2 TBSP Fresh thyme (leaves); 1/4 tsp Black pepper; 2 TBSP Brandy ((optional)); 4 slices French bread (or baguette (1 inch thick slices)); 1/2 cup Gruyere cheese (grated); sprinkle Parmesan cheese (grated); 2 tsp Extra-virgin olive oil; 6 oz Deli ham; 4 slices Sourdough bread (or bread of your choice); 4 slices Cheddar cheese; 2 TBSP Butter; 24 oz Sparkling water (cold)

Grilled Ham and Cheese

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Prep Time: 20

Cook Time: 1 15

Servings:

Calories: 1406kcal

Ingredients

Onion Soup

1 large Red onion sliced thin
2 TBSP Extra-virgin olive oil
1 TBSP Butter
1/2 tsp Sugar
Kosher salt
2 cloves Garlic minced
1/4 cup White wine chardonnay
2.5 cups Beef broth
1 Bay leaf
1/2 TBSP Fresh thyme leaves
1/4 tsp Black pepper
2 TBSP Brandy (optional)
4 slices French bread or baguette (1 inch thick slices)
1/2 cup Gruyere cheese grated
sprinkle Parmesan cheese grated

Grilled Ham and Cheese

2 tsp Extra-virgin olive oil
6 oz Deli ham
4 slices Sourdough bread or bread of your choice
4 slices Cheddar cheese
2 TBSP Butter

Sparkling Water

24 oz Sparkling water cold

US Customary - Metric

Instructions

Prep the soup ingredients per the instructions above.
Begin caramelizing the onions with olive oil and butter:
In a thick-bottomed pot, heat olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 minutes.
Increase the heat to medium-high. Add the butter and cook, stirring often, until the onions start to brown, about 20 to 30 minutes. Sprinkle onions with sugar (to help with the caramelization) and salt. Add the minced garlic and cook for a minute more.
(The amount of time will vary depending on your pot, stove, and onions.)
Deglaze the pot with wine and scrape up the browned bits on the bottom and sides of the pot.
Add the broth, bay leaves, and thyme. Bring to a simmer, cover the pot, and lower the heat to maintain a low simmer. Cook for about 20 minutes.
While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven broiler on low.
Brush both sides of the French bread lightly with olive oil. Toast until lightly browned, about 5 minutes. Remove from the oven.
Heat a nonstick pan on medium heat. Once hot, add the oil. Brown the ham slices on both sides then remove them from the pan.
Layer the bread with cheese, ham, and cheese, and top with a bread slice. Spread the butter on both of the outer sides of the sandwich.
Lower the heat in the pan to medium-low. Cook the sandwich to golden brown on both sides and until the cheese has melted completely, covered with a lid.
Finish the soup: Season to taste with more salt and pepper. Discard the bay leaves. Add brandy if using.
Top the toasted bread slices with the Gruyere cheese and Parmesan. Return to the oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
(Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes, or until the cheese bubbles and is slightly browned.)
To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Cut the sandwich in half, and serve with soup and sparkling water.

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