Alpine cheesegrated; Gruyère or other Alpine varieties may be substituted200 g
sandwich loaf bread4 slices
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Halve the onions lengthwise, then slice them into thin strips rather than half-moons so they separate into individual strands during cooking.
2
Place a generous knob of butter in a pot and heat until melted. Add the onion strips and caramelize over medium heat, stirring occasionally, until golden brown and breaking apart—about 10 minutes.
3
Pour in the stock and continue cooking over medium heat until it is fully absorbed and evaporates. The deeper the onion colour, the more intense the flavour.
4
While the onions are cooking, grate the Alpine cheese using a fine grater. Use a generous amount—about 100 grams per sandwich.
5
Take bread slices and spread the grated cheese evenly over one side of one slice.
6
Distribute the caramelised onions evenly over the other slice. Add a light drizzle of aged balsamic vinegar in the centre for a touch of sweetness.
7
Gently press the slices together with the cheese facing the onions.
8
Heat butter in a pan over medium heat (about level 5–6 on a burner). Place the sandwich in the pan and cook until the bread is golden brown and the cheese begins to melt and bind with the onions, around 2–3 minutes.
9
Carefully flip the sandwich and cook the other side until golden brown, ensuring the cheese is fully melted while the bread remains crispy.
PrimedTableBETA
