French Onion Cheese Toast
A decadent and savory toast featuring caramelized onions, melted Gruyère cheese, and a crusty bread base, perfect for a hearty snack or appetizer.
30m1Servings
Nutrition
658kcal
21gProtein
35gCarbs
44gFat
Ingredients
Sourdough Bread
1 slice
Butter
1 tbsp
Olive Oil
1 tbsp
White Onion
0.5 whole
Red Wine
¼ cup
Vegetable Broth
¼ cup
Gruyere Cheese
shredded
½ cup
Salt
To taste
to taste
Black Pepper
To taste
to taste
Equipment
Cast Iron Skillet
Instructions
1Caramelize the Onions
15m
15mPrep Onions
Slice one white onion thinly.
Sauté Onions
Heat 1 tbsp olive oil and 1 tbsp butter in a cast iron skillet over medium heat. Add the sliced onions and season with salt and pepper. Cook, stirring occasionally, until the onions are deeply caramelized and tender, about 15-20 minutes.
Deglaze with Wine
Pour in 1/4 cup red wine and 1/4 cup vegetable broth. Scrape up any browned bits from the bottom of the pan. Let the liquid reduce until it forms a glaze, about 5 minutes.
2Toast the Bread
5m
5mPrep Bread
Slice sourdough bread into 1-inch thick slices.
Toast Bread
In a separate skillet, melt 1 tbsp butter over medium heat. Place the bread slice in the skillet and toast until golden brown and crispy on both sides, about 2-3 minutes per side.
3Assemble the Toast
5m
5mLayer Onions
Place the toasted bread on a plate. Top generously with the caramelized onions.
Add Cheese
Sprinkle about 1/2 cup of shredded Gruyère cheese over the onions.
Melt Cheese
Use a kitchen torch to melt and lightly brown the cheese until bubbly and golden. Alternatively, place the toast under a broiler for 1-2 minutes, watching carefully to prevent burning.
4Serve
1m
1mPlate and Serve
Serve immediately while the cheese is melted and gooey. Enjoy!
Tips
For deeper flavor, use yellow or sweet onions instead of white onions.
Don't rush the caramelization process; low and slow heat is key for sweet, rich onions.
If you don't have Gruyère, a good quality Swiss or even a sharp white cheddar can be substituted.
A splash of balsamic vinegar in the last minute of cooking the onions can add another layer of complexity.