Ingredients

• 2 large onions, yellow, sweet, or red, choose whatever you like
• 5 tablespoons butter, divided
• 1 tablespoon canola oil
• 1 teaspoon kosher salt
• 2 sprigs fresh thyme sprigs
• 3 tablespoons water or wine, white or red, whatever is on hand
• 1 teaspoon bouillon soup base (optional)
• 8 slices sourdough bread
• 4 ounces gruyere cheese, grated, about 1 cup

Directions

1. Peel and slice the onions into large slices.
2. In a large enable dutch oven over medium heat, melt 1 tablespoon of butter with the canola oil. (Substitue large frying pan if you don't have dutch oven)
3. Add the onion slices, salt, thyme sprigs to pot.
4. Reduce the heat to low and cover with a lid. Stir occasionally.
5. Once onions start to caramelize add the wine or water and the bouillon soup base, mixing into the onions, cooking to become even more jammy as they cook.
6. Remove from heat when cooked down.
7. Now assembly the sandwhich with buttered bread, cheese, onions, and more cheese.
8. Place assembled sandwhich in a frying pan over medium heat. Cover with a lid and let cook for 3-4 minutes or until golden.
9. Reduce the heat to medium-low and flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully.
10. Cut in half and enjoy hot.