This cozy recipe goes well with the fall season—and also pairs nicely with a glass of local wine.
Ingredients
- 1 whole sweet onion, sliced thinly
- A splash of olive oil
- Salt and pepper, to taste
- 4 tablespoons dry white wine, such as Pinot Grigio
- Water, if needed
- Bread of choice (such as French baguette or ciabatta)
- 1–2 tablespoons Dijon mustard
- 1 cup shredded Gruyère
- Butter, oil, etc. for toasting the bread—use whatever you have
Preparation
In a large pan, add onions plus a splash of olive oil. Season the onions with salt and pepper, and let them cook on medium-low heat. Aft er 10 minutes, deglaze the pan with 1 tablespoon of white wine, tossing the onions. Turn the heat to low, and repeat the deglazing process every 10 minutes with an additional tablespoon of white wine. Aft er 40 minutes, feel free to add a little water to the pan if needed; let the onions cook down until they are deep golden brown.
Remove the onions from the pan. Top the bread slices with even amounts of Dijon, Gruyère, and caramelized onions and close the sandwich. Toast the baguette in the same pan that you cooked the onions, adding additional oil, butter, or cooking spray to get the bread nice and crispy. Cook it on low heat for about 5 minutes per side, then slice the sandwich.
About this recipe
EDITOR’S NOTE: Julia Mullaney, a long-time writer for Edible Jersey, is the founder of “Five Ingredient Feast”, the website and popular Instagram page (fiveingredientfeast.com; @fiveingredientfeast) launched in 2020. When creating recipes, the New Jersey native’s philosophy is captured in three words: Simple. Flavorful. Affordable.
This fall, Julia will begin hosting her own “Five Ingredient Feast” cooking show on a new streaming platform called Home Inspo TV, available through Apple TV+, Roku, Fire TV (Amazon) or at homeinspotv.com. Edible Jersey raises a toast to Julia as she embarks on her newest—and sure to be deliciously successful—endeavor. —N.P.
