Rachael's French Onion Grilled Cheese and Spring Greens Salad with Tarragon Vinaigrette

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is more nutritious.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper.

Slice three softball-size or four medium onions for four sandwiches, one onion per sandwich.

Add salt to the onions to draw out liquids.

Cook the onions on low heat for about 35 to 40 minutes until they reach the proper color and consistency.

Grate about three-quarters of a pound of Gruyere cheese.

In a bowl, mix creme fraiche with Dijon mustard, Worcestershire sauce, salt, pepper, and chopped fresh herbs (thyme and parsley) to create the special sauce.

Spread softened butter very thinly and evenly over the bread, then build the sandwich with the buttered sides out.

Remove the bay leaf from the cooked onions and combine them with beef consomme and sherry or white wine.

Add cheese on both sides of the sandwich.

Slather the special sauce on top of the sandwich and place on a hot griddle.

For the salad dressing, start with grated onion or shallot in a salad bowl, add lemon juice and white wine or white balsamic vinegar, and salt, letting it set for 10 minutes.

Add honey or agave to sweeten the dressing, then mix in fresh tarragon and a spoonful of Dijon.

Prepare the salad with thinly sliced watermelon radishes and cornichon, and toss with the vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens