3 tbsp butter, plus extra
1 tbsp olive oil
2 medium onions, sliced (quarter of an inch thick)
1 tsp Tastic Original*
1 tsp sugar
1 tsp fresh thyme leaves
3 tbsps beef stock
4 slices Sourdough (or your favorite bread)
½ cup grated gruyere cheese (or more if you love cheese like me J)
In a large skillet over medium heat, melt the butter and olive oil together. Add in the onions and stir so they are coated in all the fat. Cook undisturbed for 5 minutes.
Stir and add in the Tastic, pepper, sugar and thyme. Stir, cover the pan with a lid and let cook. Stir occasionally until the onions are soft and deep golden in color. Reduce the heat if you notice the onions are browning too soon.
Add in the stock, scrape any bits that accumulated on the bottom of the skillet, and then remove them off the heat.
On a preheated large skillet, place a slice of buttered bread (butter-side down) and top it with a little shredded smoked Gruyere. Add half of the onion mixture and then more of the cheese. Top with a second slice of buttered bread (butter-side up).
Flip when the bottom is crispy and golden; repeat on second side. Cut in half and serve.