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    Home » Breakfast & Brunch

    Caramelized Onion & Bacon Croque Monsieur

    Published: May 8, 2013 · Modified: May 2, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Caramelized Onion & Bacon Croque Monsieur! This version of the classic French sandwich swaps crispy bacon for ham and adds in mouthwatering caramelized onion for a hint of sweetness. A perfect brunch dish!

    Where do you find cooking inspiration?

    Is it from ordinary life events? The nostalgia of old family favorites? Do you get creative in the kitchen for holidays and celebrations? Or get motivated by your travels and ingredients that knock your socks off?

    For me, it's all of the above.

    Sometimes, I go directly to the source of cooking genius: Talented chefs that have a proven record of creating delectable dishes. It's like a cooking cheat sheet!

    Whether it's watching the Food Network and taking note of ideas that stand out to me, or allowing my palate to do the research by heading out to restaurants and letting the flavors do the talking, I am always left inspired by the pros.

    After all, they've practiced, they've sampled, they've worked the days away in hot kitchens... they've done all the work for us and have given us the finished product of a well planned meal or dish that tickles the taste buds.

    While I was devising my brunch week menu, I was asked if I'd take a look at some recipes created by both well-known and up-and-coming chefs and create my own spin on their masterpieces, and since that's typically my style anyway, I happily agreed to do so!

    And so the Caramelized Onion and Bacon Croque Monsieur came to be... born of Chef François Payard's fanciful twist on the already delightful Croque Monsieur  {a gussied up French hot ham & cheese}.

    Chef François' version, the Smoked Salmon Croque Monsieur, replaced the traditional ham version with a protein of a more aquatic nature. It's like good ol' Bagels and Lox went to France, fell in love with their fancy interpretation of grilled cheese, and wound up with this mouthwatering creation!

    As amazing as the salmon rendition of this sandwich sounds, I don't typically have smoked salmon on hand. But after all of my Derby cooking last week, I did have an excess amount of bacon taking up quite a bit of space in the fridge.

    So...

    I did the next best thing. Maybe even THE best thing. Because when is bacon not the best idea?

    Sweet, caramelized onions with a salty bacon bite {and a hint of rosemary} serve as the main filling for this decadent brunch {or anytime!} main. Topped with bubbly, melted fontina cheese, this certainly isn't your every day sandwich... though you'll wish it were!

    While I did adapt the recipe quite a bit, I used Chef François' method of preparation, and though it requires a few more steps than just throwing the old grilled cheese on a skillet, I think it makes for toasty perfection!

    Using a cast iron skillet {like one from our sponsor, Lodge Cast Iron!} produces nice, even heat for all-over browning. Chef François' technique also allows for pre-assembling the sandwiches in their happy little foil packets ahead of time, which is a great way to cut on prep time if you're hosting a brunch and don't want to be in the kitchen the whole time.

    Caramelized Onion & Bacon Croque Monsieur

    Dianna Muscari | The Kitchen Prep
    Caramelized Onion & Bacon Croque Monsieur! This version of the classic French sandwich swaps crispy bacon for ham and adds in mouthwatering caramelized onion.
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Course Breakfast
    Cuisine American, French
    Servings 2 servings

    Ingredients
      

    • 1 onion thinly sliced
    • 2 sprigs fresh rosemary finely minced
    • ¼ cup white wine or chicken broth
    • 2 tablespoons heavy cream
    • ½ cup fontina or gruyere grated
    • 4 slices whole wheat bread
    • 4 strips crisply cooked bacon
    • 2 tablespoons butter
    • ¼ teaspoon sea salt
    • ¼ teaspoon cracked black pepper

    Instructions
     

    Make Caramelized Onions

    • In a large pan, heat about a tablespoon of olive oil over medium heat. Add onion and cook, stirring often, for about 5 minutes.
    • Stir in minced rosemary, and continue to cook. When the pan starts to get dry, add a bit of white wine or broth to deglaze the pan, scraping up any bits that are stuck to the bottom. Cook, continuing to add bits of liquid when needed, stir and deglaze, for about 15 minutes until the onions are soft and deeply caramelized. Set aside.

    Make Cheese Mixture

    • Meanwhile, in a small bowl, beat the heavy cream with a whisk until it is thickened - season with a pinch of salt and pepper. Add about 2 tablespoons of grated fontina and fold it in carefully as not to deflate the cream.

    Make Sandwiches

    • Preheat the oven to 400°F.
    • Spread the mixture evenly onto 4 pieces of bread. On two of the pieces of bread, arrange caramelized onions and bacon. Top each piece with the two remaining bread slices, cream side down. You'll have 2 sandwiches.
    • Add butter to a skillet and melt over medium-low heat. Place sandwiches on the skillet and toast on each side until golden.
    • Top the sandwiches with remaining shredded cheese and place the pan in the oven until the cheese is melted and bubbly.
    • Slice the sandwiches in half and serve hot.

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    Reader Interactions

    Comments

    1. Jane Craske says

      May 08, 2013 at 2:18 pm

      My favourite sandwich!

      Reply
    2. Suzanne says

      May 08, 2013 at 2:21 pm

      Bacon and caramelized onion - what a great combination. Beautiful sandwiches!

      Reply
    3. Rachel Willis says

      May 08, 2013 at 6:00 pm

      Oh my word. Divine! Pinned and tweeted. Too good NOT to!

      Reply
    4. Tara says

      May 08, 2013 at 8:47 pm

      What a great looking sandwich, I would gobble that down in a second!!!

      Reply
    5. Kim Bee says

      May 09, 2013 at 3:12 am

      Now this is a sandwich I can wrap my mouth around, and scarf in two bites. Seconds for me please.

      Reply
    6. Rachel Page says

      May 04, 2015 at 11:24 am

      I could probably eat this every day!

      Reply

    Trackbacks

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    2. Lemon Poke Cake says:
      August 22, 2016 at 7:20 pm

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      January 26, 2017 at 6:40 am

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