Caramelized Onion & Bacon Croque Monsieur
Caramelized Onion & Bacon Croque Monsieur! This version of the classic French sandwich swaps crispy bacon for ham and adds in mouthwatering caramelized onion.
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.