Ingredients
4 tbsp butter plus more for the bread
3 red onions sliced 6 mm thick
2 tsp SIDS SALT & PEPPER
2 tsp granulated sugar
¼ tsp dried thyme
¼ cup beer or beef stock or white wine
8 thick slices barracuda bread
1⅓ cups grated Gruyere cheese
Directions
In a large frypan, melt butter over medium-low heat. Add sliced onions and stir well to combine with butter.
Season with SIDS SALT & PEPPER and sugar.
Cover and cook over low heat, stirring occasionally, until dark brown and caramelized, about one hour.
Add thyme and stir to combine. Add beer/stock/wine to deglaze the pan, using a wooden spatula to scrape up any bits.
Let beer/stock/wine cook off for about 1 minute then remove from heat.
Butter each slice of bread on one side.
In a skillet over medium heat, place 4 slices of the bread, buttered side down. Top each slice with approximately ⅓ cup of cheese, then ¼ of the onion mixture, then top with remaining slices of bread.
Cover and cook about 4-5 minutes, until bottom slice of bread is golden brown.
Flip and repeat on second side.
Serve and enjoy.
