1 large onion, halved and thinly sliced crosswise (4 cups)
Salt and freshly ground pepper
Eight 1/2-inch-thick slices of whole-grain bread
8 ounces imported Gruyère cheese, thinly sliced
2 half-sour pickles, thinly sliced lengthwise
How to Make It
In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching. Season the caramelized onion with salt and pepper.
Spread the bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with the onion, Gruyère and pickles and close the sandwiches.
Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.
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Review Body: Hm. Yet another food&wine recipe with 13 million 5-star ratings, but no reviews...which is not weird, nor just the tiniest bit suspect, whatsoever.
I made this - in the event that anyone is actually interested in the final outcome - and it's very good. Made as written the first time 'round (sans pickle), then decided that on 2nd try I'd add some sliced tart apples, and a bit of thyme to the caramelizing onions. Also threw in a couple of paper-thin slices of raw red onion, along with the cooked.
Did once on a nice caraway rye, and the other on a fresh sourdough.