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French Onion Soup Baked Cheese Sandwich



Why are so many restaurants famous for their French Onion Soup?

Because it's delicious!

The problem is, it's a pain to make, takes too much time, you need the right bowls...

Our solution? A Sandwich!

The key to a great French Onion Soup, and, to our sandwich, is the cheese. We use Grand Cru, a flavor packed Gruyere style from Green County (Wisconsin of course). It has a rich, nutty flavor and a beautiful melt, making it the right cheese for the soup if you decide to make it, or, the sandwich which saves you a bunch of time.

For added gusto you can take this vegetarian sandwich to the next level by dressing up your left-overs. Try adding this slices of turkey, meatloaf or prime rib.

French Onion Soup Baked Cheese Sandwich

  • One loaf Ciabatta or a softer Italian style loaf
  • 2 large, sweet onions
  • ½ pound Grand Cru
  • ¼ cup Au Jus (Johnny’s if you can get it)
  • 1 stick Wisconsin Butter


  • Slice onions very thin
  • Caramelize onion in butter for 20 minutes over medium heat
  • Add Au Jus to onions, reduce heat and cook for 10 more minutes
  • Slice Ciabatta in half, length wise
  • Coarsely grate Grand Cru
  • Spread half of the Grand Cru on the bottom half of Ciabatta
  • Spoon onion mixture on top of cheese layer
  • Spread remainder of Grand Cru on top of cheese/onion layer.
  • Place top of Ciabatta on bottom
  • Wrap in aluminum foil
  • Bake at 350 degrees for 45 minutes
  • Slice into 1 “ pieces and serve


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