Grilled French Onion Sandwich

4 Slices Ezekiel Sprouted Whole Grain Bread
4 Slices Original Yogurt Cheese
4 Tbsp Butter (Divided 2 & 2)
2 Tsp Olive Oil
1/2 Yellow Onion, Halved & Sliced Thin
1 Garlic Clove, crushed
1 Tbsp Brown Sugar
Splash Dry White Wine
Salt & Pepper (Fresh Ground Preferred)
Thyme (Fresh or Dried)
3 dashes Worcestershire

Heat olive oil & 2 tbsp butter over medium heat in nonstick skillet. Add onions, brown sugar, white wine, Worcestershire and S&P. Cook till soft and brown, about 15-20 minutes... stir as needed to prevent burning. Add garlic in the last 5-7 minute of cooking. Remove from heat and set aside when done.

Butter one side of each slice of bread and grind a little salt on each buttered side.(Just a little fresh-ground sea salt adds not too much sodium and a very nice, flavorful crunch to the bread) Turn over each slice and place one slice of cheese on each slice of bread, then distribute prepared onions equally on 2 of the slices. Sprinkle lightly with pepper and thyme and top with other slice of cheese/bread. Place in fresh skillet over medium heat (careful, too hot and you'll have burnt bread and unmelted cheese!)Cook on first side till bread is crisp and golden. Turn sandwich, gently & briefly smoosh down with spatula and cook till done. Enjoy with a lightly dressed baby green salad and a ramekin of beef au jus if available... or you can make your own by reducing a cup of beef stock w/ a couple splashes of Worcestershire by about a third!


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