Truffled Cheese “croques” Recipe

Inspired by Bix

Time40m

Serves2

caramelized sweet onion

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Ingredients

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For the Croques

4 slices sourdough bread

2 tbs Truffle oil

7.05 oz (200 g) Gruyère cheese

3 1/2 oz (100 g) Fontina cheese

2 tbs Unsalted butter

For the Caramelized Sweet Onion

1 large sweet onion

1 tbs olive oil

1 tsp Celtic sea salt

1 tbs Aged balsamic vinegar

1 tsp fresh thyme

Method

For the Caramelized Sweet Onion

Prepare the Onions

Thinly slice the sweet onion. In a skillet, heat olive oil over medium heat. Add the sliced onions and salt, and cook for about 10 minutes, stirring occasionally, until they start to soften.

Caramelize the Onions

Lower the heat and cook the onions for an additional 20-25 minutes, stirring frequently, until they are golden brown and caramelized. Add balsamic vinegar and fresh thyme, stir well, and cook for another 2 minutes. Remove from heat and set aside.

For the Croques

Assemble the Croques

Preheat a skillet over medium heat. Brush one side of each slice of sourdough bread with truffle oil. Place two slices, oiled side down, in the skillet. Layer with Gruyère and Fontina cheese, followed by a generous amount of the caramelized sweet onion. Top each with another slice of sourdough, oiled side up.

Grill the Croques

Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and grill the other side for another 3-4 minutes until the cheese is melted and the bread is crispy and golden. Remove from the skillet and let cool for a minute before slicing.