French Onion Grilled Cheese with Tomato Soup

Instructions

Tomato Soup

1. Heat heavy bottomed pot over medium heat, add olive oil and sautee the garlic.  

2. Add chopped onions and saute until tender.

3. Add chopped tomatoes (skin and seeds) then bring to a boil.

4. Add chicken stock and cook for approximately 20 minutes.

5. Cool the soup slightly and add the fresh basil.

6. Make the roux by melting butter in stock pot, stir flour to make a roux, cook until medium brown.  

7. Pure the soup with submergible blender and add roux (gradually mix so there are no lumps).

8. Add sugar, balsamic vinegar, cayenne pepper, heavy cream, and salt and pepper (to taste)

French Onion Grilled Cheese

1. In a large skillet over medium-high heat, melt 2 tbspns of butter.  Add onions and season with salt and pepper.  Cover and cook until onions are softened 3- 5 minutes.  Uncover, reduce heat to medium-low, and cook, stirring occasionally until onions are deep golden brown (about 20 minutes).  If onions look dry then add a bit of water.  Scrape up any brown bits stuck on the bottom of the skillet.  You can deglaze the pan with the vinegar and cook until liquid has evaporated and transfer everything to a bowl.  Season with salt and pepper.
   
   
2. Add cheese to the onions. Stir till combined.  Put down two slices of bread, scoop half the cheese onion mixture on each one.  Top with the remaining slices of bread
   
   
3. In a skillet, melt 1 tbspn of butter over medium heat.  Add sandwiches and cook until bread is golden brown about 3 minutes.  Add remaining butter, flip sandwich, pres down and cook until cheese hsa full melted and bottom of the sandwich is golden brown - about 3 minutes.  Serve immediately.