WOW scale: 10
2 teaspoons extra-virgin olive oil
2 teaspoons unsalted butter
1 large onion, halved and thinly sliced crosswise (4 cups)
salt and freshly ground pepper
8 1/2-inch-thick slices of whole-grain bread
Dijon mustard
8 ounces imported Gruyère cheese, thinly sliced
2 dill pickles, thinly sliced lengthwise
1. In a deep skillet, melt the butter in the oil.
2. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes.
3. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer.
4. 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.
5. Arrange the bread on a work surface. Spread a thin layer of mustard on each slice.
6. Top half of the slices with the onion, Gruyère and pickles and close the sandwiches.
7. Preheat a grill pan or panini press (which you can coat with a light brush of oil or cooking spray.
8. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a grill pan, press the sandwiches with a spatula and flip them halfway through.
9. Cut in half and serve right away.
Yield: 4 sandwiches
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