Caramelized Onion, Gruyère, and Sausage Panini

Caramelized Onion, Gruyère, and Sausage Panini
Photo by Scott Phillips


  • 4 cooked chicken sausages
  • 2 large yellow onions, thinly sliced (8 cups)
  • 3 Tbs. extra-virgin olive oil
  • ¼ cup Dijon mustard
  • Eight ½-inch-thick slices of crusty, rustic bread
  • 4 oz. Gruyère, very thinly sliced
  • 1 Tbs. unsalted butter
  • + 3 more ingredients
    • ¼ cup Calvados (apple brandy)
    • ½ tsp. chopped fresh thyme
    • Kosher salt and freshly ground black pepper

Heat 1 Tbs. of the oil and the butter in a 12-inch skillet over medium-high heat. Add the onions, 3 Tbs. of the Calvados, 1/4 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium low and cook, stirring occasionally, until the onions are deep golden-brown, 25 to 30 minutes. Add the remaining ...

View full recipe at Fine Cooking


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