Grilled French Onion Egg Salad Sandwich
Grilled French Onion Egg Salad Sandwich
Ingredients
For the Caramelized Onions
- 1 white onion, sliced thin
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
For the Hard-Boiled Eggs
- 5 large eggs
- 2 cups ice
- 2 cups water
For the French Onion Egg Salad
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly and Grilling
- 8 slices sourdough bread
- 1 1/2 cups Gruyère cheese, shredded
- 4 tablespoons unsalted butter, softened
For Garnish
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon flaky sea salt, or to taste
Instructions
- 1
Slice the white onion into thin rings. Heat olive oil in a large skillet or pan over medium heat. Add the sliced onions and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply caramelized and tender. Remove from heat and set aside to cool.
⏱️ 30 min
- 2
While the onions are caramelizing, bring a medium pot of water to a rolling boil. Carefully place the 5 large eggs into the boiling water. Boil for exactly 8 minutes and 30 seconds. While the eggs are boiling, prepare an ice bath by filling a bowl with ice and water.
⏱️ 10 min
- 3
Immediately transfer the boiled eggs from the pot to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 10 minutes to stop the cooking process.
⏱️ 10 min
- 4
Once cooled, peel the hard-boiled eggs. Chop the peeled eggs into small, bite-sized pieces.
⏱️ 5 min
- 5
In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, dried thyme, 1/2 teaspoon salt, and black pepper. Add the cooled caramelized onions to the mixture. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 6
To assemble each sandwich, take two slices of sourdough bread. Spread a generous amount of the French onion egg salad mixture onto one slice of bread. Top the egg salad with a layer of shredded Gruyère cheese. Place the second slice of sourdough bread on top to complete the sandwich.
⏱️ 5 min
- 7
Melt 1 tablespoon of softened butter in a large non-stick skillet or griddle over medium heat. Place one assembled sandwich into the pan. Grill for 3-5 minutes per side, or until both sides are golden brown and crispy, and the cheese is melted and gooey. Repeat with remaining sandwiches, adding more butter as needed.
⏱️ 15 min
- 8
Remove the grilled sandwich from the pan. Cut the sandwich in half. Garnish with a sprinkle of fresh chives and flaky sea salt. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled French Onion Egg Salad Sandwich
For the Caramelized Onions
- 1 white onion, sliced thin
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
For the Hard-Boiled Eggs
- 5 large eggs
- 2 cups ice
- 2 cups water
For the French Onion Egg Salad
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly and Grilling
- 8 slices sourdough bread
- 1 1/2 cups Gruyère cheese, shredded
- 4 tablespoons unsalted butter, softened
For Garnish
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon flaky sea salt, or to taste
Instructions
- 1
Slice the white onion into thin rings. Heat olive oil in a large skillet or pan over medium heat. Add the sliced onions and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply caramelized and tender. Remove from heat and set aside to cool.
⏱️ 30 min - 2
While the onions are caramelizing, bring a medium pot of water to a rolling boil. Carefully place the 5 large eggs into the boiling water. Boil for exactly 8 minutes and 30 seconds. While the eggs are boiling, prepare an ice bath by filling a bowl with ice and water.
⏱️ 10 min - 3
Immediately transfer the boiled eggs from the pot to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 10 minutes to stop the cooking process.
⏱️ 10 min - 4
Once cooled, peel the hard-boiled eggs. Chop the peeled eggs into small, bite-sized pieces.
⏱️ 5 min - 5
In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, dried thyme, 1/2 teaspoon salt, and black pepper. Add the cooled caramelized onions to the mixture. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 6
To assemble each sandwich, take two slices of sourdough bread. Spread a generous amount of the French onion egg salad mixture onto one slice of bread. Top the egg salad with a layer of shredded Gruyère cheese. Place the second slice of sourdough bread on top to complete the sandwich.
⏱️ 5 min - 7
Melt 1 tablespoon of softened butter in a large non-stick skillet or griddle over medium heat. Place one assembled sandwich into the pan. Grill for 3-5 minutes per side, or until both sides are golden brown and crispy, and the cheese is melted and gooey. Repeat with remaining sandwiches, adding more butter as needed.
⏱️ 15 min - 8
Remove the grilled sandwich from the pan. Cut the sandwich in half. Garnish with a sprinkle of fresh chives and flaky sea salt. Serve immediately.
⏱️ 2 min