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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.

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.

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.

Once cooled, peel the hard-boiled eggs. Chop the peeled eggs into small, bite-sized pieces.

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.

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.

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.

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.


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.

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.

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.

Once cooled, peel the hard-boiled eggs. Chop the peeled eggs into small, bite-sized pieces.

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.

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.

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.

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.
