Makes 2 sandwiches
4 tablespoons softened unsalted butter, divided
1 ounce Point Reyes Gouda, grated
1 pound yellow onions, peeled, halved and thinly sliced
Kosher salt and black pepper
2 teaspoons balsamic vinegar
1 teaspoon coarsely chopped fresh thyme leaves
6 ounces Point Reyes Toma cheese, grated
4 slices bread, cut no wider than 1/2-inch thick
Beef Bone Broth, for serving (optional)
In a medium pan over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cook for a few minutes, stirring occasionally, until onions begin to brown. Reduce heat to low, cover and continue to cook, stirring occasionally, until onions are deep golden brown, 20 to 25 minutes. Once the onions are done, add balsamic vinegar to the skillet, cooking until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl, stir in fresh thyme and season to taste with salt and pepper.
Make the sandwiches: Combine remaining 2 tablespoons butter with grated Gouda. Spread the butter-Gouda mixture on the outside of each slice of bread and place bread buttered-side-down on a clean work surface. Using about half of the grated Toma, top two slices of bread with equal amounts of cheese. Follow with the caramelized onions, equally dividing them between the two sandwiches. Finish by topping the onions with the remaining Toma and closing the sandwiches.
Heat a non-stick skillet over low-medium heat. Add the sandwiches and cook until the bottoms turn golden brown and gouda sets, 3 to 4 minutes. Begin flipping the sandwiches frequently and reduce heat, as needed, to prevent overcooking. Cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes.
Serve immediately with a cup of bone broth, if you choose.
