French Onion Panini

French Onion Panini

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Melty gruyere and sweet caramelized onions make the best combo ever! This panini is a fun twist on French Onion Soup! It is sooo good! It tastes like pure comfort, but is also loaded with protein! Almost 50g! You can make your onions ahead of time to speed this up, but making caramelized onions is a labor of love! It is so easy, but takes a bit of time. I like to make a huge batch so I can add them to everything!

I used sour dough bread here, but you can use whatever you like. If you wanted to make it lower carb, you could use your favorite low carb options. Or swap with your favorite gluten free bread. Anything works! I am particular to sour dough when I am making a grilled cheese!

Here is what you will need:

  • Bread – use GF if needed
  • Gruyere – this is similar to swiss, but not quite. Swiss works or you can use mozzarella if you can’t find either of those.
  • Grilled Chicken – I used a thinly sliced breast here, or leave it off to make this vegetarian
  • Onions – yellow
  • Wine or Broth – either works!
  • Light Butter or Olive Oil Spray

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

French Onion Panini

Course: Lunch, DinnerDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

1

hour 
Calories

499

kcal
Protein

47.9

g
Fat

18.4

g
Carbohydrates

33.3

g

Ingredients

  • 1-2 slices of bread

  • 4 oz grilled chicken

  • 1/3 cup caramelized onions (see below)

  • 1 oz shredded swiss/Gruyere

  • Light butter or butter for bread

  • Caramelized Onions
  • 2-3 large onions, sliced

  • 1/2 cup white or red wine (or chicken broth)

  • Olive oil

  • Salt

Directions

  • For the onions, add a bit of olive oil to a large sauce pan. Once hot, add the onions and cook until they are wilted and golden in color (about 15 minutes). Pour in wine or broth and cook another 5 minutes. Reduce heat to medium low and saute another 15-20 minutes, until caramelized and brown. You can add a bit of water or broth to the pan to if it is getting sticky and the onions start to burn.
  • For the panini: heat a pan over medium heat. Spread a large slice (cut in half) or two slices of bread with butter.
  • Place one slice down and then top with half the cheese, chicken, onions, remaining cheese, and then the other slice of bread.
  • Cook until melty and toasted.

Notes

  • MFP Entry: Sprinkles and the Smiths French Onion Panini

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