French Onion Monte Cristo with Spring Greens Salad | Rachael Ray

For the caramelized onions, heat a medium skillet over low to medium-low heat with EVOO, a turn of the pan, add butter and melt into oil, add bay leaf and onions, season with salt, white pepper and thyme, stir frequently for about 40 to 45 minutes. Do not brown. If onions are going too fast and begin to brown at edges OR if you want to speed the process up, add about ½ cup water and let it absorb once the onions are soft. Once caramel in color, add brandy or sherry and wine and let it absorb fully, then add stock and reduce liquid to 2 tablespoons and remove from heat. Let cool and remove bay leaf.  

For the sandwiches, in a shallow dish, whisk up eggs and cream or half-and-half with nutmeg and salt. Make sandwiches of bread, cheese, caramelized onions, cheese, and bread.   

Preheat griddle to medium. 

Melt butter in microwave or in small pot. 

Butter the griddle and turn sandwiches in egg mixture and cook to golden brown and cheese is melted. Halve corner to corner and serve with salad alongside and cornichons. 

For the dressing, place shallot and garlic in bowl with honey or sugar, Dijon, vinegar, lemon juice, salt and pepper, whisk and add EVOO in slow stream to emulsify. 

For the salad, pour dressing over greens and herbs and toss to coat, serve.