This is an open-faced sandwich with rich sauteed onion flavor, an excellent combination of easy-to-eat and sophisticated dining.
Other Sandwich Wednesday Posts: Mushroom & Brie Sausage Sandwich; General Tso's Tofu Sub; Poached Egg and Avocado on a Croissant; Eggplant Sandwich with White Bean and Blue Cheese Spread; Stoplight BLT; Buffalo Blue Cheese and Crispy Black Bean Burgers; Mushroom Philly "Cheesesteaks"; Vegetable Sandwich with Dill Sauce; and Cabernet Portabella Sliders.
Recipe from Vegetarian Times.
-1 tablespoons sweet white wine
-1/2 c vegetable stock
-1/2 t honey
-2 thick slices french bread
-2 slices provolone cheese
Chop the onion, reserving two cross-sectional segments for special plating treatment, and dice the remainder. Saute the onions in separate pans, being careful to flip the two special segments when timely, until caramelized.
Add to the diced onion the white wine, it will be absorbed and evaporate quickly. Next add the vegetable stock, honey, thyme, and some salt to the diced onion, until the liquid has nearly evaporated.
Build tartines by layering bread, diced onion, and a slice of cheese, and broil, for 2-4 minutes, until cheese is melted and golden. Serve with reserved onion segments, kept warm, placed on top of the cheese.
We both liked the sandwich, Alecia said that it was very reminiscent of french onion soup, I guess as it ought to be. I'm not too experienced with french onion soup, so I'm not sure, but I definitely enjoyed the complexity of flavors that came together in making this.