The French Onion

Comte, Sauteed Mushrooms & Onions w/Thyme on sourdough

Pairs well with an East-coast or Session IPA beer


¼ lb. wedge Comté, coarsely grated
4-5 each Crimini mushrooms, washed and thinly sliced
1 medium yellow onion, cut in half and sliced
1 sprig fresh thyme, finely chopped
2 slices sourdough bread
French butter


Sautée mushrooms and half the chopped onion in 1 Tbsp. butter over low heat. Butter front and back of both pieces of bread and sprinkle fresh thyme. In a separate pan, lightly toast the first sides on low flame then flip. To one side, add sautéed mushrooms and onions and cover with grated Comte. Allow cheese to melt. Cover and press down with second piece of toasted bread.