Toward the end of my advertising career, I traveled for a client meeting to a nondescript nowhere city in the Midwest. I was forced to endure an awkward coworker/client dinner at a steakhouse, where I witnessed a coworker request “French Onion Soup…..but I don’t want the onions. Can you strain those out, and just give me the broth?” I’ll always remember it as the moment when I decided to quit my job and go to culinary school.
This sandwich resulted from that experience. MORE ONIONS. Always, more onions. —foxeslovelemons
extra virgin olive oil
large white onion, thinly sliced
boneless, skinless chicken breasts, halved crosswise and pounded to 1-inch thickness, if necessary
In large skillet, heat oil over medium heat. Add onion and sugar; cook 25 minutes or until onions are deeply caramelized, stirring frequently. This step can be done up to 3 days in advance. Re-warm onions in microwave or in a small pan on grill before proceeding.
Preheat grill for direct grilling over medium-high heat. Spray chicken with nonstick spray. Transfer chicken to hot grill rack; cover and cook 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 160 degrees F, turning once.
Place cheese slices on chicken pieces. Cover and cook 1 to 2 minutes or until cheese is melted and golden brown. Build sandwiches using hamburger buns, spinach, chicken and caramelized onions.