Author Notes
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
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Ingredients
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1 tablespoon
extra virgin olive oil
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1
large white onion, thinly sliced
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1 teaspoon
granulated sugar
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2
boneless, skinless chicken breasts, halved crosswise and pounded to 1-inch thickness, if necessary
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Nonstick cooking spray
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4
slices Swiss cheese
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4
hamburger buns
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2 cups
baby spinach
Directions
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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.
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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.
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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.
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