Melted Swiss cheese on bread with soft onion and a crisp edge from the broiler. The cheese label tells you this slice is made for heat, so we'll use it that way tonight with minimal fussing and maximum comfort.

Serves 2. 18 minutes, 8 at the stove.

About 500 calories a serving, 19 g protein, 22 g carbohydrate, 38 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin half-moons. Heat 2 tablespoons oil in a large skillet over medium heat and cook the onion with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until soft and lightly caramelized at the edges, about 12 minutes. Scrape into a small bowl.12 min
2. Toast 2 thick bread slices under the broiler, about 2 inches from the heat, until pale gold on one side, about 2 minutes. Turn and lay 2 slices of Swiss cheese on each bread slice, then broil until the cheese melts and the edges darken slightly, about 2 minutes more.2 min
3. Divide the soft onions evenly between the two open sandwiches. Serve right away while the cheese is hot and the bread is warm.

Note Swap the onion for sliced tomato and a scatter of fresh thyme if you have them. Leftovers do not keep well; eat the sandwich fresh. Serve with a sharp salad dressed in vinaigrette to cut the richness.