The Wyld Honeys are back with another recipe perfect for the ski lot or any cold-weather tailgate. French Onion Soup Grilled Cheese and a Sweet & Spicy Mocha.

See the recipe below and catch their latest episode of Wyld Eats.

French Onion Soup Grilled Cheese (makes 2)

  • 2 large yellow onions, peeled and sliced ¼”–⅛” thick 
  • 4 tbsp. unsalted butter, divided
  • Kosher salt + black pepper
  • 1 tbsp. sherry vinegar
  • 1 cup Gruyère cheese, shredded
  • 1-2 sprigs fresh thyme 
  • 2 tsp. Dijon mustard
  • 4 slices sourdough bread, sliced ½-inch thick
  • Hot honey (optional)

Step 1

Make the caramelized onions: 

In a skillet set over medium heat, melt 2 tablespoons butter. Add a handful of sliced onions and cook until the onions are softened slightly, about a minute. Add another handful of onions and stir, repeating until you’ve added all the onions. Season with a pinch of salt and a few grinds of pepper.

Reduce the heat to medium-low, and cook, stirring occasionally, until the onions turn a deep brown color. This can take a long time, so be patient! Start assessing the color around 20 to 25 minutes, but it may take up to 60 minutes. When brown bits start building up on the bottom of the pan, add a small splash of water to loosen them up and stir back into the onions. 

Once the onions are deep brown and jammy, add a dash of sherry vinegar and season with more salt and pepper to taste. Remove from heat and set aside.  

Step 2

Assemble the grilled cheese: 

On two slices of bread, divide and spread Dijon mustard. Layer on the shredded Gruyere, top with caramelized onions, and a sprinkle of thyme leaves stripped from the stem. Top each slice with the rest of the cheese, a drizzle of hot honey, and gently sandwich together with another slice of bread.

Step 3

On a large griddle set over medium heat, melt 1 tablespoon butter. Place the sandwiches on the griddle and cook until the bottom is golden brown and crispy, about 3 minutes. Add the last tablespoon of butter and flip the sandwiches, cooking for another 3 minutes until the cheese is melty and the bread is golden brown. Remove from heat, slice in half, drizzle with some extra hot honey, and serve!

Sweet & Spicy Mocha (serves 4)


  • 4 cups milk of choice
  • 1 (6 oz.) bar milk or dark chocolate
  • 2 tbsp. instant espresso powder
  • 1 tsp. cinnamon
  • ½ tsp. cayenne pepper


Step 1

Finely chop your chocolate bar into thin shards, and set aside. 

Step 2

Add milk to a stock pot set over medium heat. Bring milk to a gentle simmer, but don’t let it boil. Once the milk is steaming hot, add your chocolate, whisking to combine. Bring the heat down to low, and continue whisking until the chocolate melts into the milk. Depending on the type of chocolate you use, it may take a couple minutes to fully incorporate, but just keep whisking! 

Step 3

Stir in espresso powder, cinnamon, and cayenne. Ladle mocha into mugs, add an extra sprinkle of cinnamon, and enjoy!

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