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Toasted Gruyere With Onions And Apples

  • Yield: 4 servings


  • 1 tablespoon olive oil
  • 1 medium-size white onion, thinly sliced
  • One-fourth teaspoon dried, crumbled rosemary
  • Salt and black pepper to taste
  • 2 teaspoons white wine vinegar
  • 4 oval slices rye bread
  • One-half Granny Smith apple, peeled, cored and thinly sliced
  • One-fourth pound thinly sliced Gruyere cheese


  • In a large heavy skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Stir in the vinegar, and add salt and pepper. Cook until the vinegar evaporates. Remove from the heat and cool. Preheat the broiler. On a baking sheet toast both sides of the bread. Divide the onion mixture and spread evenly over the top of the toasted bread. Cover the onions with overlapping slices of apples. Cover the apple slices with the cheese and broil the sandwiches until the cheese is melted and bubbly.

Recipe Details