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Preheat oven to 450˚F degrees. Place the onion soup base into a medium-large pot, bring just to a boil, cover and simmer over low heat until warmed through, about 3-4 minutes. Cut the tomato into 1/4 inch slices. To make the croutons, slice the demi baguettes into ½” slices. Drizzle with olive oil and place in a single layer on a lightly oiled baking sheet. Bake for 2 minutes, or until the croutons are lightly golden. Sprinkle with shredded Parmesan and return to the oven for 3-4 minutes, or until the cheese has melted.
While the soup is warming, lay the sourdough slices (or rolls, for GF families) onto a baking sheet (you can line sheet with a piece of parchment paper for easier clean up) and evenly coat one side of each slice (or outside of each roll, for GF families) with sweet butter. Turn the bread over and lay two slices of Gruyère cheese each on half of the slices followed by two slices of tomato. Lightly sprinkle the tomato with salt and lay two more slices of cheese on top. Top with one of the remaining bread slices, butter-side out.
Lightly coat the bottom of a large sauté pan with olive oil and place over low to medium heat. Place the sandwiches into the pan and cook until the bottoms are golden. Flip sandwiches and cook until the tops are golden.*
Cut the sandwiches in half diagonally, and serve accompanied with the grainy cider mustard for dipping, and the onion soup garnished with onion sprouts and the crouton.
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