Grilled cheese is my favorite sandwich, er, meal. Today, I share with you a classic version inspired by the richness of French onion soup. It’s incredibly simple and includes an amazing a red onion jam created by Merrill over at Food52.
From my kitchen, starting the 2012 grilled cheese season off right, to yours,
Cara, THE QUARTER-LIFE COOK
**Recipe**
French Onion Grilled Cheese
Serves 1
Since the red onion jam keeps for a while in the fridge, you can make it up to 2 weeks in advance and keep it on hand for your grilled cheese-making pleasure.
Ingredients
2 slices good whole-grain bread
4 teaspoons butter
2 tablespoons Red Onion Jam (recipe follows)
3/4 cup shredded Gruyere (pretty tightly packed, but you don’t have to smash it in)
Salt and freshly ground pepper
Lightly toast both slices of bread. Spread one side with the red onion jam, then pile on the shredded cheese. Sprinkle with salt and freshly ground pepper. Press the second piece of bread on top.
Melt 2 teaspoons of butter in a small frying pan over medium-low heat. Carefully place the sandwich in the pan and cook, pressing down occasionally with a spatula, until the cheese has started to melt and the bread is golden and crispy, 4-5 minutes. Lift it out of the pan with the spatula and add the remaining 2 teaspoons of butter. Flip the sandwich and return it to the pan. Cook another 4-5 minutes until the cheese is gooey and the second side is golden.
Place on a plate, cut in half, and eat immediately.
Red Onion Jam
Adapted from Food52
Ingredients
1 medium red onion, thinly sliced
2 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup white wine
1 tablespoon red wine vinegar
Combine the onion, butter, sugar, and salt in a small saucepan with a lid. Saute over medium-low heat, covered, for 20 minutes, stirring occasionally. Uncover, add the wine and vinegar and continue to cook over medium heat, stirring slightly more frequently, until there is no liquid left and the onions are soft and caramelized, about 25 minutes. Let the jam come to room temperature, then transfer to an airtight container and keep in the fridge for up to 3 weeks.
Local Businesses