I was flipping through my tatty Better Homes & Gardens cookbook on Sunday morning when the words caramelized onions caught my eye. It’s a recipe for an old American staple: grilled cheese sandwich, but with the addition of onions caramelized to perfect sweetness and soft enough to melt in your mouth. Despite it being Sunday, my signature lazy day, I leapt into action and headed for the supermarket to procure ingredients to make what would become a very satisfying lunch.
The below recipe is slightly modified from the Better Homes & Garden cookbook. Serves 2 with a small bowl of Heinz Cream of Tomato soup.
2 slices of sharp cheddar cheese
2 slices of red leicester/monterey jack/havarti cheese (choose one)
4 thick slices of sourdough bread
1 red onion, sliced
In a small pan melt 2 teaspoons of butter and 1/2 tsp of olive oil in medium heat. Once the butter has melted toss in the sliced onions and let cook for 20-25 minutes in medium-low heat, stirring every 5 minutes or so to coat the onions evenly.
Meanwhile, layer a slice of cheddar and red leicester cheese on a slice of bread for each serving. With the remaining two slices of bread, light spread butter on one side only. Once the onions are done cooking, add on top of the sliced cheeses and cover with the buttered slice of bread (butter side facing up). Place the sandwich, buttered side down, in a heated skillet over medium heat for 3 minutes. While one side of the bread is toasting, lightly spread the butter on the slice of bread that’s facing up. Flip the sandwich over and cook for another 3 minutes.