Uptown Grilled Cheese with Sweet Onion Jam
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Credit: Recipe courtesy of the National Onion Association
The National Culinary Review, November/December 2015
2-3 T. canola oil or butter
1 lb., 14 oz., onions, minced
½ cup brown sugar
½ cup cider vinegar or balsamic vinegar
½ cup golden raisins, dried cranberries or dried cherries
24 (8-inch) sourdough bread slices
½ cup Dijon mustard
48 slices Gruyere cheese
Butter, as needed
1. In saucepan, heat oil or butter over medium-high heat. Add onions; saute 5-6 minutes until transparent. Add sugar, vinegar and raisins. Cook 14-15 minutes, or until glazed and sticky. Remove from heat; cool.
2. Lay out 12 slices bread. Spread each slice with 2 t. mustard; top with 2 slices cheese and ¼ cup sweet onion jam. Add remaining cheese; top with remaining bread slices.
3. Spread butter thinly on top and bottom bread slices. Grill both sides, weighted, or place in panini maker and cook until golden-brown and cheese is melted.
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