Grilled Cheese with Mustardy Beer Onions

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I love a good grilled cheese.  I mean, I love cheese.  But a good grilled cheese I’ll take every day.  I especially love them with caramelized onions.  Because caramelized onions are in my top ten necessary foods.

I tend to make my grilled cheese with mustardy beer onions when people are coming over and I have planned literally nothing to feed them.  This dish tastes good and fancy and involves things that should always be in your kitchen.  Onions, beer, mustard, cheese, and bread.

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This also can become a sumptuous little appetizer, if you have some great French bread and a nice aperitif.

The other great thing about this?  It is freaking versatile.  You can make the grilled cheeses in a pan (and make a real sandwich) or you can broil them in the oven and leave them open faced.  You can use beer or wine with the onions (but don’t be stingy).  For breads you can use French bread, sourdough, or something like challah (although be careful with the toasting there).

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In terms of cheese, you can use cheddar, of course, or goat cheese, gouda, maybe even some brie.  The world of cheese is your oyster!

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This post has been approved by Sir Jethro Bell, a cat grilled cheese connoisseur.

Grilled Cheese with Mustardy Beer Onions:

Makes 2-15 servings (depending on how many onions you use and the size of your bread)

1-3 onions, cut into thin half moons

1-3 shallots, cut into thin half moons

Butter

Olive Oil

Beer or Wine- 1/3 to 1/4 cup

Salt and Pepper to taste

Mustard (preferably seedy mustard, but dijon works great as well)

Your preferred type of cheese, cut into very thin slices

Your preferred type of bread, either cut into big slices or small ones for little appetizers

To Caramelize the Onions:

Place butter and oil in a pan over medium high heat.  The amount will vary depending on the number of onions, but say one to two tablespoons of each.  Add in the onions and shallots and saute for a few minutes, or until the onions wilt.  Turn the heat down to low and let the onions cook for 20-30 minutes (or longer), until they are beautiful and caramelized.

Add in the alcohol, all at once and let the onions cook with it, absorbing its flavor.  Once all the liquid has cooked off, turn off the heat.  Add in one to two tablespoons of your preferred mustard and mix it thoroughly with the onions.  Add in salt and pepper, and taste, adjusting the seasoning to your preference.

If you are going to broil the grilled cheeses, preheat the broiler.  Top the slices of bread with the onion mixture and then put a slice of cheese on top of each one.  Broil until the cheese is bubbly and the bread is toasted, 3-5 minutes.

If making sandwiches, toast two slices of bread at a time in a pan with butter.  When you flip them, put the onions and the cheese on one of the slices.  When the other slice is nice and toasty, put it on top of the onions and cheese.  Cook until the cheese melts, flipping the sandwich every once in a while to make sure nothing burns and the cheese melts perfectly.

Serve and enjoy!

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8 comments
  1. Esther B. said:

    Looks yummy!

    • Eliza B said:

      Thank you! Maybe I’ll make it at a non-passover family event sometime soon.

  2. Betsy said:

    A well placed cat photo & stunner gc. Could & would eat this every day.

    • Eliza B said:

      Thanks Betsy. Jethro is in agreement with you.

    • Eliza B said:

      They are truly a great food. So versatile and delicious and just damned good.

      Sir Jethro is pretty awesome too.

  3. Grilled cheese and onion are my favourite combination. This looks great!

    • Eliza B said:

      I just love onions and cheese so much- they work perfectly together. And beer and mustard make it just a bit different. Ah grilled cheese. One of those perfect foods.

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