Chicken Caramelized Onion Grilled Cheese Recipes

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CHICKEN & CARAMELIZED ONION GRILLED CHEESE



Chicken & Caramelized Onion Grilled Cheese image

My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It's oh-my goodness. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
2 large sweet onions, thinly sliced
3/4 teaspoon salt, divided
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon pepper
1/4 cup mayonnaise
1/3 cup finely chopped roasted sweet red peppers
8 slices sourdough bread
12 slices Swiss cheese
2 tablespoons butter, softened

Steps:

  • In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 675 calories, Fat 36g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1189mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

GRILLED CHEESE WITH CARAMELIZED ONIONS



Grilled Cheese with Caramelized Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings (1 1/2 sandwiches per person)

Number Of Ingredients 7

2 tablespoons canola oil
5 tablespoons unsalted butter, softened
2 large onions, sliced
2 teaspoons sherry vinegar
1 teaspoon sugar
12 slices rustic Italian bread (each about 1/2-inch thick)
8 ounces Gruyere, thinly sliced

Steps:

  • Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
  • Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
  • Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

CARAMELIZED ONION GRILLED CHEESE



Caramelized Onion Grilled Cheese image

How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 small yellow onion, thinly sliced
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup diced Robiola cheese
1 tablespoon prosecco
2 teaspoons fresh parsley, chopped
1 clove garlic, minced
Four 1-inch-thick slices brioche

Steps:

  • Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
  • Heat a griddle over medium heat.
  • Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.

CHICKEN WITH CARAMELIZED ONIONS AND BACON



Chicken With Caramelized Onions and Bacon image

Make and share this Chicken With Caramelized Onions and Bacon recipe from Food.com.

Provided by tabasco0697

Categories     Chicken Breast

Time 1h10m

Yield 1 Chicken Breast a piece, 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon paul prudhomme magic poultry seasoning
4 slices thick bacon (deli style thick -diced into small pieces)
1 medium vidalia onion (diced)
1 tablespoon bacon drippings
1/4 cup light brown sugar
2 slices boar's head colby-monterey jack cheese (or other Deli brand, sliced thin)

Steps:

  • Preheat oven to 350.
  • Heat Oil in pan. Sprinkle spices on both sides of each chicken breast. Add chicken breasts to hot oil and turn to medium high heat. Brown on both sides until golden (approx 4-5 minutes).
  • Add 1 tablespoon bacon drippings, diced onion and brown sugar. Stir well then turn heat down to medium and cover. Cook for 20 minutes stirring occasionally. Turn chicken over and cook an additional 15-20 minutes or until chicken is completely done (when juices run clear).
  • Move chicken to a baking dish and pour caramelized onions and brown sugar sauce over chicken. Drain excess grease. Cover and put off to the side. Using same pan you just cooked the chicken in fry diced bacon until crisp. Sprinkle over chicken. Top with cheese (1 slice per chicken breast) and place in oven. Bake until cheese is completely melted (approx 1-2 minute depending on how thick you get your cheese. I get mine sliced very thin). Remove from pan and place on plate making sure to place any fallen bacon pieces back on chicken before serving.

BAKED CHICKEN WITH GRILLED FETA AND CARAMELIZED ONIONS



Baked Chicken With Grilled Feta and Caramelized Onions image

This is a mixture of several recipes I've seen on this website, thanks to all the chefs who posted chicken recipes. The caramelized onions are and adaptation on someone else's onions, but I can't remember who right now (do tell if you know who you are).

Provided by Samuel Holden

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 17

1 small onion
3 chicken breast fillets
1/2 cup feta cheese, drained and crumbled
2 tablespoons flour
4 tablespoons dried rosemary (or 2 fresh if you are lucky enough to have it fresh)
2 teaspoons salt
15 black peppercorns
10 white peppercorns
50 g butter
4 tablespoons olive oil
1 cup very hot water
1 chicken stock cube (or use vegetable stock if you have it)
2 dashes Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon sherry wine vinegar (or red wine vinegar)
1 teaspoon brown sugar

Steps:

  • Wash chicken breast fillets and pat dry, cut in half.
  • In a small pan heat butter and oil till liquid, set aside.
  • Take a large, heavy based, frying pan, heat and add 2 tbsp fat.
  • Fry chicken on a high heat until it has turned from its original rosy colour to white on both sides, remove from pan immediately, conserve the fat.
  • With a mortar and pestle take the rosemary, the salt, both types of peppercorns and the flour and crush everything together so you have a fine powder with a few sprigs of rosemary remaining, set aside.
  • Take the hot water and add the stock cube (use stock if you have any left from another day), add Tabasco, Worcestershire sauce, soy sauce, vinager and sugar set aside.
  • Heat oven to 350°F and place the remaining fat in an earthenware dish in the oven on a high shelf.
  • Re-heat the fat in the frying pan and when hot fry the onions on a medium heat until they "relax".
  • Turn the heat up to high and add 1/4 of the liquid, reduce until there is no liquid left, add another 1/4 of the liquid and repeat the process, finally add the remaining liquid and reduce again until all the liquid has evaporated, leave on a low heat for another 5 minutes, cover and set aside.
  • Take fried chicken and sprinkle with the flour mixture on one side.
  • Take the earthenware dish out of the oven and place the dusted side down in the fat, sprinkle the remaining mixture over the chicken.
  • Bake for 15 minutes (turn halfway).
  • Take crumbled feta cheese and crumble over the chicken.
  • Grill until the feta cheese has "set", so that its dry and slightly golden (feta does NOT melt, so don't sit around waiting for it to melt 'cus you'll get a very dry chicken).
  • To serve: re-heat the onions that have been steeping in their juices, and set up 3 pieces of chicken each with a"dollop" of onions in the centre.
  • Garnish with a sprig of rosemary (if you must garnish things).

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