CARAMELIZED ONION GRILLED CHEESE
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
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.
GRILLED CHEESE WITH CARAMELIZED ONIONS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings (1 1/2 sandwiches per person)
Number Of Ingredients 7
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.
FRENCH ONION GRILLED CHEESE
Grilled cheese is a near-perfect food on its own, but adding bacon, kimchi or, in this case, heaps of caramelized onions really makes it special. Caramelizing onions takes a good half-hour, so save this recipe for when you have a little extra time and company (this recipe serves two). If time permits, you could even prep them ahead in a slow cooker. Rather than layer the grated Gruyère and the warm caramelized onions in the sandwich, you should stir them together before assembling, which guarantees that the cheese will melt evenly throughout and that each bite will contain the perfect ratio of fragrant cheese to jammy onions. A splash of sherry, red-wine or white-wine vinegar added to the onions balances out the buttery flavors, but a side salad dressed with a tangy mustard vinaigrette would do the trick, too.
Provided by Ali Slagle
Categories brunch, dinner, lunch, sandwiches
Time 45m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
- Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
- In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 15 grams, Carbohydrate 46 grams, Fat 43 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 26 grams, Sodium 863 milligrams, Sugar 15 grams, TransFat 1 gram
ESCAROLE SALAD WITH BACON, CARAMELIZED ONIONS AND BLUE CHEESE VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
- 2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.
Nutrition Facts : Calories 180 calorie, Fat 16 grams, SaturatedFat 5.5 grams, Cholesterol 20 milligrams, Sodium 449 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 grams
FRENCH ONION GRILLED CHEESE
Provided by Ree Drummond : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
- Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.
SPRING ONION GRILLED CHEESE SANDWICH
Make and share this Spring Onion Grilled Cheese Sandwich recipe from Food.com.
Provided by NormCooks
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread a thin layer of mayonnaise on each piece of bread. Be sure to spread all the way to the edges.
- On each piece of bread add 1 slice provolone and 1 slice cheddar cheese. You can use other cheeses but provolone or mozzarella has a juicy texture when it melts.
- Sprinkle your finely chopped Spring Onion and Cilantro on each piece of bread over the cheese.
- Toast lightly in your toaster oven until the cheese begins to melt.
- Remove both pieces of bread from your toaster oven. Add 1 slice of cheddar cheese on top of either slice, then place the other piece of bread, onion side down, on top of the first piece.
- Toast for a few more minutes until the cheese is melted. Slice your sandwich diagonally, and serve with a pickle and a handful of your favorite chips.
Nutrition Facts : Calories 684.2, Fat 44.5, SaturatedFat 27.7, Cholesterol 126.8, Sodium 1360.8, Carbohydrate 31.3, Fiber 2.5, Sugar 4.1, Protein 40
GRILLED CHEESE WITH ONION JAM, TALEGGIO, AND ESCAROLE
Skip the side salad and serve these greens with a hot cup of tomato soup for an easy, comforting winter dinner. If meat is a must, add some fried bacon or prosciutto for a heartier bite.
Yield Makes 2 Sandwiches
Number Of Ingredients 5
Steps:
- Brush one side of the bread slices with oil and arrange, oiled side down, on a work surface. Spread jam on 2 slices of bread and divide the cheese between the remaining 2 slices. Mound the escarole on top of the cheese and season with salt and pepper, then assemble the sandwiches.
- Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook the sandwiches, turning once and pressing with a spatula to compact, until the bread is golden brown and the cheese is melted, 6 to 8 minutes total.
PASTA WITH ESCAROLE
Make and share this Pasta With Escarole recipe from Food.com.
Provided by RedVinoGirl
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
- Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 T EVOO, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
- Add the remaining 1 T EVOO to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
- Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.
Nutrition Facts : Calories 426.9, Fat 10.5, SaturatedFat 1.8, Cholesterol 2.2, Sodium 71.2, Carbohydrate 69.2, Fiber 6.9, Sugar 2.1, Protein 14.2
KIDNEY WITH SPRING ONIONS & CAULIFLOWER
Make and share this Kidney With Spring Onions & Cauliflower recipe from Food.com.
Provided by Doreen Randal
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and core the kidneys, slice them thinly and soak in the sherry.
- Break the cauliflower into very small florets and cook in salted boiling water 3 minutes.
- Drain.
- Cut the spring onions into 2 1/2cm lengths.
- Heat the oil and fry the kidneys and onions with the cauliflower for 2 minutes.
- Mix the cornflour to a smooth paste with the soy sauce, 2 Tbsp water, sugar, the remaining sherry and salt. Add to the pan and cook gently 3 minutes, stirring all the time. Serve immediately.
- Cheers, Doreen Doreen Randal, Wanganui, New Zealand.
Nutrition Facts : Calories 125.9, Fat 7.1, SaturatedFat 0.9, Sodium 857.3, Carbohydrate 8.2, Fiber 1.9, Sugar 3.1, Protein 2.2
GRILLED CHEESE WITH SPRING ONIONS & ESCAROLE
Ummm ... looks like a tasty sandwich! I found this healthy recipe on the Care2 website @ http://www.care2.com/greenliving/grilled-cheese-with-spring-onions-escarole-with-video.html Escarole is a good bitter green filled with Vitamin A, C, and Calcium.
Provided by SassiFras
Categories Lunch/Snacks
Time 7m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Note: I used torpedo onions. One torpedo is equal to a bunch. Torpedo onions are prepared more like a leek. Thinly slice the base and set aside the tops to use in a vegetable stock.
- 1. Thinly slice the onions as well as the garlic clove.
- 2. Pour the olive oil into the pan on medium heat. Add sliced onions and garlic and cook gently, stirring occasionally until they turn medium brown in color. Add a pinch of salt; set aside.
- 3. Slice 8 pieces of bread and 2 thin slices of cheese per sandwich.
- 4. Brush both sides of bread slices with a bit of olive oil. Put a layer of the onion mixture on the slices of bread. Add a layer of escarole and cheese and top with the remaining slices of bread.
- 5. Heat a grill pan or non-stick skillet to medium high. Grill the sandwich on one side, pressing down with a spatula, until bread is golden brown. Flip and cook until second side is also browned and cheese is melted. Serve.
Nutrition Facts : Calories 710.8, Fat 22, SaturatedFat 8.2, Cholesterol 29.8, Sodium 1396.8, Carbohydrate 102.2, Fiber 7.5, Sugar 0.8, Protein 24.7
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