The grilled cheese with caramelized onions is Chuck Hughes' divine tweaked version of the tried-and-true classic sandwich. Serve with Creamy Tomato Soup.
Recipe courtesy of Chuck Hughes
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons/30ml olive oil
  • 3 large onions, sliced
  • Salt and pepper
  • Salt and pepper 
  • 8 thick slices bread
  • 1/4 cup/60ml butter, room temperature
  • 2 cups/500ml grated aged Cheddar
  • Serving suggestion: Creamy Tomato Soup, recipe follows
Creamy Tomato Soup:
  • 2 tablespoons/30ml olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons brown sugar
  • 12 large tomatoes, chopped
  • 4 sprigs fresh thyme
  • 1 piece Parmesan rind, optional
  • 1/4 cup/60ml 35-percent cream
  • 2 tablespoons/30ml butter
  • Salt and pepper
  • Grated Parmesan, for serving
  • Chopped fresh chives, for serving

Directions

Watch how to make this recipe.

Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate. 

Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese. 

Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.

Serve with Creamy Tomato Soup.

Creamy Tomato Soup:

Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.

Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper. 

To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.

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