Grilled Cheese Sandwich With Red Onion Jam Recipes

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GRILLED PROSCIUTTO-CHEDDAR SANDWICHES WITH ONION JAM



Grilled Prosciutto-Cheddar Sandwiches with Onion Jam image

April is National Grilled Cheese Month, honoring the gooey greatness of toasted bread and melted cheese. The modern version may have started in the 1920s, when sliced bread and American cheese became available. For a modern version full of comfy farmhouse flavors, use raisin bread with onion jam, prosciutto and cheddar. -Susan Andrichuk, New York, New York

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 sandwiches (1/2 cup onion jam).

Number Of Ingredients 14

ONION JAM:
2 large sweet onions, sliced
1 cup dry red wine
2 tablespoons honey
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons apricot preserves
SANDWICHES:
8 slices cinnamon-raisin bread
8 thin slices prosciutto or deli ham
4 slices aged cheddar cheese
3 tablespoons butter, softened

Steps:

  • For jam, place onions and wine in a large skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the honey, vinegar, pepper flakes, salt and pepper. Simmer, uncovered, for 30 minutes or until liquid is evaporated., Stir in preserves; cook 3-5 minutes longer or until onions are glazed. Remove from the heat; cool slightly., Spread four bread slices with onion jam. Layer with prosciutto and cheese. Top with remaining bread. Butter outsides of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts : Calories 544 calories, Fat 23g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 1093mg sodium, Carbohydrate 58g carbohydrate (26g sugars, Fiber 6g fiber), Protein 22g 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.

GRILLED CHEESE SANDWICH WITH RED ONION JAM



Grilled Cheese Sandwich with Red Onion Jam image

Provided by Brian Boitano

Categories     main-dish

Time 48m

Yield 4 sandwiches

Number Of Ingredients 9

3 tablespoons olive oil
1 large red onion, sliced
3 tablespoons brown sugar
1/4 cup red wine vinegar
3 tablespoons water
1/2 pound Taleggio, cut into 8 slices
1/4 pound Gorgonzola, cut into 4 slices
4 tablespoons butter, softened
1 loaf crusty rustic Italian bread, sliced

Steps:

  • Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
  • Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients.
  • Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.

TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES



Toasted Blue Cheese and Caramelized Onion Sandwiches image

Categories     Sandwich     Cheese     Onion     Appetizer     Sauté     Blue Cheese     Raisin     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24 wedges

Number Of Ingredients 8

2 tablespoons olive oil
2 large white onions, thinly sliced
2 tablespoons (packed) golden brown sugar
2 tablespoons rice vinegar
2 tablespoons chopped golden raisins
8 5 1/2x3x1/2-inch slices rustic country bread, such as walnut, pecan, or walnut-raisin
2 6-ounce wedges soft blue cheese (such as Cambazola, rind trimmed, or Gorgonzola dolcelatte), sliced
1/4 cup (1/2 stick) butter, room temperature

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
  • Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.

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