Grilled Cheese Sandwiches With Sweet Onions Recipe - Cooking Index
Grilled Cheese Sandwiches With Sweet Onions Recipe - Cooking Index
| 1 | Pullman bread loaf - unsliced | |
| = (or other firm white bread loaf) | ||
| 1 lb | 454g / 16oz | Semisoft cheese* |
| 3/4 lb | 340g / 11oz | Sweet onion - sliced (2 cups) |
| 1 teaspoon | 5ml | Champagne vinegar |
| 2 teaspoons | 10ml | Minced parsley |
| Salt - to taste | ||
| Butter - as needed |
* Use a semisoft cheese such as Brie, Taleggio or Teleme.
Trim the crusts from the loaf of bread, leaving a solid, evenly shaped rectangle. Using a serrated knife, carefully cut the bread in lengthwise slices just as thin as you can, one-fourth- to one-half-inch thick. You should get 6 to 8 slices.
Trim the rinds from the cheese and cut it into thin slices. Cut the onion in half and then slice it as thinly as possible, using a mandoline or a very sharp chef's knife. Put the onion in a bowl and season it with vinegar, parsley and salt to taste.
Spread one-fourth to one-third of the cheese over 1 long slice of bread, being careful not to come too close to the edges -- you don't want it oozing into the pan when it melts. Scatter one-fourth to one-third of the onion over that. Cover with another slice of bread and press together firmly. Repeat with remaining bread, cheese and onions.
Heat 1 tablespoon butter in a large skillet over low heat. Fry 1 sandwich at a time, gently but firmly pressing down with a spatula or a heavy pan. Cook about 5 to 6 minutes on the first side, about 4 on the second. Repeat with remaining sandwiches, adding more butter as necessary.
Neatly trim the edges of the cooked sandwiches with a serrated knife and then cut each sandwich into thin crosswise strips, about three-fourths-inch wide. Serve hot.
This recipe yields 6 to 8 servings.
Each serving: 362 calories; 16 grams protein; 29 grams carbohydrates; 3 grams fiber; 21 grams fat; 13 grams saturated fat; 68 mg. cholesterol; 607 mg. sodium.
Source:
The Los Angeles Times, 05-19-2004
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