this is the ninth installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.
i love taking the simple things and changing it up. amping it up just enough to make it something different. adding my style to it. my personal touch.
whether its starting a new work initiative or creatively customizing a recipe, you’ve got to add your signature to it. make it your own.
in other words, turn up the volume.
i was on a grilled cheese kick for a bit. perhaps it’s winter’s doing, but i was feenin’ for grilled cheese. i had grilled cheese at least three nights in a row.
but, this was my favorite version. the sweetness of the onions with the sharpness of the cheese is a perfect cold weather duo.
but what’s that stuff being smeared on the sandwich you ask? extra cheesy goodness, that’s what it is. m taught me this trick. she discovered this when she messed up a grilled cheese. the cheese had oozed out of the sandwich. rather than putting it to waste, she just plopped it on the bread, browned both sides, and ended up with golden brown, cheese-infused bread.
she’s been making grilled cheese sandwiches with this cheesy crust ever since.
patience is a virtue with this sandwich for two reasons. the previously mentioned cheesy crust and the onions. don’t rush caramelized onions or else you’ll end up with a burnt mess. it has happened to me in the past. no good.
i guarantee, you’ll fall in love with this.
you, too, will make every grilled cheese with the cheesy outside. trust me.
yield 2 sandwiches
2 medium yellow onions, sliced
3 tablespoons unsalted butter, plus more for bread
3 tablespoons white wine
2 cups monterey jack cheese, shredded
1/2 cup parmesan cheese, shredded (or, whatever you desire)
1/2 teaspoon dried thyme4 slices of bread (i used wheat)
salt and pepper, to taste
in a saucepan over medium heat, melt the butter and add the sliced onions. stir until onions start to brown. season with salt and pepper. spread onions evenly in pan and reduce heat to low. stir every few minutes. onions will turn brown and caramelized after 25 minutes or so.
turn heat to medium-high and add thyme. pour in the wine to deglaze the pan, scraping up any brown bits from the bottom. turn off heat once wine has been absorbed.
preheat another pan to medium heat. while pan is heating, assemble your sandwich. butter one side of the bread. butter side down, layer cheese and onions on bread. butter one side of another piece of bread. top sandwich with bread, butter side up. lay sandwich in your pan. with another pan and weights on top, cook about 3 minutes per side. cheese will be melty and sandwich will be golden brown.
do not remove sandwich from pan. pile in 1/4 of your parmesan cheese right next to the sandwich. with a spatula, get the cheese to a gooey stage. smear gooey cheese on the top of the sandwich. flip and cook until cheese turns golden. repeat with other side of sandwich. this will result in a cheesy outside, which is so, so tasty. enjoy.