Toasted Blue Cheese And Caramelized Onion Sandwiches Food

FRENCH ONION GRILLED CHEESE

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.

HAM & CARAMELIZED ONION GRILLED CHEESE

Steps:

• Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat.
• Add onion, sugar and salt to skillet; cover.
• Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
• Stir together mustard, horseradish and honey; set aside.
• Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread.
• Place about 2 T onions on top of the ham, then place 1 slice cheese on top of the onions.
• Place 4 remaining bread slices over cheese.
• Spritz both sides of sandwich with nonstick cooking spray and cook in nonstick skillet over medium heat for 5-8 minutes or until cheese has melted, turning halfway through.
• Serve with mixed greens on the side, if desired.

GRILLED BEEF SANDWICH WITH CARAMELIZED ONIONS AND BLUE CHEESE HO

Steps:

• In a small bowl, mix together the sour cream, mustard, horseradish, salt and pepper.
• Stir in blue cheese. Set aside.
• Meanwhile, heat a medium skillet over medium high heat.
• Add the oil, then the onions.
• Season lightly with salt and pepper.
• Saute until very tender and golden, stirring often.
• To make the sandwiches, split the rolls in half.
• Place beef slices on bottom half.
• Top with some onions, then some sauce.
• Top with the other half of the roll.
• Wrap in paper towels and heat in microwave 45 seconds or until meat is warm.
• If desired, remove the top roll and garnish with greens and/or additional blue cheese. Serve immediately.
• Note: If using freshly grilled steak, omit microwave heating and just heat the rolls.

GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE

Steps:

• For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
• For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
• For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
• Heat a grill pan over medium-high heat.
• Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
• For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

CARAMELIZED ONION GRILLED CHEESE

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.

TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES

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.

CRISPY BACON & BRIE GRILLED CHEESE SANDWICH WITH CARAMELISED ONIONS

Steps:

• To make the caramelised onions, heat a large frying pan over medium heat then sauté the onions in the olive oil with the salt until soft and golden. Add the sugar and vinegar and allow to caramelise. Set aside.
• To make the sandwich, butter the bread on both sides then top with the onions, brie cheese and bacon.
• Grill in a hot pan/sandwich press until golden brown and heated through.
• Serve immediately.