Brunches & breakfasts , Burgers & sandwiches , Lunches , Others , Main dishes

Grilled cheese with apples, Cheddar and caramelized onions

Name: Grilled cheese with apples, Cheddar and caramelized onions
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Cuisine: Québécoise
Ingredients: 2 tablespoons olive oil; 1 red onion, halved and finely sliced; 1 tablespoon maple syrup; 2 tablespoons dark rum; 6 thick slices (1.5 cm) of a luxurious country bread; 170g Perron Cheddar cheese, thinly sliced; 2 Lobo apples cut into thin slices; Old-style mustard; 1/4 cup butter

Preparation 20 min
Cooking 25 min
Servings 3
Freezing I do not suggest

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Ingredients
Preparation
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You think you’ve eaten good grilled cheese in your life? Wait, you have not seen anything yet … Apples, Perron Cheddar and caramelized onions with rum … A perfect combination! You’re a pig? Add some bacon!

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Ingredients

2 tablespoons olive oil
1 red onion, halved and finely sliced
1 tablespoon maple syrup
2 tablespoons dark rum
6 thick slices (1.5 cm) of a luxurious country bread
170g Perron Cheddar cheese, thinly sliced
2 Lobo apples cut into thin slices
Old-style mustard
1/4 cup butter

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Preparation

In a very large skillet heated on low heat, add the olive oil and onions. Season with salt and pepper and stir. Cook onions for 10 to 12 minutes to caramelize. Onions should not sear, reduce heat if this is the case. Add oil as needed.
Add maple syrup and rum and stir. Set on fire and let the flames go out. Continue cooking for 2 minutes to reduce dry. Pour into a bowl and set aside.
On three slices of bread, spread a thin layer of old-fashioned mustard and place half of the cheese slices. Add apple slices, caramelized onions and remaining cheese. Finish with remaining slices of bread and press to compact.
Wipe the pan, add 2 tablespoons butter and melt over low heat. Spread the butter in the frying pan and add the sandwiches gently. Place a heavy cast-iron pan on top to compact. Cook for about 4-5 minutes until golden brown. The goal is to melt the cheese without grilling the bread too quickly. Reduce heat if necessary.
Turn VERY delicately with a spatula, add the remaining butter in the frying pan and turn gently to coat the bread. Place the heavy skillet on top and continue cooking for 4-5 minutes or until the cheese is melted and the bread is golden. Cut in half and serve with a little fresh salad!

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El Petit Bonhomme 2016

Québec exports everywhere. Proof of that, the wine I recommend is the work of a Québécoise by origin, Nathalie Bonhomme, who settled in Spain. Served cool, the wine is all fruit, with a nose of white pepper, small red fruits and a light floral touch. The wine has sap, is well textured and charming to a fault. It's the obvious complement for the sharp cheddar, the old-fashioned mustard and the little touch of balsamic in this upgraded grilled cheese. See the product

Buteuse Brassin Spécial, Trou du Diable, 10%

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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