Grilled cheese with apples, Perron Cheddar and caramelized onions - Le Coup de Grâce

Grilled cheese with apples, Perron Cheddar and caramelized onions

Preparation :20 min Cooking :25 min
Difficulty :easy
Servings :3

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!


  • 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


  • 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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Our wine stewards suggest

+- 15$ El Petit Bonhomme 2016

Quebec exports everywhere. In fact, the wine I recommend is the work of a native Quebecer, Nathalie Bonhomme, who settled in Spain. Served fresh, the wine is all in fruit, with a nose of white pepper, small red fruits and a slight floral touch. The wine has sap, well textured and charming at will. It is the perfect complement for strong cheddar, old-fashioned mustard and the small balsamic touch of this enhanced grilled cheese.

Buteuse Brassin Spécial, Trou du Diable, 10%

This triple Belgian matured in oak of apple brandy will offer you fruity notes of apple and peach, as well as spicy notes of clove and pepper. The fruity aromas of the beer will appeal to the apples of the grilled cheese while the notes of spices will support the onions and the mustard. Its dryness and alcohol content will come and slice into the fat of the sandwich.

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