This Next-Level Grilled Cheese Has A Secret Ingredient

Photo: Courtesy of Davide Luciano/Impatient Foodie.
When I lived in London, I often went to Borough Market to poke around, pillage the sample trays, and get my fresh vegetables for the week. My friend Katelyn introduced me to a food stall that had the most incredible grilled cheese I have ever had.

Apparently, this grilled cheese from Bill Oglethorpe at Kappacasein Dairy is quite famous! Ruth Reichl, the former editor of Gourmet magazine, once called it “the Platonic ideal" of the cheese sandwich — that’s serious.

This recipe is my version of that sandwich. While nothing compares to Kappacasein's incredible blend of flavors and sourdough bread, this is still pretty damn good. I highly recommend trying to track down the Red Dragon cheddar that I used for this recipe. If you can’t find it, I would recommend smearing some Dijon mustard on your toast before putting it in the skillet. If you don’t use all the onion mix (and you probably won’t), it works with just about anything — you could use it in an omelet, or as a garnish for roasted chicken or meat, or just eat it by the spoonful like I do.

Grilled Cheese With Melted Onion Mix
Adapted From 2 ICE Recipes

Ingredients
Sourdough bread, thickly sliced

Cheeses (or anything comparable):
Red Dragon cheddar, grated (or other cheddar)
Gruyère, grated
Big John's Cajun, grated

Melted Onion Mix
3 tbsp butter
3 tbsp olive oil
2 cloves garlic
6 medium yellow onions, peeled and thinly sliced
1 red onion, peeled and sliced
1 large leek, sliced
5 shallots
4 oz dry white wine
1/4 tsp cayenne pepper
Freshly ground pepper and salt, to taste

Instructions
For The Melted Onion Mix
1. In a large pan, melt the butter until it’s brown, then add olive oil.

2. Add in your garlic until fragrant, then your thinly sliced yellow onions with a sprinkling of salt. Cook for 5 minutes, until onions are translucent (don’t let them burn).

3. Add leeks and shallots and continue to cook for about 5 minutes. Finally, add in red onion and continue to cook for another 5 minutes (again, don’t let the mixture burn).

4. Add in the wine, cayenne pepper, ground pepper, and salt and simmer until it is reduced, about 15 minutes.

5. Meanwhile, grate all your cheeses and mix together in a bowl.

6. Add salt and pepper to taste to the onion mixture and remove from heat.

For The Sandwich
1. Butter both sides of the bread slices and heat a skillet over high heat.

2. Stack one slice of bread, the onion mix, grated cheeses, and another slice of bread in the skillet and allow the sandwich to toast and cheese to melt.

3. Flip over the sandwich with a spatula, so that both sides are toasted.

4. When bread is browned and cheese is melted, serve immediately.
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