Smoky Grilled Cheese With Ale Onions

Canadian Living - Quick & Easy - - SAUCES & STOCKS -

Hands-on time: 35 min­utes To­tal time: 40 min­utes Makes: 4 serv­ings

Al­though beer evap­o­rates dur­ing cook­ing, it per­me­ates the onions to give a twist to this clas­sic com­fort food. Brown ale brings out the nat­u­ral sweet­ness of the onions. Use tor­tillas in­stead of bread for a de­li­cious take on que­sadil­las.

¼ cup un­salted but­ter, soft­ened 2 sweet onions, thinly sliced 1 cup brown ale or porter beer 2 tsp gran­u­lated sugar pinch pep­per 4 tsp Di­jon mus­tard 8 thick (½-inch/1 cm) slices sour­dough bread (cut from 8-inch/20 cm round loaf) 170 g ap­ple­wood smoked–Ched­dar cheese, sliced, or Gruyère cheese, sliced

In cast-iron or heavy skil­let, melt 2 tbsp of the but­ter over medium-high heat; cook onions, stir­ring oc­ca­sion­ally, un­til soft­ened, about 5 min­utes. Add ale, sugar and pep­per; cook, stir­ring oc­ca­sion­ally, un­til no liq­uid re­mains and onions are golden brown, 20 to 25 min­utes. Mean­while, spread mus­tard over 1 side of 4 of the bread slices; ar­range Ched­dar on top.

Di­vide onions over Ched­dar. Sand­wich with re­main­ing bread. Spread re­main­ing but­ter over out­side of sand­wiches. Cook in large skil­let over medium heat, turn­ing once, un­til golden brown, about 6 min­utes.

PER SERV­ING: about 747 cal, 25 g pro, 30 g to­tal fat (17 g sat. fat), 92 g carb (6 g di­etary fi­bre, 11 sugar), 75 mg chol, 1,222 mg sodium, 427 mg potas­sium. % RDI: 42% cal­cium, 32% iron, 22% vit A, 12% vit C, 68% fo­late.

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