Smoky Grilled Cheese With Ale Onions
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.