When I lived in London, I often went to Borough Market to poke around, rape 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. [peekaboo_content]Apparently, this Kappacasein grilled cheese is quite famous! The British newspaper, the Telegraph has called it “the Platonic ideal of the cheese sandwich” – That’s serious. This recipe is my version of that sandwich. While nothing compares to their incredible blend of flavors and sour dough bread, this is still pretty damn good. I highly recommend trying to track down the Red Dragon Cheddar that I got my hands on 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, (which you probably won’t) it works with just about anything – you could use it in an omelet, or as a garnish to roasted chicken or meat , or just eat it by the spoonful like I do.
GRILLED CHEESE WITH MELTED ONION MIX
SOUR DOUGH BREAD, THICKLY SLICED.
FOR THE MELTED ONION MIX (Adapted from 2 ICE recipes. Yield is about 2 cups)
3 TABLESPOONS OF BUTTER
3 TABLESPOONS OF OLIVE OIL
2 CLOVES OF GARLIC
6 MEDIUM YELLOW ONIONS, PEELED AND THINLY SLICED
1 RED ONION, PEELED AND SLICED
1 LARGE LEEK, SLICED
4 OZ DRY WHITE WINE
¼ TEASPOON CAYENNE PEPPER
FRESHLY GROUND PEPPER & SALT, TO TASTE
CHEESES (or anything comparable)
RED DRAGON CHEDDAR*, GRATED
BIG JOHN CAJUN, GRATED
* If you can’t find this cheese, I recommend adding a smear of Dijon mustard to your sandwich before toasting it.
- In a large pan, melt the butter until it’s brown, then add olive oil.
- Add in your garlic until fragrant, then your thinly sliced onions with a sprinkling of salt. Cook for 5 minutes until onions are translucent (don’t let them burn).
- Add leeks and shallot and continue to cook for about 5 minutes. Finally, add in red onion and continue to cook for about 5 minutes (again, don’t let the mixture burn).
- Add in the wine, cayenne pepper, ground pepper and salt and simmer until it is reduced about 15 minutes.
- Meanwhile, grate all your cheeses and mix together in a bowl.
- Add salt and pepper to taste and remove from heat.
TO MAKE THE SANDWICH
- Butter both sides of the bread slices and heat a skillet over high heat.
- 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.
- Flip over the sandwich with a spatula, so that both sides are toasted.
- When bread is browned and cheese is melted, serve immediately.