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Sunday, June 12, 2016

Smoky Grilled Cheese With Ale Onions

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.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: June 2012
Prep time 35 minutes
Total time 40 minutes
Portion size 4


1/4 cup (60 mL) unsalted butter, softened
2 sweet onions, thinly sliced
1 cup (250 mL) Brown ale or porter
2 tsp (10 mL) granulated sugar
1 pinch pepper
4 tsp (18 mL) Dijon mustard
8 thick (1/2-inch/1 cm) slices sourdough bread, (cut from 8-inch/20 cm round loaf)
6 oz (170 g) applewood-smoked Cheddar cheese or Gruy re 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 cheese over top.

Divide onions over cheese. 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.

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

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