House Works: Grown-up Grilled Cheese

This is the time of year when you really want some comfort food. And what's a better pairing than tomato soup and grilled cheese sandwiches?

In this House Works, Chef Judy joins us in the kitchen with a recipe for grown-up grilled cheese. It's a way to enjoy an old favorite in a new way.

Grown up grill cheese sandwiches
Servings: 4

olive oil spray, butter flavored
8 slices sourdough bread
12 ounces Gruyere cheese, shredded
4 tablespoons caramelized onions

Spray slices of bread. Place four slices of bread, sprayed side down, in the skittle or on a grill. Put shredded cheese on the bread. Put one tablespoon of the caramelized onions on top of the cheese. Cover with more shredded cheese. Top with of the remaining slices of bread, placed sprayed-side up. Cook, without pressing, until the bread browns and the cheese is slightly melted,about 5 minutes. Turn the sandwiches with a spatula. Place a press on top and cook slowly, adjusting the heat as needed to melt the cheese completely before the sandwiches are brown, about 3 to 4 minutes more.

Per Serving (excluding unknown items): 488 Calories; 29g Fat (53.8% calories from fat); 30g Protein; 26g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 590mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 3 Fat.

Caramelized Onions
Judy Gilliard
Servings: 4

1 tablespoon olive oil
2 large onion, sliced 1/8" thick
sea salt and pepper to taste
1/2 teaspoon turbinado sugar (raw sugar)
1/4 teaspoon cayenne pepper

In a large skillet, heat olive oil, add onions slowly. Cook until they turn golden yellow. Add sugar and cayenne pepper. Continue to cook until dark golden yellow. Salt and pepper to taste.

Per Serving (excluding unknown items): 53 Calories; 3g Fat (56.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Copyright: www.chefjudy.net


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