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Prepare the Caramelized Onions

  • Olive oil 75 ml
  • Onions, large white or yellow, halved and sliced into strips 4 each
  • Water 60 ml
  • Salt 1.5 g

Prepare the Grilled Cheese

  1. Prepare the Caramelized Onions

    • Heat a heavy bottomed saucepan over medium heat. Add in onions and 15 ml olive oil. Cook for 1 minute until heated through, then turn heat down to low and add in 60 ml water, remaining 60 ml olive oil, and salt. Cook, stirring occasionally, for 1 hour.
    • The onions will go from white to translucent, and finally will begin to turn golden brown. If the onions are looking dry, add 1-2 additional spoons of 15 ml water, as necessary. Once onions have reached a nice medium golden brown colour, remove from heat and allow to cool slightly. They can be stored for up to 1 week in the fridge.

     

  2. Prepare the Grilled Cheese

    • Heat a skillet over medium heat. Spread mayonnaise over both slices of sourdough, then spread Maille® Old Style Mustard over the opposite side of one of the slices.
    • Place both slices, mayonnaise side down, onto skillet. Dollop the mustard on a slice of bread with caramelized onions and a sprinkle on a few leaves of fresh thyme. Carefully place grated gruyere over the other slice. Cook for 2-3 minutes, until cheese is melted completely. Press sandwich together and serve.