I don’t know when I became such a grilled cheese fan. I still have a few more recipes to try even! I think I found a list at some point while perusing online and now all we seem to eat is Indian food, noodles and grilled cheeses.
This one is especially fun. Onions all caramely and juicy (okay juicy is probably not the best word for it, but I like the word juicy), BBQ sauce for a sweet and smokey kick, and ooey gooey cheese. All on crusty sourdough. What more can you ask for?
This recipe made one big sandwich on cracked wheat sourdough bread that my husband and I shared. We had it along with a strawberry & kale salad w/ sesame balsamic salad. Yum!
Recipe is adapted from Ring Finger Tan Line’s Sweet and Spicy Caramelized Onion BBQ Grilled Cheese.
Per Big Sandwich (modify amounts to fit your bread size)
1 tablespoon butter
1 small onion sliced
1 tablespoon of your fav BBQ sauce (I like rich and smokey varieties)
2 slices cracked wheat sourdough bread
Butter for spreading on bread
3 ounces sharp cheddar cheese shredded
Sprinkle of red chili flakes
- Heat up that butter and saute the onions until all brown and caramely. Move onions to a bowl and stir in the BBQ sauce.
- Spread one side of each piece of bread with just a little butter. Lay the slices butter side down. Add 1 1/2 ounces of cheese, spread out the onions, sprinkle with red chili flakes, add the rest of the cheese and top with the other piece of bread. The butter sides should be facing out so that they brown in the skillet.
- Carefully place the sandwich in the pan you used to cook the onions over mediumish heat and cook until the bread is getting a little brown and the cheese is starting to melt, especially on the side facing down. Flip and cook until that side is brown and all the cheese melty. Enjoy!