Happy National Grilled Cheese Day! Although I agree with most that all the National Day of this and International Day of that can get pretty ridiculous at times, this is one I am 100% on board with. Grilled cheese is amazing. Period.
The cool thing about grilled cheese is it’s been around, in some form, since ancient times, across multiple cultures (So it is a time tested food that should never be challenged). The grilled cheese that we traditionally think of came onto the scene in the 1920’s when cheap sliced bread and American cheese came onto the scene.
Now, I definitely want to honor those that came before us and brought us this magnificent food, but today’s recipe goes far beyond cheap bread and American cheese.
The sandwich I describe today left both myself and my husband speechless and we slowly savored it. I would take a bite and immediately thoughts of how good life and my family and this world is would flood my mind. It literally gave me a better outlook on life.
This recipe is adapted from one from The Beeroness (this lady is truly the coolest). You should definitely check out her site for more beer-inspired meals. She is a foodie genius. I adapted this recipe purely because budgetary reasons, not because I thought I could improve it at all. Really, the money in this recipe is the caramelized onions, which I did not change at all. You could put them on many things and transform your dining experience from everyday to noteworthy. Burgers, roast beef sandwiches, eggs, cereal, pretty much anything.
Slow Cooker Beer Caramelized Onion Grilled Cheese Sandwiches
Yield: 4 servings
For the Onions
2 sweet white onions (Walla Walla, Maui, Vidalia)
1 tablespoon unsalted butter
3 tablespoons brown sugar
½ cup Lagunitas Imperial Stout
1 teaspoon salt
For the Sandwiches
8 slices of good sourdough bread
8 oz sharp cheddar, sliced
4 oz cream cheese
Butter for cooking
Thinly slice the onions.
Add the onions, butter, brown sugar, beer and salt to a slow cooker. Cook on low for 8 to 10 hours or until soft and dark. Stir occasionally, if possible.
Use the onions immediately, or store in an airtight container in the refrigerator for up to a week.
Butter one side of each slice of bread. Add a few slices of cheese to the non-buttered side, top with a tablespoon or two of the caramelized onions, a few teaspoons of cream cheese, then more slices of cheddar. Top with another slice of bread, buttered side out.
Cook in a pan over medium high heat until cheese has melted and butter is golden brown. Slice and serve immediately.
Notes: You can use any darker, malty beer. In addition to Stout, the Beeroness recommended a brown ale, porter or Belgian ale.
I hope you THOROUGHLY enjoy this grilled cheese and the rest of your holiday.