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Grilled Cheese with Balsamic Red Onions
and balsamic-roasted brussels sprouts

Active: 45 Total: 45
Caramelized onions offer just enough tart-sweet flavor to balance the richness of the cheese in this meal that was last featured in 2019.
Smarts: Preparing the caramelized onions is the only time-consuming step in this recipe, so be sure to do that ahead of time if you want to save yourself some time right before dinner.


Grilled Cheese with Balsamic Red Onions:
  • Onions, medium red - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Brown sugar - 2 tsp
  • Bread, sandwich - 8 slices
  • Butter - 4 Tbsp
  • Jam or jelly - 8 Tbsp (like strawberry)
  • Cheese, fontina - 4 slices (sub provolone or swiss)
Balsamic-Roasted Brussels Sprouts:
  • Brussels sprouts - 1 lb , trimmed and halved
  • Foil - for cooking
  • Oil, cooking - 1 1/2 Tbsp
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Brown sugar - 1 Tbsp
  • Salt - 1/4 tsp


  1. Onions / Brussels sprouts - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Larger brussels sprouts should be quartered. Store separately. (Can be done up to 5 days ahead)
  2. Caramelize onions - Heat up a frying pan over medium heat. Add oil (portion for sandwiches) and then add onions to heated oil. Saute for ~10 minutes, until tender but still crunchy. If it looks like the onions or pan will burn at any point, just add a splash of water. Stir in vinegar and brown sugar (portions for sandwiches). Cook for another 2 minutes. (Can be done up to 5 days ahead)

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  1. Heat oven to 500F / 260C.
  2. Spread brussels sprouts out onto a sheet pan. Cover tightly with foil and then bake for ~6 minutes.
  3. Remove foil and toss Brussels sprouts with oil, vinegar (portions for Brussels sprouts), and mustard. Roast for another 8 to 10 minutes until crispy. Toss with brown sugar (portion for Brussels sprouts) and salt, seasoning with more to taste.
  4. While Brussels sprouts roast, butter one side of each piece of bread. Lay out bread, buttered-side down. Layer 1/2 of slices with with jam, onions, cheese and top with remaining bread, buttered-side up. Continue until all sandwiches are assembled.
  5. Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
  6. Enjoy sandwiches with Brussels sprouts on the side.



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