Grilled Cheese with Balsamic Red Onionsand balsamic-roasted brussels sprouts
Buttery, tart and sweet caramelized onions are the perfect grilled cheese filling. We pair this lovable sandwich with some crispy brussels sprouts that are loaded with favor for a well-rounded meal.
Ingredients
- 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)
- 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
Nutrition Facts
Prep
- Red onions / Brussels sprouts - If prepping day of, heat up oven in Make Step #1 before returning to prep. Prep as directed. Larger brussels sprouts should be quartered. (Can be done up to 4 days ahead)
- Caramelize onions - Heat up a frying pan over medium heat. Add oil 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. Finish with balsamic vinegar and brown sugar. Cook for another 2 minutes. (Can be done up to 4 days ahead)
Make
- Heat up oven to 500F / 260C.
- Spread brussels sprouts out onto a sheet pan. Cover tightly with foil and then bake for ~6 minutes. Remove foil and toss brussels sprouts with oil, balsamic vinegar and Dijon mustard. Roast for another 8 to 10 minutes until crispy. Toss with brown sugar and salt, seasoning with more to taste.
- While brussels sprouts bake / roast, butter one side of each piece of bread with about 1/2 Tbsp (7g) of butter each. Lay out bread buttered-side down. Layer with cheese, jam, onions, cheese and top with bread, buttered-side up. Continue until all sandwiches are made.
- 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.
- Enjoy grilled cheeses warm with brussels sprouts on the side.
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Reviews
This meal has 32 reviews
I wouldn't make it again with the jam and would reduce the amount of balsamic.
Why the jam? That's just weird. We leave it out.
Red pepper jelly instead of jam. Pinch of sugar on onions. No sugar on Brussels. Delicious!
My rating is misleading. I'm saving this caramelized red onions recipe forever--they are SO GOOD! The rest was pretty "meh."
Amazing grown up grilled cheese. Used marble rye, provolone, and raspberry champagne jam. Will make extra caramelized onion next time to have on hand.
Made Brussels sprouts more palatable.