Grilled Cheese with Balsamic Red Onions
and 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.
Tags
Ingredients
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
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
615
Just a moment...
% Daily Value
Total Fat
27g
42%
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Saturated Fat
12g
60%
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Trans Fat
0g
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Cholesterol
47mg
16%
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Sodium
751mg
31%
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Total Carbohydrate
77g
26%
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Dietary Fiber
8g
31%
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Sugars
34g
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Protein
18g
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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)
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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.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
615
Just a moment...
% Daily Value
Total Fat
27g
42%
Just a moment...
Saturated Fat
12g
60%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
47mg
16%
Just a moment...
Sodium
751mg
31%
Just a moment...
Total Carbohydrate
77g
26%
Just a moment...
Dietary Fiber
8g
31%
Just a moment...
Sugars
34g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
32 reviews
Red pepper jelly instead of jam. Pinch of sugar on onions. No sugar on Brussels. Delicious!
0 HelpfulMy rating is misleading. I'm saving this caramelized red onions recipe forever--they are SO GOOD! The rest was pretty "meh."
0 HelpfulAmazing grown up grilled cheese. Used marble rye, provolone, and raspberry champagne jam. Will make extra caramelized onion next time to have on hand.
0 Helpful