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

Active: 35 minTotal: 35 min
20161031 balsamic red onion grilled cheese nm 7.jpg?ixlib=rails 2.1

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

Servings:
4
Metric
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
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% Daily Value
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Prep

  1. 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)
  2. 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

  1. Heat up oven to 500F / 260C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

By: Collin
Posted: Jan 18, 2017
Diet: Original

Why the jam? That's just weird. We leave it out.

By: Abby
Posted: Jan 12, 2017
Diet: Original

Red pepper jelly instead of jam. Pinch of sugar on onions. No sugar on Brussels. Delicious!

By: Emily
Posted: Dec 03, 2016
Diet: Original

My rating is misleading. I'm saving this caramelized red onions recipe forever--they are SO GOOD! The rest was pretty "meh."

By: Doug
Posted: Nov 28, 2016
Diet: Paleo

Amazing grown up grilled cheese. Used marble rye, provolone, and raspberry champagne jam. Will make extra caramelized onion next time to have on hand.

By: Shawna
Posted: Nov 20, 2016
Diet: Original

Made Brussels sprouts more palatable.

By: Daria
Posted: Nov 17, 2016
Diet: Paleo