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

Name: Grilled Cheese with Balsamic Red Onions
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, medium red, sliced; 1 Tbsp Oil, cooking; 1 1/2 Tbsp Vinegar, balsamic; 2 tsp Brown sugar; 8 slices Bread, sandwich; 4 Tbsp Butter; 8 Tbsp Jam or jelly (like strawberry); 4 slices Cheese, fontina (sub provolone or swiss); 1 lb Brussels sprouts, trimmed and halved; for cooking Foil; 1 1/2 Tbsp Oil, cooking; 1 1/2 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1 Tbsp Brown sugar; 1/4 tsp Salt

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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

Metric

Servings:

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

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.

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