Smoky Grilled Cheese With Ale Onions

By Alqualonde

Although beer evaporates during cooking, it permeates the onions to give a twist to this classic comfort food. Brown ale brings out the natural sweetness of the onions. Use tortillas instead of bread for a delicious take on quesadillas.

Ingredients

• 1/4 cup (60 mL) unsalted butter, softened
• 2 sweet onions, thinly sliced
• 1 cup (250 mL) Brown ale or porter
• 2 tsp (10 mL) granulated sugar
• 1 pinch pepper
• 4 tsp (18 mL) Dijon mustard
• 8 thick (1/2-inch/1 cm) slices sourdough bread, (cut from 8-inch/20 cm round loaf)
• 6 oz (170 g) applewood-smoked Cheddar cheese or Gruyère cheese, sliced

Preparation

Step 1

In cast-iron or heavy skillet, melt 2 tbsp of the butter over medium-high heat; cook onions, stirring occasionally, until softened, about 5 minutes.

Add ale, sugar and pepper; cook, stirring occasionally, until no liquid remains and onions are golden brown, 20 to 25 minutes.

Meanwhile, spread mustard over 1 side of 4 of the bread slices; arrange cheese over top.

Divide onions over cheese. Sandwich with remaining bread. Spread remaining butter over outside of sandwiches. Cook in large skillet over medium heat, turning once, until golden brown, about 6 minutes.