I don't care what season it is - I ALWAYS love cheese! I'm forever experimenting with new mac n cheese and grilled cheese recipes - so fun! The inspiration for this fun grilled cheese twist came to me as I was making caramelized onions for some savory tarts... I was experimenting with a Cinnamon Toscana Cheese from Trader Joe's and was thinking through how to get that great flavor when the cheese isn't in stock...so I began to experiment! I've added these onions to other things as well, like quesadillas and breakfast burritos....and the great news is you can make them ahead of time and store them in the fridge! Then you can easily add some savory flavor to your dishes! Enjoy.
Caramelized onions with savory cinnamon combine beautifully with gooey Fontina to make a sophisticated version of a childhood favorite!
- 4 slices of good bread
- Fontina cheese, 2 – 4 ounces
- American cheese (buy a block from the deli; see notes), 2 – 4 ounces
Cinnamon Caramelized Onions
- ½ Large or 1 medium onion
- 1 Tbsp unsalted butter
- Kosher salt
- ½ tsp cinnamon
Tools & Timing
- Prep bowl
- Sharp knife
- Cutting board
- One medium saucepan (lid recommended)
- One medium pot
- Wooden spoon
- Measuring spoons
- Tongs (recommended)
- Timing: 35 minutes; yields 2 grilled cheese sandwiches
I learned to caramelize onions from Bon Appetit…and then added my own spin by adding the cinnamon for a sweetly savory experience
Caramelize the onions: begin after puff has been thawing for 10 minutes
There are many different articles out about caramelizing onions. I read the article “Caramelized Onions” on Bon Appetit, decided to chop my onions my own way, chose the “French onion soup” option, reduced the number of onions to be cooked (and the recipe accordingly), and added a twist.
- Prep onion (Hold hairy root and cut off the opposite end. Peel onion so you retain the hairy root – you’ll use this to grip the onion as you slice it. Carefully cut the onion in half almost to the root. Holding the root, slice into wedges that are ¼ inch– separate into a bowl so all pieces come apart – push arcs apart if necessary).
- Heat 1 Tbsp unsalted butter in large pot over medium-high heat (I find a dark-coated pot works best).
- Once butter starts to sizzle, begin to add onion, a handful at a time. Stir constantly with a wooden spoon. Cook 2 minutes, then add another handful. Repeat process until all onions are in the pot (I did this 3 times to cook one onion). Make sure to cook your last handful for 2 minutes before proceeding to the next step…
- Add in a pinch of kosher salt and stir.
- Reduce heat to medium-low and cook for 20 minutes, stirring every few minutes to prevent onions from burning.
- When the onions begin to turn gold and translucent (this took me a total of 20 minutes), remove pot from heat and stir in cinnamon.