Description
Delicious gourmet caramelized onion and brie grilled cheese sandwiches, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) yellow onions, peeled and sliced
- Hot water, as needed
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 slices sandwich bread (preferably sourdough)
- 4 tablespoons (64 g) blueberry jam
- 4 tablespoons (60 g) Boursin cheese
- 2 cups (200 g) shredded mozzarella cheese
- 4 tablespoons (56 g) butter or margarine, divided
Instructions
- Step 1: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large cast-iron skillet over medium-low heat. Add the peeled and sliced 1 pound yellow onions, stirring to coat the onions evenly in the butter and olive oil.
- Step 2: Cook the onions for 40 to 45 minutes, stirring every 5 to 10 minutes. Monitor the color aiming for a deep golden brown, making sure the onions become tender and develop a rich sweetness.
- Step 3: About 20 minutes into the cooking, if onions are not browning or begin sticking, add 1 tablespoon hot water to deglaze the skillet. Stir to lift caramelized bits to prevent burning. Continue cooking.
- Step 4: If onions release water and appear watery toward the end of cooking, continue cooking for an additional 10 minutes without covering, stirring every 5 minutes until the moisture evaporates and onions thicken.
- Step 5: Evenly spread 4 tablespoons blueberry jam on one side of 4 slices of bread.
- Step 6: Spread a generous layer of 4 tablespoons Boursin cheese on one side of the other 4 slices of bread. Sprinkle 2 cups shredded mozzarella cheese on top of the Boursin spread.
- Step 7: Place the jam-coated bread slices on top of the cheese-coated slices so that the jam and cheese sides face each other creating 4 sandwiches.
- Step 8: Heat 2 tablespoons butter or margarine in the same skillet over medium heat until melted and foamy.
- Step 9: Place two sandwiches in the skillet with the non-buttered side down. Cook for 4 to 5 minutes, or until the bottom is golden brown and a crust forms.
- Step 10: Use a spatula to flip the sandwiches carefully. Cook the other side for 4 to 5 minutes more until golden brown and cheese melts thoroughly.
- Step 11: If sandwiches feel soggy, replace Boursin with 2 tablespoons light cream cheese 5 to 10 minutes before serving for a drier filling. Adjust heat to medium if sandwiches do not brown evenly, checking 10 minutes into cooking.
- Step 12: If bread tears during frying, gently press down on the sandwich with a spatula for 3-5 seconds after placing in skillet to improve cohesion.
Notes
- Room Temperature: Store sandwiches in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Keep sandwiches in an airtight container in the refrigerator for up to 5 days. Reheat before serving in a pan or oven.
- Freezing: Wrap each sandwich tightly in plastic wrap, place in a freezer-safe container or bag, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Cook onions slowly over medium-low heat to develop full caramelization without burning—patience is essential.
- Add hot water around 20 minutes into caramelization if onions stick or do not brown properly.
- Stir onions regularly every 5-10 minutes to prevent scorching and ensure even cooking.
- Use block cheese grated fresh for better melting over pre-shredded options.
- To prevent sogginess, press sandwiches gently with a spatula after placing in the skillet and adjust heat as needed to medium.
- If filling is too wet, substitute Boursin cheese with 2 tablespoons light cream cheese shortly before serving for a firmer texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg