| Level: | Easy |
| Total: | 48 min |
| Prep: | 20 min |
| Cook: | 28 min |
| Yield: | 4 sandwiches |
Ingredients
- 3 tablespoons olive oil
- 1 large red onion, sliced
- 3 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 3 tablespoons water
- 1/2 pound Taleggio, cut into 8 slices
- 1/4 pound Gorgonzola, cut into 4 slices
- 4 tablespoons butter, softened
- 1 loaf crusty rustic Italian bread, sliced
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
- Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients.
- Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 241 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 31 mg |
| Sodium | 433 mg |
Reviews
I loved this sandwich! Since I was only making 2 sandwiches, I winged it with the cheeses (I used Italian fontina & Gruyere). I figured I could use the leftover jam so I followed Brian’s instructions. Love how the onions caramelized and the acidity of the vinegar disappeared. What a fabulous contrast the onion jam is to the cheese. Who knew red onions could taste so fantastic? This is a keeper for us!
You have to try these!! You will never want grill cheese any other way!!!
I made the Red Onion Jam and, not only did it use fewer ingredients than other versions, but it was far better than others I’ve tried. My family loved it. This is a staple fur me now.
Add edam to cheeses that will work if you can’t get taleggio. The sandwich is delicious, and I’m looking forward to experimenting with the red onion marmalade with other dishes. Awesome idea, BB!!!!!!!!
thanks so much for this recipe, i make a big batch and use it on everything i can. i love the sweetness of the onions with the salty cheese. mmm good.
I used havarti b/c I couldn’t find taleggio and I figured havarti would melt easily. I was afraid I wouldn’t like this b/c I don’t like bleu cheese but I really liked them and so did everybody in the family. The jam took longer then expected to make but was worth it.
SOOOOOO GOOD! This sauce is awesome! i used stilton bleu cheese and creamy brie. but seriously this sauce would be great on just about anything!! LOVE IT!! also, i didn’t have red wine vinager, i used a fig infused vinager and it was AWESOME!
I want to put this red onion jam on everything! Also, thanks for showing me my new favorite grilled cheese method – butter the bread, not the pan!
The red onion jam couldn’t have been simpler, or more delicious. I’m a huge fan of sweet and savory, and this was just what I needed to use as a condiment for a fairly boring pork tenderloin. I’ve made more complex and time consuming versions of this that didn’t come close. We used leftovers for crostini with bleu cheese…it was a show-stopper. I’ve already committed the jam recipe to memory- it wasn’t hard after making it twice. I love Brian’s recipes! One of these days I hope to make the grilled cheese sandwiches to go with the jam, but I feel like this is a winner regardless. Enjoy!
AMAZING AND SAVORY WITH A VERY SUBTLE HINT OF SWEETNESS. I USED ASIAGO AND BLEU CHEESE. I BELIEVE ANY COMBINATION OF YOUR FAVORITE CHEESES WOULD WORK…IT’S THE ONION JAM THAT PUTS IT IN ANOTHER LEAGUE. REMEMBER TO DO THE ONIONS LOW AND SLOW! YEP, IT WOULD BE GREAT ON BURGERS TOO. KEEP IT UP BRIAN…LOVE THE SHOW IT MAKES ME FEEL HAPPY…….AND THANKS FOR ALL THE GREAT RECIPES.