Grilled Cheese w/Onion Jam

Ingredients

1T                 Olive oil

1T                 Unsalted butter

2C                 Red onion, halved and thinly sliced

2t                  Brown sugar (either light or dark)

                     Salt to taste

1T                 Balsamic vinegar

                     Freshly ground black pepper to taste

4ea               1/2″ slices of rye bread

2T                 Softened butter

1/4C              Grated Emmenthaler or other Swiss cheese

Process

Heat the olive oil and 1T butter in a large skillet over medium-high heat

Add the onions and sauté for 5 minutes

Add the brown sugar and salt

Lower the temperature to medium-low and cook another 10 minutes, stirring occasionally

Add the vinegar, and scrape any stuck onion bits from the bottom of the pan

Simmer for 1-2 minutes, until the onion mixture thickens

Season to taste with freshly ground black pepper

Cool to lukewarm, or store in an airtight container in the refrigerator until needed for up to 5 days

You should have just shy of 1/2C of cooked onions

Assemble the sandwiches

Generously butter one side of each slice of bread

Arrange one slice butter side down on a plate

Spread the top side thickly with onion jam (about 2T)

Sprinkle with 1/2 of the grated cheese

Arrange a second slice of bread butter side up on top of the cheese

Repeat with the second sandwich

Heat a heavy 12 inch skillet over medium-low heat

Arrange the sandwiches in the pan and cook until crisp and deep golden brown (about 5 minutes each side)

If you are making a large batch you can keep the finished sandwiches in a 200F oven

When ready to eat, slice the sandwiches in half