Aged Cheddar Grilled Cheese with Caramelized Onion Relish, Herbed Mustard and French Onion Soup

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Recipe summary

The grilled cheese sandwich is elevated to savoury heights with aged cheddar, rich challah bread and sweetly full of flavour caramelized onions. Served alongside a flavourful French onion soup, this isn't your ordinary soup and sandwich combo!

Preparation time:
Cooking time:
Yield: 4

Ingredients

Aged Cheddar Grilled Cheese

8 slices challah/egg bread
1/4 cup Carmalized Onion Relish
2 bosc pears, peeled and thinly sliced
4 slices aged cheddar cheese, 0.125 inch thick
2 tablespoons chopped thyme
salt and pepper
3 eggs
1/2 cup buttermilk
2 tablespoons butter

Caramelized Onion Relish

2 tablespoons butter
3 onions, diced
3 tablespoons brown sugar
3 tablespoons apple cider vinegar

French Onion Soup

1/4 cup butter
6 medium vidalia onion, thinly sliced
1 teaspoon salt
2 bay leaves
1 sprig thyme
1 cup sherry
3 tablespoons brady
6 cups low sodium beef stock
Croutons
4 slices challah/egg bread, 0.5 inch thick, cut to fit soup bowls
1 tablespoon olive oil
salt
4 slices cheddar cheese, 0.125 inch thick

Herbed Mustard Dip

1/4 cup dijon mustard
1/4 cup grainy mustard
2 tablespoons chopped mixed herbs (rosemary, thyme, parsley etc.)

Directions

Aged Cheddar Grilled Cheese

Preheat oven to 400 F.
On a work surface, lay out 4 slices of bread. Spread 1 tbsp of caramelized onion relish on each. Top with sliced pears and cheddar cheese. Sprinkle each sandwich with thyme, salt, and pepper. Top with remaining 4 slices of bread.
Whisk together eggs and buttermilk. Pour into a shallow dish and soak sandwiches in a single layer, turning once.
In a skillet heat 1 tbsp of butter over medium high heat. Add 2 sandwiches and cook until golden brown, about 2 minutes per side. Cook remaining sandwiches, adding more butter as needed. Transfer sandwiches onto baking sheet and bake in preheated oven for 5-8 minutes, or until cheese has melted.

Caramelized Onion Relish

In a medium pot, melt butter until foam subsides. Add onions and cook over low to medium heat until they are very soft, 10-15 minutes.
Add sugar and apple cider vinegar and cook gently until onions are golden brown, stirring frequently, another 10-15 minutes.

French Onion Soup

In a medium sized, heavy bottomed pot melt butter over medium heat. Add onions, salt, bay leaves and thyme. Cook until onions are softened and start to colour. Reduce heat to medium-low and continue cooking until onions are very soft and are a dark golden brown, about 45 minutes in total.
Add sherry and brandy and allow liquid to reduce slightly, 2-3 minutes. Add beef stock and continue to simmer for another 5-7 minutes. Season to taste with salt and pepper.
To prepare croutons, preheat oven to 350 F. Lightly brush challah slices with olive oil and season each side with salt. Toast in preheated oven until lightly golden, 2-3 minutes per side.
To serve soup, preheat broiler. Bring soup to a simmer. Ladle soup into 4 ovenproof bowls, leaving ½ inch at top. Place croutons on top of soup. Top with cheese. Broil until the cheese is melted and bubbling.