Swiss Cheese on Rye with Sweet and Sour Red Onions

This is another recipe from a cookbook I received for my birthday, this time, from Deb Perelman’s The Smitten Kitchen Cookbook. I have been following Deb’s blog for awhile now, and she always seems to be making the most amazing things. When she announced she was coming out with a cookbook, I knew I had to have it, and this recipe certainly didn’t disappoint.

For such a long title, this is basically just a souped up grilled cheese, catering to more grown up tastes. No slices of processed cheese here! The sweet and sour bit may sound a bit daunting at first, but trust me, it’s worth a try. These would be great on their own, but I also served them with potato leek soup, which made for a truly delicious week night dinner.
First you make the onions…
Then you make your sandwiches- standard grilled cheese procedure.
Melty deliciousness…
Swiss Cheese on Rye with Sweet and Sour Onions
1 Tbsp olive oil
1 Tbsp butter
1 large red onion, halved and thinly sliced (about 2 cups)
2 tsp brown sugar, light or dark
1/4 tsp table salt, plus more to taste
1 Tbsp balsamic vinegar
Four 1/2 inch think slices of rye bread
2 Tbsp butter
3/4 cup grated Swiss cheese
Onions Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion, and saute for 5 minutes. Add the brown sugar and salt, lower the heat to medium low, and cook another 10 minutes, stirring occasionally. Add the vinegar, and scrape any stuck onion bits from the bottom of pan with a spoon. Simmer for 1 to 2 minutes, until the onion mixture thickens, and season to taste with black pepper. Cool to luke warm. Onion will keep in the fridge in an airtight container for up to 5 days.
Assemble the Sandwiches Generously butter one side of each slice of bread. Arrange one slice buttered side down, on a plate. Spread thickly with onions (about 2 Tbsp), and sprinkle with half the grated cheese. Arrange a second slice of bread on top of cheese, buttered side facing up.
Cook Sandwiches Heat a heavy skillet over medium-low heat. Cook sandwiches until crisp and deep golden brown, about 5 minutes per side.

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