Grilled Cheese With Spring Onions Escarole Recipes

GRILLED CHEESE WITH CARAMELIZED ONIONS

Grilled Cheese with Caramelized Onions image

Provided by Food Network

Time 1h

Yield 4 servings (1 1/2 sandwiches per person)

Number Of Ingredients 7

Ingredients

2 tablespoons canola oil
5 tablespoons unsalted butter, softened
2 large onions, sliced
2 teaspoons sherry vinegar
1 teaspoon sugar
12 slices rustic Italian bread (each about 1/2-inch thick)
8 ounces Gruyere, thinly sliced

Steps:

Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

FRENCH ONION GRILLED CHEESE

French Onion Grilled Cheese image

Provided by Ree Drummond : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

3 tablespoons salted butter
1 small sweet onion, thinly sliced
1 tablespoon onion soup mix
1 tablespoon chopped fresh thyme leaves
4 teaspoons Dijon mustard
Four 1/2-inch-thick slices sourdough bread
1/2 cup grated Cheddar
1/2 cup grated Gruyere cheese
1/4 cup crispy onions, such as French's

Steps:

Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

GRILLED CHEESE WITH ONION JAM, TALEGGIO, AND ESCAROLE

Grilled Cheese with Onion Jam, Taleggio, and Escarole image

Skip the side salad and serve these greens with a hot cup of tomato soup for an easy, comforting winter dinner. If meat is a must, add some fried bacon or prosciutto for a heartier bite.

Yield Makes 2 Sandwiches

Number Of Ingredients 5

Ingredients

4 (1/2-inch-thick) center slices sourdough bread (from a 9- or 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 ounces chilled Taleggio or Italian fontina, sliced
4 ounces escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

Steps:

Brush one side of the bread slices with oil and arrange, oiled side down, on a work surface. Spread jam on 2 slices of bread and divide the cheese between the remaining 2 slices. Mound the escarole on top of the cheese and season with salt and pepper, then assemble the sandwiches.
Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook the sandwiches, turning once and pressing with a spatula to compact, until the bread is golden brown and the cheese is melted, 6 to 8 minutes total.

GRILLED CHEESE WITH SPRING ONIONS & ESCAROLE

Grilled Cheese With Spring Onions & Escarole image

Ummm ... looks like a tasty sandwich! I found this healthy recipe on the Care2 website @ http://www.care2.com/greenliving/grilled-cheese-with-spring-onions-escarole-with-video.html Escarole is a good bitter green filled with Vitamin A, C, and Calcium.

Provided by SassiFras

Categories Lunch/Snacks

Time 7m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 bunches spring onions, or scallions (see note)
1 garlic clove, thinly sliced
2 -3 tablespoons olive oil
1 loaf sourdough bread, cut into 8 slices
1/4 lb white cheddar cheese, or your favorite cheese
1/2 lb escarole
1 pinch salt

Steps:

Note: I used torpedo onions. One torpedo is equal to a bunch. Torpedo onions are prepared more like a leek. Thinly slice the base and set aside the tops to use in a vegetable stock.
1. Thinly slice the onions as well as the garlic clove.
2. Pour the olive oil into the pan on medium heat. Add sliced onions and garlic and cook gently, stirring occasionally until they turn medium brown in color. Add a pinch of salt; set aside.
3. Slice 8 pieces of bread and 2 thin slices of cheese per sandwich.
4. Brush both sides of bread slices with a bit of olive oil. Put a layer of the onion mixture on the slices of bread. Add a layer of escarole and cheese and top with the remaining slices of bread.
5. Heat a grill pan or non-stick skillet to medium high. Grill the sandwich on one side, pressing down with a spatula, until bread is golden brown. Flip and cook until second side is also browned and cheese is melted. Serve.

Nutrition Facts : Calories 710.8, Fat 22, SaturatedFat 8.2, Cholesterol 29.8, Sodium 1396.8, Carbohydrate 102.2, Fiber 7.5, Sugar 0.8, Protein 24.7

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