RICHMOND, Va. – Award Winning Author Wendy Sand Eckel made a return trip to the Virginia This Morning kitchen and shared another tasty recipe straight from the pages of her Rosalie Hart Adventure series, “Death at the Day Lily Café.” Her tasty creation features spicy sriracha mayonnaise and caramelized onions. For more information you can visit http://www.wendysandeckelauthor.com
Caramelized Onion Grilled Cheese
For one sandwich:
Crusty roll or 2 slices of deli bread
4 slices organic Baby Swiss cheese
4 slices organic aged white cheddar cheese
Chipotle mayonnaise (available in most grocery stores)
6 Tablespoons caramelized onion or more if you have room on the bread (see recipe below)
Butter for the bread
Slather the mayo over the inside of both slices of bread. Spoon onions over the bottom slice. Top with both types of cheese. Cover with second slice of bread. Butter outside of sandwich and grill in a panini maker until cheese is melted and bread is toasted. Slice in half diagonally and eat with the soup. I particularly enjoy dipping the edge of the sandwich into the soup before taking a bite. This sandwich can also be grilled on a stove top.
4 – 5 yellow onions, sliced
1 large shallot, sliced
3 Tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
Melt the butter in a large sauté pan. Add onions and shallot and cook on medium heat, stirring frequently. Cook until onions are soft, about 20 minutes. Stir in sugar and salt and increase heat to medium high. Cook onions until caramelized, stirring frequently. Remove from heat. Store in refrigerator until ready to make the grilled cheese. Warm to room temperature before making the sandwich. Leftovers are perfect for a bowl of French onion soup.