Grilled Cheese with Toma, Original Blue and Balsamic Onions
Makes 4 sandwiches
1 tablespoon olive oil
2 large yellow onions, halved thinly sliced
1 tablespoon balsamic vinegar
Pinch of salt
6 tablespoons butter, softened
8 slices multigrain seeded bread
4 ounces Point Reyes Toma, grated
½ cup crumbled Original Blue
Heat medium pan over medium-high heat. Add olive oil. When olive oil is hot, add onions and a large pinch of salt. Stir to combine. Cook, stirring frequently, until onions begin to soften. Reduce heat to low, cover pot and continue to cook, stirring occasionally, until onions become soft and deep brown in color, about 15-20 minutes. Remove from heat and stir in balsamic vinegar. Set aside.
Evenly spread softened butter on one side of each bread slice, placing bread, buttered-side-down on clean work surface or sheet pan. Equally distribute shredded Toma and Original Blue on 4 slices of bread. Follow with about 2 tablespoons of balsamic onions, then top with each with remaining 4 bread slices, buttered-side up.
Heat a skillet over medium-high heat. Add sandwiches to pan. Gently press sandwiches with spatula as they cook. Cook 2-4 minutes on each side or until cheese melts and bread is toasted.