From the Big Green Egg Website
I like grilled cheese. I mean, who doesn’t? But they weren’t kidding when they called this Grown-Up Grilled Cheese. This was easily one of the best grilled cheeses I’ve ever had. The only way to describe the flavor is “French Onion Soup.” If you like French Onion Soup you’re going to love this grilled cheese.
EGGcessories Needed
- ConvEGGtor
- Half Moon Griddle
Ingredients
- 8 slices12-Grain Bread
- 1 sweet onion
- 2 ½ tablespoons butter, divided (allow to come to room temperature)
- 1 tablespoon vegetable oil
- 1 teaspoon brown sugar
- ½ cup crumbled blue cheese (2 oz)
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 1 cup shredded Swiss cheese (4 oz)
Instructions
Set EGG for indirect cooking at 350°F/177°C and heat the Half Moon Griddle
Thinly slice the onion.
Cook onion in ½ tablespoon of the butter and the oil in large nonstick skillet until softened, stirring occasionally.
Stir in brown sugar and cook until browned and very tender, stirring occasionally. Set aside.
The brown sugar being used like this is what intrigued me as I was looking for a recipe to make, and I’m convinced that this is what gives the French Onion Soup flavor. Well, that and the onion of course. 😉
Meanwhile, in a medium bowl, combine the three cheeses; mix well.
The blue cheese too. That caught my eye.
Spoon and spread cheese mixture on 4 bread slices. Top with onions and remaining 4 bread slices.
Ignore the sandwich with the bacon on top. My son isn’t a big onion fan so I topped his with bacon. Although, he did try my sandwich at dinner and was impressed. He asked me to make his like that from now on too.
Lightly butter tops of sandwiches with half of the remaining butter.
Let the butter come to room temperature so it softens.
Place butter side down on griddle; cook 2 to 3 minutes or until golden brown.
Mine were on for 3 minutes and it was too long. I almost burned the bread!
Butter tops of sandwiches and turn to toast the other side, 2 to 3 minutes.
Makes 4 servings
