- For the Grilled Cheese:
- 1/4 cup or
- 1/2 cup mild cheddar, grated
- 1/2 cup gruyere cheese, grated
- 1 pat butter, unsalted
- 4 slices Brioche, thick cut slices
- 1 teaspoon Dijon mustard
- For the Cranberry Caramelized Onion Dip:
- 1 yellow onion, small
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
- 2 cloves garlic (or roasted garlic)
- 1 cup or
- Salt and pepper, to taste
- 1 tablespoon butter, unsalted
- 1/2 tablespoon soy sauce
- 1/2 tablespoon tomato paste
- 1 cup vegetable stock
For the Grilled Cheese Appetizers:
Dice Ocean Spray Craisins®, and mix with cheeses in small bowl.
Spread butter on both sides of bread. Spread mustard on two slices of bread and top with cheese mixture. Close sandwiches and cook in dry skillet over medium heat – press down occasionally.
Cook until cheese melted, about 4 minutes per side. Cut into 2 inch squares and serve with Cranberry Caramelized Onion Dip.
For the Cranberry Caramelized Onion Dip:
In dry skillet, sauté onions over medium heat until translucent.
In medium mixing bowl, combine all remining ingredients. Add this mixture to the skillet, folding it into the onions. Bring to a low boil and let simmer until most liquid is gone. When roughly 2 tablespoons of liquid remain, remove from heat and mix in blender. Blend until smooth, roughly 1-2 minutes. Remove from blender and sieve until smooth.
Set in refrigerator to cool and serve cold.
Optional/Chef’s Tip: Roasted garlic adds a layer of complexity. While onions are sautéing, slice the top of a whole bulb of garlic and place in a preheated (375F) oven, with the outer layers still intact. Allow to roast for 10-15 minutes, remove from oven carefully, and squeeze two cloves or roasted garlic into the sauce. Squeeze the remainder of the cloves to store for later or mix with equal parts butter to create roasted garlic butter for later use.