When I was a kid, I would wake up at 7 am on Saturday mornings, watch my cartoons, and eat grilled cheese. As soon as my mom woke up, I would sing, “grilled cheese please!”. I was obsessed. Every so often, I recall these mornings and have a sudden urge to make grilled cheese. So today, I’ve made an adult’s version of the childhood classic: grilled cheese with bourbon caramelized onions drizzled with rosemary honey. It’s definitely an upgrade and quite possibly, the best grilled cheese I have ever had.
**Helpful tips and common mistakes
I’m not the biggest fan of mixing sweet and savory except when it comes to caramelized onions. I can put caramelized onions on just about anything and would love it. Today’s grilled cheese with is the perfect opportunity to mix a little sweet with a little savory. Add a little alcohol in there and we have ourselves a party.
The key thing to remember when making caramelized onions is to wait. Let the sugars break down slowly over low heat, allowing the onions to achieve a deep brown color. Rush the process and you will end up with burnt onions. It takes about 25 minutes to get the onions caramelized so while they’re doing their thing, make the rosemary honey.Rosemary honey is simply just that, rosemary and honey. Simmer rosemary in a small amount of honey for 10 minutes over low heat. Turn off the flame and continue to steep the rosemary in the honey, letting that herb release its natural oils. As the honey cools, it can harden. If this happens, just pop it in the microwave for a couple of seconds and it should become liquid again. Now it’s time to make the grilled cheese! Pick your favorite bread, smear on a generous amount of butter, pile on the cheese and onions, and cook until golden browned. Keep the flame on low so that the cheese melts and the bread doesn’t burn. Finish with a drizzle of that rosemary honey and serve while hot.
My husband took one bite and muttered that this grilled cheese with bourbon caramelized onions was the best grilled cheese he has ever had. And you know what? I completely agree. Everything meshes together perfectly from the bourbon to the fontina to the onions to the honey. Pair it with a side of creamy tomato soup for a complete meal.
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