An awesome variation on the classic. Can also be made even easier using a George Foreman type grill or panini press to complete the sandwich.
1. In a heavy bottomed saucepan over medium heat, melt the butter and add the sliced onions. Stir until onions have softened and are starting to brown, about 3-4 minutes. Season with salt and pepper. Spread onions in an even layer, cover pot, and reduce heat to low. Stir every 5 or so minutes. Continue until onions are nice and brown and caramelized, about 25 minutes. (this may take longer depending on how many onions you use).
2. Increase heat to medium-high, add the wine to deglaze the pan, and scrape up any brown bits from the bottom. Once all the liquid has absorbed, about 1-2 minutes, turn off heat.
3. Preheat skillet (or panini press) to medium heat. Butter both sides of bread, lay buttered side down on skillet and cover with 1/4 of cheese, top with half of the caramelized onions, and top with 1/4 more cheese, then buttered bread. Cook until cheese is melted and the outside is golden brown. About 3 to 4 minutes per side. Repeat with second sandwich.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 636 | ||
Calories from Fat: 352 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.1g | 52 % | |
Saturated Fat 23.3g | 117 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 115.9mg | 36 % | |
Sodium 919.9mg | 32 % | |
Potassium 297.7mg | 8 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 40.8g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 636
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