Glazed Onion Grilled Cheese with Romaine Lettuce & Apple Salad

Glazed Onion Grilled Cheese

with Romaine Lettuce & Apple Salad

40 MIN
+$3.99/serving 2 Servings
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    From the Test Kitchen

    These flavorful sandwiches highlight layers of grand cru, rich fontina, and caramelized onion glazed with fig spread and balsamic vinegar. For a burst of refreshing flavor, we’re rounding out the dish with a side salad of crisp romaine and sweet apple tossed in a creamy lemon dressing.

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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    fresh
    ingredients
    Glazed Onion Grilled Cheese with Romaine Lettuce & Apple Salad
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 2 oz Fontina Cheese
    • 1 Tbsp Fig Spread
    • 1 Tbsp Balsamic Vinegar
    • 1 Apple
    • 1 Romaine Lettuce Heart
    • 1 Yellow Onion
    • 2 Tbsps Crème Fraîche
    • 1 Lemon
    • 2 oz Grand Cru® Cheese
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the fontina. Grate the grand cru on the large side of a box grater. Roughly chop the lettuce. Quarter, core, and thinly slice the apple. Quarter and deseed the lemon. In a large bowl, combine the crème fraîche and the juice of 2 lemon wedges (you will have extra); season with salt and pepper. In a separate bowl, combine the fig spread and vinegar.

    Cook & glaze the onion
    2 Cook & glaze the onion

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat; carefully add the fig-balsamic mixture and stir until the onion is coated.

    Assemble the sandwiches
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, glazed onion, sliced fontina, grated grand cru, and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding).  

    Cook the sandwiches
    4 Cook the sandwiches

    Rinse and wipe out the pan used to cook the onion. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Just before serving, to the bowl of dressing, add the sliced apple, chopped lettuce, and a drizzle of olive oil. Toss to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

    Tips from Home Chefs

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    Glazed Onion Grilled Cheese

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the fontina. Grate the grand cru on the large side of a box grater. Roughly chop the lettuce. Quarter, core, and thinly slice the apple. Quarter and deseed the lemon. In a large bowl, combine the crème fraîche and the juice of 2 lemon wedges (you will have extra); season with salt and pepper. In a separate bowl, combine the fig spread and vinegar.

    2 Cook & glaze the onion

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat; carefully add the fig-balsamic mixture and stir until the onion is coated.

    Cook & glaze the onion
    Assemble the sandwiches
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, glazed onion, sliced fontina, grated grand cru, and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding).  

    4 Cook the sandwiches

    Rinse and wipe out the pan used to cook the onion. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

    Cook the sandwiches
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Just before serving, to the bowl of dressing, add the sliced apple, chopped lettuce, and a drizzle of olive oil. Toss to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

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