In honor of National Grilled Cheese Sandwich Day, The Creamery has elevated the classic grilled cheese to a whole new level, packed with tons of flavor and lots of cheesy goodness. We used The Creamery Jalapeño Jack Cheese in this recipe but feel free to use any of your favorite The Creamery cheeses!
- 2 teaspoons sugar
- 1 large onion, thinly sliced longways
- 3 tablespoons butter, divided
- ½ teaspoon salt
- 2 slices sourdough bread
- 1 tablespoon raspberry jam
- 2 teaspoons Dijon mustard
- 2 ounces shredded The Creamery Jalapeño Jack Cheese
- 2 slices of cooked bacon
Preheat a medium-sized skillet to medium heat. Spread sugar across the pan in an even layer and let it melt.
Add in sliced onion and 1 tablespoon of butter and salt. Stir to coat onions in the caramelized sugar.
Let the onions cook for about 7 minutes, stirring often. They will slowly wilt, then become very jammy. If they start to brown unevenly or burn, lower the heat.
Add 2 tablespoons of water and let the liquid reduce, about 3 minutes. The onions should be very tender.
Remove the onions from the pan and set aside. Wipe out the pan and return to medium heat.
Spread 1 tablespoon of butter on the outside of two slices of sourdough bread. On the inside of one slice, spread Dijon mustard. On the other, spread raspberry jam.
Layer on the jalapeño jack cheddar cheese, caramelized onions, slices of bacon, and then top with more cheese. Top with the other slice of bread.
Melt 1 tablespoon of butter into the pan and add the sandwich. Let the bread toast fully and the cheese to begin melting, before flipping to toast the other side.
Let cool slightly and enjoy!