Serves 4

  • 1 Tbsp. olive oil
  • 1 large red onion, sliced
  • 1 Tbsp. brown sugar
  • 1/4 tsp. kosher salt
  • Ground black pepper, to taste
  • 1 Tbsp. bourbon
  • 4 1/2 Tbsp. unsalted butter, divided
  • 6 ounces shredded sharp cheddar (cow's milk)
  • 6 ounces goat Brie, cut into chunks
  • 8 slices crusty bread

Total time: 25 minutes

In a large skillet over medium, heat oil. Add onion and cook, stirring frequently, until caramelized and very tender, about 20 minutes. Stir in sugar, salt, and pepper. Add bourbon, scraping up brown bits in bottom of skillet. Stir in 1 1/2 tsp. butter until melted; cover and set aside. (Makes about 1 cup.)

In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a patty the size of bread slices.

Spread a quarter of onion mixture on each of 4 slices of bread. Top each with a cheese patty and another slice of bread. Spread 1 1/2 tsp. of butter on 1 side of each sandwich.

Heat a large nonstick skillet over medium-low; add 2 sandwiches, butter side down. Cook until golden brown, 3 to 4 minutes. As first side cooks, spread 1 1/2 tsp. butter each on top slices of bread. Turn and cook until second side is golden brown and cheese is melted, 3 to 4 minutes. Repeat with remaining 2 sandwiches.

Good to know: You can also use goat cheddar and traditional Brie in your grilled cheese, or any other combo you'd prefer; mixing types makes for a more complex, flavorful sandwich.


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