Yippee! It’s Secret Recipe Club Day!!
This month’s assignment was Ellie’s blog, The Hobo Kitchen. As the name suggests, Ellie resides in
. As I started going through her recipes, some
seemed familiar, and as I dug further, I found out that The Hobo Kitchen was
formerly the Bitchn’ Kitchn’, a SRC blog assignment from last year! Then I got really excited, because I knew
about all the completely fabulous recipes on her blog! Hoboken,
Ellie even has a whole section of her recipe index dedicated to boozy cupcakes! AHHH!!! So tempting!
In the end, I decided to make a French Onion Soup Grilled Cheese sandwiches with Balsamic Caramelized Onions because yum. Once I saw the recipe, I simply couldn’t get it out of my head!
I made a few slight alterations to the balsamic caramelized onion recipe. I used butter instead of oil, because I love love love onions caramelized in butter. I also used beef broth instead of water, since I knew these were destined to become a French Onion Soup Grilled Cheese.
I also scaled it down to make enough for one sandwich…plus also I only had two onions in the pantry…and the one of them was rotten (Boo! Hiss!) So for the full recipe, do check out Ellie’s original at the Hobo Kitchen.
Thank you, Ellie! It was a pleasure to cook with you again!
Balsamic Caramelized Onions
Adapted from The Hobo Kitchen
½ tbsp butter
1 large onion, thinly sliced (about 2 cups)
6 tbsp beef broth (just over 1/3 cup), divided
1 tbsp balsamic vinegar
1 tsp brown sugar
1 small sprig fresh rosemary, minced (about 1 tsp)
Freshly ground black pepper, to taste
Melt the butter in a large skillet over medium heat. Add the onions and stir to coat. Cook, stirring frequently, until the onions are softened. Add 2 tablespoons of beef broth and cook until it evaporates.
Reduce the heat to medium-low and continue cooking until the onions just begin to brown. Add another 2 tablespoons of beef broth and cook until it evaporates.
If needed, reduce the heat to low, stirring frequently until the onions are deeply browned. Stir in the remaining 2 tablespoons beef broth, balsamic vinegar, brown sugar, rosemary, and pepper. Cook, stirring constantly until the liquid evaporates. Set aside until ready to use.
French Onion Soup Grilled Cheese
Adapted from The Hobo Kitchen
2 slices of bread, preferably homemade or whole wheat
1 batch balsamic caramelized onions or beer caramelized onions (heaping ¼ cup)
2 slices swiss cheese (or mozzarella or provolone)
Heat a medium skillet over medium heat.
Butter one side of each slice of bread.
Place one slice, butter side down, in the skillet. Quickly top with 1 slice of cheese, all of the onions, the second slice of cheese, and the second slice of bread (butter side up). Cook until the bottom bread is toasted to golden-brown. Carefully flip the sandwich and cook until the bottom is golden-brown and the cheese is melted.
How creative! I love sandwiches and french onion soup- what a yummy combo!ReplyDelete
OMG that looks so good. I love caramelized onions, and balsamic vinegar puts it over the top.ReplyDelete
Thanks so much for your kind words, Amy! I love these recipes too, and they look so delicious here on your blog! ~EllieReplyDelete
Oh wow, that looks really good. I love french onion soup and in a sandwich...so much easier to eat that way!ReplyDelete
Oh. My. Gosh. That. Looks. Amazing. Seriously freakin' amazing. I MUST try this.ReplyDelete
Wow, there's nothing wrong with any of this! Great pick and beautiful sandwichReplyDelete
What a great recipe for Caramelized Onions, that I will try. We have had a great onion harvest this year and this recipe is a great one to try. Hope you are having a great day and thanks for sharing.ReplyDelete
SRC Group B
Oh this looks so good. Love this take on caramelized onions. Visiting from SRC B!ReplyDelete
What a great way to combine French onion soup and grilled cheese. :)ReplyDelete