Name: Ian's Balsamic Onion & Apple Grilled Cheese
Prep time: 5 min
Cook time: 10 min
Yield: 4 sandwiches
Ingredients: 340 grams shredded cheese (divided into 4 portions); 1 medium yellow onion (finely diced); 60 ml Frescolio Traditional 18-year Aged Dark Balsamic Vinegar; 8 slices bread (we like rye); butter (to coat pan); 4 tbsp brown sugar; 2 medium apples (sliced); 120 ml Frescolio Mushroom and Sage Infused EVOO

Ian's Balsamic Onion & Apple Grilled Cheese

Our Cousin Ian made us these amazing grilled cheese sandwiches this weekend using our Traditional 18-year aged Dark Balsamic Vinegar and the Mushroom & Sage Infused EVOO. The combination of the sweet, balsamic-reduced onions and the savory flavour from the cheese and EVOO is just magic.

Ian's Balsamic Onion & Apple Grilled Cheese

Servings	Prep Time	Cook Time
4sandwiches	5min	10min

Servings	Prep Time
4sandwiches	5min

Cook Time

10min

Ingredients

340 grams shredded cheese divided into 4 portions
1 medium yellow onion finely diced
60 ml Frescolio Traditional 18-year Aged Dark Balsamic Vinegar
8 slices bread we like rye
butter to coat pan
4 tbsp brown sugar
2 medium apples sliced
120 ml Frescolio Mushroom and Sage Infused Olive Oil

Servings: sandwiches

Units:

Ingredients

340 grams shredded cheese divided into 4 portions
1 medium yellow onion finely diced
60 ml Frescolio Traditional 18-year Aged Dark Balsamic Vinegar
8 slices bread we like rye
butter to coat pan
4 tbsp brown sugar
2 medium apples sliced
120 ml Frescolio Mushroom and Sage Infused Olive Oil

Servings: sandwiches

Units:

Instructions

In a small pan, melt butter until sizzling then add onions. Sweat onions 5-7 minutes or until almost clear. Add balsamic vinegar and simmer on medium heat 3-5 minutes. Add brown sugar and reduce over medium-low heat for 7 minutes or until balsamic vinegar thickens.
In a large frying pan, brush or drizzle each slice of bread with 1 tsp of EVOO. Layer onions onto bread, add one half portion of cheese on top. Then add three apple slices and finish with the other half portion of cheese. Add final slice of bread, brush or drizzle with EVOO and flip once the bread is golden brown.

Recipe Notes

For the cheese, we like Bothwell Cheese's three cheese blend of Gouda, White Cheddar and Monterey Jack.

This recipe uses Frescolio's Wild Mushroom & Sage Infused EVOO and the Traditional 18-year Aged Dark Balsamic Vinegar. You could also try it with any of the following EVOO or Balsamic Vinegar for a different taste: