- Worcestershire sauce introduced (1937)
Apple Grilled Cheese with Smoked Gouda and Fontina
- 1/2 stick butter
- 2 yellow onions, thinly sliced
- 2 cloves garlic, smashed
- 1 Cup apple cider vinegar
- Two 1/2-inch brioche
- 2 slices smoked Gouda
- 2 slices Fontina
- Three 1/4-inch slice Granny Smith apples
- 2 slices cooked apple wood smoked bacon
- 1 1/2 Tablespoon fig jam
- 1 Ounce clarified butter
This recipe hails from Vintana restaurant in San Diego, Calif., and pairs the likely combination of apples and nutty cheese for a unique and exciting grilled cheese.
To make the caramelized apple-cider-braised onions, melt the butter in a small sauté pan, and caramelize the onions and garlic cloves. When the onions take on a thick brown consistency, deglaze the pan with the apple cider vinegar and simmer for 5 minutes.
Heat a small nonstick skillet to medium-high and ladle the clarified butter in. Toast the slices of brioche on 1 side until golden. Place the cheese on each side of the bread and melt. While melting, place the apple slices, the onions, and the bacon slices in the pan to warm through. Spread the fig preserves on one side of the bread and stack to assemble the remaining ingredients. Press the 2 pieces of bread together and toast on each side until golden brown and the cheese has melted.