Caramelized Onion Grilled Cheese Sandwiches and Easy Tomato Soup
Yield: 2 servings
Active Time: 20 minutes
Total Time: 1hour and 15 minutes
For the soup
2 tablespoons 4th & Heart California Garlic Ghee
2 medium yellow onions, thinly sliced
½ teaspoon sea salt, plus more to taste
2 cloves garlic, finely chopped
½ teaspoon dried basil
1 jar (18.3-ounces) whole, peeled tomatoes
1 cup vegetable stock
For the sandwiches
4 slices thick country-style wheat bread, or other gluten-free bread
4 teaspoons 4th & Heart White Truffle Salt Ghee, plus more for skillet
Thin slices aged cheddar cheese
In a heavy-bottomed saucepan or Dutch oven, heat ghee over medium-low heat. Add onions and ½ teaspoon salt, reduce heat to low and cook, stirring occasionally, until softened and golden brown, 30 to 40 minutes. Remove half of the onions and set aside.
Into the same saucepan, add garlic and basil and cook until fragrant, about 1 minute. Add tomatoes and stock; gently break up the tomatoes with a wooden spoon. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, for 10 to 15 minutes. Using an immersion blender, purée until smooth. (Alternatively, you can purée the soup in batches in a blender.) Season with additional salt to taste.
Make the sandwiches
While the soup cooks, prepare the grilled cheese. Lay out slices of bread and spread 1 teaspoon White Truffle Ghee on each; spread Dijon mustard on two slices. On top of the ghee slices, evenly divide cheese and reserved caramelized onions; top with Dijon slices.
In a medium pan over medium heat, add 1 tablespoon White Truffle Salt Ghee. Gently place sandwiches in skillet and cook, rotating, until bread is golden and cheese begins to melt, 4 to 5 minutes. Add another teaspoon of ghee to pan; gently flip sandwiches and cook, rotating, until bread is browned and cheese is melted, another 4 to 5 minutes. Serve immediately.
Photo credit: Paul Delmont