Get the Recipe: Cheese Curd Grilled Cheese with Bacon and Onion Marmalade
Delicious and decadent, this grilled cheese sandwich features aged cheddar, cheese curds, bacon and red onion marmalade.
Ingredients
Red Onion Marmalade:
- 1 Tablespoon olive oil
- 1 1/2 teaspoons butter
- 1 large red onion, halved and thinly sliced
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup red wine
- 2 Tablespoons honey
- 2 Tablespoons balsamic vinegar
- salt and pepper
For the cheese curd Grilled cheese:
- 8 slices bacon, cooked (2 slices per sandwich)
- cheese curds, at room temperature!
- white aged cheddar, shredded, at room temperature!
- 8 slices crusty bread, cut in to thick slices
- butter, at room temperature
Instructions
- Red Onion Marmalade: Heat olive oil and butter in a skillet over medium-high heat. Add half the onions and stir to coat with oil. Cook until slightly softened, 2-3 minutes. Add the remaining onions and stir to combine Cook, stirring often, until onions are softened, about 10 minutes.
- Sprinkle with thyme. Stir in wine and bring to a boil. Lower heat and simmer until onions are very tender and wine has evaporated. Add honey and balsamic vinegar and cook over medium heat, stirring regularly, until any remaining liquid and evaporated and onions are dark and sticky. Let cool to room temperature and use immediately, or store in a covered jar in the fridge for up to 3 weeks. (Makes 1 cup)
- Tip! Cheese curds don't melt easily. Always start with room-temperature curds, and you can aid the process by placing a baking sheet over the top of the skillet to cover for a bit, to build up the heat in the skillet and aid the melting. If all else fails, after your sandwich is golden, place the sandwich on a plate and microwave for 20-30 seconds, or until the curds melt. Don't worry, it will still be crispy!)
- For the grilled cheese: Cook bacon to crisp and set on to a paper towel. Cut bread slices and grate cheese. Heat large skillet over medium-low heat. Butter outside of bread slices. Carefully place a piece of bread buttered side down on top of a butter-knife blade (stops the butter from sticking to the surface and makes it easier to move to the skillet). Add a layer of grated cheddar. Top with a layer of cheese curds. Place a couple of slices of the bacon on top, then finish with a generous layer of red onion marmalade. Top with other slice of bread, buttered side up. Repeat with more sandwiches, as needed. Transfer to warm skillet and cook on both sides until deep golden brown.
Notes
Tips!
I sometimes toss a couple of fresh cranberries in with my red onion marmalade for this sandwich. Just a few, but it added a lovely tart note. A bit of tart apple (like Granny Smith) would also be nice.
If you don't have a microwave and want to add a melty boost to your sandwich, you can place it on a baking sheet after it comes off the skillet, and pop in to a 400° F. oven for a few minutes.
This red onion marmalade recipe is really good! I make it often. If it's something that you like, you may want to double the recipe and make more to store in the fridge for other uses. It's great with grilled meat, on top of cheese with crackers or on sandwiches.
You can make the red onion marmalade well ahead and refrigerate it, but bring it to room temperature before using.
Serving: 1 serving, Calories: 532 kcal, Carbohydrates: 67 g, Protein: 19 g, Fat: 21 g, Saturated Fat: 7 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 8 g, Trans Fat: 0.1 g, Cholesterol: 29 mg, Sodium: 1062 mg, Potassium: 237 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 16 IU, Calcium: 69 mg, Iron: 5 mg
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