Can you tell I am embracing the end of winter and comfort food? Just a bit. I love how the addition of chutney and some regular cooking onions slowly caramelized takes this grilled cheese to a new level. It was a perfect easy Saturday night dinner. A few weeks ago the folks at McEwan’s approached me to have some fun with one of their date and raisin chutneys. I bopped up to the Don Mills location to have a grocery shop, one of my favourite past times. A fabulous store where I found the cheese, meat and fruit and veg to be outstanding. Since then this date and raisin chutney has proven itself a bit of a staple. Delicious on seared pork tenderloin as well as dipping samosas and Indian food. Back to the recipe, hope you like it as much as I did. Serves two.
caramelized onion + date chutney grilled cheese
Ingredients for caramelized onions:
3 tablespoons olive oil
2-3 cooking onions cut into half moons
1/2 teaspoon sea salt
fresh black pepper to taste
1/2 teaspoon brown sugar
Heat oil to low-medium in a heavy bottom skillet. Saute onions 25 mins stirring occasionally. Low and slow. Can’t rush these guys. After about 10 mins add the black pepper. At 25 minutes stir in the small amount of brown sugar and take off the heat. Taste for salt and pepper.
Ingredients for the grilled cheeses:
4 slices light rye or sourdough bread
1 tablespoon butter
3/4 cup grated aged white cheddar
2 heaping teaspoons McEwan’s date and raisin chutney
2 heaping teaspoons of the caramelized onions (use the leftover chutney and onions in an omelette, stuffed in a chicken breast, crostini or on a cheese board)
Heat a cast iron or heavy bottom pan. Butter the outside of the bread. Top each slice of bread with a heaping teaspoon of chutney, cheese and then onions. Press together both pieces and cook for 5 minutes a side or until golden brown. You can visit McEwan’s at Shops at Don Mills, 38 Karl Fraser Rd, Toronto, ON (647) 557-4853.