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Dutch Grilled Cheese

Source of Recipe


From "Great Grilled Cheese" by Laura Werlin






List of Ingredients



• 3 Tbsp butter, at room temperature, divided
  
• 1 medium red onion, thinly sliced
  
• 3/4 tsp cumin seeds
  
• 6 ounces best-quality medium-aged Gouda cheese, coarsely grated
  
• 8 slices rye bread with caraway seeds (1/4-inch thick)
  






Instructions



1. In a large nonstick skillet, melt 1 tablespoon butter over low heat. Add onions and cook very slowly, stirring occasionally, until they turn a dark golden color, 30 to 40 minutes. If onions begin to scorch, add about 1 tablespoon water. Remove onions from pan and set aside. Wipe skillet with a paper towel, but do not wash it. (Onions can be prepared up to 6 hours in advance and kept covered at room temperature.)
   
   
2. Heat same skillet over medium-high heat. Add cumin seeds and toast just until they become fragrant, about 3 minutes (watch carefully; they burn easily). Remove seeds and let cool briefly. Do not wash skillet. When seeds are cool, crush using a mortar and pestle, or place them in a resealable plastic bag and lightly pound with a mallet or bottom of a heavy skillet. In a medium bowl, toss crushed seeds with cheese.
   
   
3. Butter one side of each slice of bread, using remaining 2 tablespoons butter. Place 4 slices on work surface, buttered side down. Distribute cheese evenly over the 4 slices, followed by onions. Place remaining 4 bread slices on top, buttered side up. Heat same skillet over medium-high heat 2 minutes. Put sandwiches in skillet (in batches, if necessary), cover and cook 2 minutes, or until undersides are golden brown and cheese has begun to melt. Uncover and turn sandwiches with a spatula, pressing firmly to flatten slightly. Cook 1 minute, or until undersides are golden brown. Turn sandwiches again, press with spatula, and cook 30 seconds, or until cheese has melted completely. Serve immediately.
   
   Makes 4 sandwiches.