Carmelized Onion and Bacon Grilled Cheese

Oo, my oh my, what can't bacon + cheese + carmelized onions do when their powers combine? You saw recently that they worked their magic on a side of green beans. Today, we are going where vegetables can't follow- carbs-land, destination: grilled cheese. It's a bit of a hybrid of our classic grilled cheese- just kicked up by the power of pork.

These are simple, super yummy, can be gluten-free by subbing the bread, and perfect as dinner or mini-appetizers as pictured. Here's how you can bypass go and go straight to the yummy.

Ingredients (for 4  regular sized grilled cheeses):

• Bread of your choice (we used sliced sourdough bagettes as well as Udi's Gluten-free)
• Cheese of your choice, sliced (we used manchego and cheddar, combined)
• 1 cup sliced onions
• 1 tbsp olive oil
• 8 strips of bacon, partially cooked, cut into bits
• 1/3 cup melted butter
• 1 clove of garlic
• Dash of cayenne, salt, and pepper
• 1 tbsp dijon mustard
• 3 tbsp dry white wine

Directions:

1. Carmelize your onions by cooking them on medium-low heat in your skillet of choice- we love our Cast Iron for this. Once the onions start to brown, add your partially cooked bacon and cook until both onions and bacon are fully browned and yummy.
2. Combine the ingredients after the bacon in a ramekin or small bowl. Use a pastry brush to brush one side of the sandwich bread and place face down on a warm skillet.
3. Top the open piece of bread with cheese slices, add a hearty serving of the bacon + onion mixture, then throw the 2nd piece of bread on top. Coat this piece with the same butter/wine mixture. Flip after a few minutes or until the side you originally put down is a golden brown.
4. Remove from skillet once the other side of the sandwich is also brown. Serve with soup or just devour with glee on its own. Can't go wrong here really.