You know it’s winter in Michigan when….
…there’s only 1 visible lane on a 4-lane interstate highway.
…you wake-up to the scraping of plows.
…you carry your heels into work.
…you’re late everywhere you go, but it’s okay because everyone else is, too…or they completely understand.
…your day starts off on the wrong foot when you forget to start your car 10 minutes before you have to walk out the door.
…you wake-up already ready to snuggle back in for the night.
…all you want to eat is a hot bowl of soup.
I mean, really, who doesn’t love soup on a cold, snowy winter day? These people don’t exist. And if they do, I’m sure you would question their sanity just as I would. How can they possibly survive winter without SOUP? Maybe they live in Texas, or Arizona, or Florida, or southern California?
Today at work, we’re oh-so-timely with our lunch menu: bread and soup day! It’s a definite favorite…since, ya know, we don’t live in Texas, or Arizona, or Florida, or southern California, but instead…in Michigan. There’s nothing to compliment soup like warm bread, or better yet, something carb-y and cheesy. Add onions, and whoa baby…soup just found its match made in heaven!
Sauté down the onions until they’re lightly golden and rich with sweetness that perfectly complements a sharp cheddar cheese. Your every day grilled cheese just got a whoooole lot better, indeed!
- 1 Tbsp olive oil
- 2 large onions, halved and sliced
- 6 tsp unsalted butter
- 12 slices whole wheat bread
- 12 oz light sharp cheddar cheese (such as Cabot), sliced
- In a large nonstick skillet, heat olive oil over medium heat. Once hot, add the onions. Reduce heat to medium-low and saute onions 30-40 minutes, or until light golden brown, stirring every 5-10 minutes.
- Lightly butter each piece of bread on one side; place 1 ounce of cheese followed by ⅙th of the onions and a second ounce of cheese between each pair of slices with the buttered sides facing out.
- Grill sandwiches in the skillet or on a preheated electric griddle (350-375 F). Cook sandwiches 3-4 minutes or until just browned, flipping once. Serve hot.