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.
omg this looks divine!
I can assure you we eat a lot of soup here in TX in winter, too! We are just wussier about the cold. 😉
I can SO relate! Toledo is basically Michigan, and it is SO cold this week. I actually made this soup last night (with chicken sausage). Seems like something you might like! http://www.everydaymaven.com/2014/italian-sausage-and-cabbage-soup/
I would love to whip up one of these sandwiches tonight to go with… unfortunately, we are out of onions, and as discussed, it is much too cold to go out.
yepp-the weather outside sucks so we need comfort food like this grilled cheese!!
My thoughts if someone doesn’t love hot soup on a cold day, they aren’t really worth knowing… eh?
This looks so yum, warming, comforting. Yes! Love it 🙂
Living in Michigan as well, I can attest to the desire for lots of soups this time of year! This grilled cheese is a great spin on an old classic.
we may not be freezing here in cali, but i could live on this sandwich and some soup
I love this spin on the classic grilled cheese!
Michigan is SO snowy right now! Every morning, I avoid looking out my window as long as possible. This sandwich, however, looks delicious.
Just came across this … It looks amazing! I’m going to try it with some emmental and gruyere … sort of like onion soup sandwich lol!