Dutch Grilled Cheese

Total Time: 1 hr 21 mins Preparation Time: 30 mins Cook Time: 51 mins

Ingredients

• Servings: 4
• 3 tablespoons butter, at room temperature and divided
• 1 medium red onion, thinly sliced
• 3/4 teaspoon cumin seed
• 6 ounces best quality medium-aged gouda cheese, coarsely grated
• 8 slices rye bread, with caraway seeds

Recipe

• 1 in a large nonstick skillet, melt 1 tablespoon butter over low heat.
• 2 add in the onions; cook very slowly, stirring occasionally, until the onions turn a dark golden color; about 30-40 minutes.
• 3 if the onions start to scorch, add about 1 tablespoon water.
• 4 remove the onions from the pan and set aside.
• 5 wipe skillet using a paper towel; do not wash skillet.
• 6 heat the same skillet over med-high heat.
• 7 add in the cumin seeds and toast just until they become fragrant, approx 3 minutes; watch carefully because they burn easily.
• 8 remove the seeds and let cool briefly.
• 9 do not wash the skillet.
• 10 when the seeds are cool, crush them using a mortar/pestle.
• 11 in a bowl, toss the crushed seeds with the cheese.
• 12 to make the sandwiches: butter one side of each bread slice.
• 13 place 4 slices on a work surface, buttered side down.
• 14 distribute the cheese evenly over the 4 slices, then do the same with the onions.
• 15 place the remaining 4 slices on top, buttered side up.
• 16 heat the same skillet over med-high heat for 2 minutes.
• 17 put the sandwiches in the skillet (do this in batches, if necessary), cover, and cook for 2 minutes or until the underside is golden brown and the cheese has begun to melt.
• 18 uncover and turn the sandwich using an spatula, pressing firmly to flatten the sandwich slightly.
• 19 cook for 1 minute or until underside is golden.
• 20 turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely; serve.