Mmmmm these sandwiches were sooo gooood. Not healthy by any means, but a decadent twist on a grilled cheese. Of course, I love anything with caramelized onions in it, but the thyme, black pepper, and ‘beef’ broth really made these.
2 large Yellow onions
3 Tbs Earth Balance, plus some for buttering the bread
1 Tbs Olive oil
1 tsp Salt
1 tsp Thyme
1/2 tsp Black pepper
1 tsp Sugar or agave
1/3 C Vegan beef broth (I used Not-Beef cubes)
1/2 C Daiya mozzarella
4-8 slices Bread (depending on how much cheese and onion mixture you put in each sandwich)
Peel the onions and cut them in half. Slice them into 1/4-inch thick semi-circles and set them aside.
Place a medium, heavy bottom sauce pan over medium heat. Add the Earth Balance and olive oil and stir until Earth Balance is melted. Add the sliced onions all at once. Stir to coat the onions in the oil. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, thyme, and pepper and stir.
Place a lid on the pan and allow the onions to cook, stirring about every 5 minutes, for 25 minutes. Lower the heat if the onions are browning too quickly–patience is the key here! This should take 25 minutes at least! The onions will begin to brown, break down, and resemble an onion jam.
When onions are entirely browned and completely soft, add the ‘beef’ broth to the pan. Using a wooden spoon, scrape any burned bits off of the bottom and stir the onions until the liquid evaporates and the mixture sticks together. Remove from heat while you assemble the sandwiches.
You have two options for assembling these sandwiches: the healthy-ish way, and the completely unhealthy way.
Take your bread and place it under the broiler (a toaster oven would work well here) until just browned. Place the toasted side down, and spread some Daiya on the other side. Place bread back under the broiler with the Daiya side up until the Daiya is melted and the bread is completely toasted. Remove from the oven and spoon some of the warm onion mixture on the bread.
Completely unhealthy way:
Butter one side of each slice of bread. On the unbuttered, side sprinkle some Daiya and top with the warm onion mixture, followed by more Daiya and the final piece of sandwich bread. Cook sandwiches over medium heat in a saute pan. Flip and cook until golden on the outside and melty on the inside.
Recipe thanks to:
Joy the Baker