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Caramelized Onion Grilled Cheese

with Beet & Spiced Walnut Salad

Cooking time

40 minutes

Servings

2 / 4

Calories

663 /serving

Everyone knows, grilled cheese are the absolute top! This comforting sandwich, usually reserved for home cooking, made its way into the world of gastronomy in the past decade and now it’s our chance to delight you with our favourite version of this iconic dish. Old cheddar and caramelized onions melt together for a generous, golden sandwich exploding with flavour. A crunchy beet and spicy walnut salad brings the perfect touch of freshness to your plate. Prepare for your senses to be dazzled!

We will send you:

  • 2 Garlic cloves
  • 500g Pre-cooked beets
  • 15ml Balsamic vinegar
  • 25g Walnuts
  • 15ml Maple syrup
  • 3g Madras curry
  • 1 Vidalia onion
  • 100g Aged white cheddar
  • 4 Slices of bread

You will need:

Large pan
Olive oil
1(2) tbsp Butter
Salt & pepper
Total Fat
38 g
Saturated Fat
15 g
Sodium
1025 mg
Total Carb
63 g
Sugars
19 g
Protein
24 g
Fibre
5 g
Preparation
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Mise en place
Mince the garlic. Cut the beets into wedges. Peel, halve and thinly slice the onion.
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Toast the nuts
Heat a large dry pan on medium-high. Add the walnuts and toast, 1 to 2 minutes, until the nuts are fragrant and lightly golden. Transfer the toasted walnuts to a bowl and combine with the maple syrup and spice blend. Reserve the pan.
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Caramelized the onion
In the reserved pan, heat a drizzle of olive oil on medium-high. Add the onions. Cook, stirring occasionally, 10 to 12 minutes, until lightly browned. Reduce the heat to medium, add 1 tbsp of water (double for 4 portions) and the garlic. Cook, stirring frequently, 2 to 4 minutes, until the onion is very tender. Stir in an additional 1 tbsp of water (double for 4 portions), scraping up any browned bits from the bottom of the pan; season with S&P to taste. Transfer to a bowl and set aside in a warm spot. Wipe out the pan.
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Prepare the salad
While the onions cook, in a bowl, combine the beets, vinegar and a drizzle of olive oil; season with S&P to taste and toss to thoroughly combine.
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Assemble & grill the sandwiches
In the reserved pan, heat 1 tbsp of butter until melted (double for 4 portions). Divide the caramelized onion and cheese between the slices of bread to make sandwiches. Add the sandwiches to the pan and cook, 3 to 4 minutes per side, until golden brown and the cheese has melted. Transfer to a dry cutting board.
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Plate your dish
Cut the grilled cheese sandwiches on an angle. Divide the grilled cheese and beet salad between your plates. Top the beet salad with the spiced nuts. Bon appétit!