I've only got a few more days of freedom before school starts on Monday and I've been working A TON! It seems like I'm going non-stop even when I'm not at work! I had the day off yesterday, so i decided to take it easy.
Sometimes a little grilled cheese is all you need to keep it casual. And of course, we can't just have any normal grilled cheese! I was checking out BS' in the Kitchen and saw this Caramelized Onion & Mushroom Brie Grilled Cheese and totally had a craving for it right away! I always have onions on hand, and I happened to have mushrooms too. So I was practically set. While I love brie cheese (we make an awesome Brie Salad at work), my butt wasn't about to leave the house to get some - I was feeling particularly lazy. However, I did have some pepperjack leftover from some burgers we grilled and I figured why not?! So here's my little twist on that grilled cheese!
Adapted from BS' in the Kitchen's Recipe
1 tablespoon unsalted butter, plus a little extra for spreading on bread
1 onion, sliced thinly
1 garlic clove, minced
1/4 cup portobello mushrooms
1 sprig of thyme
salt and pepper, to taste
1/4 cup beef broth
1 tablespoon flour
1-2 slices of pepperjack cheese
2 slices of bread (I used normal white sandwich bread)
Melt 1 tablespoon of butter in a skillet under medium heat. Add onions and stir occasionally, until they are nice and caramelized. The thinner your onions, the faster this will be.
Once your onions are nicely browned and caramelized, add in your mushroom, garlic, and thyme. Season with salt and pepper, to taste.
Stir in flour until a slight paste forms and then start adding in your beef broth. Reduce until mixture is thickened and liquid is nearly evaporated.
Get a new skillet under medium heat. Butter one side of both pieces of bread. Sandwich the pepperjack and onion & mushroom mix in between the bread and place on skillet. I'm sure I don't have to explain how to make a grilled cheese =)
Cook until both sides are golden brown and cheese is melted.
And enjoy the cheesy, onion-y goodness!