JackedUpGrilled Cheese
Caramelize the onions low and slow with the bacon fat — don’t rush them.
About an hour and a half if you’re slow · About 45 minutes if you push
Method
chefjasonmckinney.com/recipes/jackedupgrilled-cheese
- 1
Julienne yellow onion, dice bacon, slice garlic, slice tomato, slice bread
- 2
Pick and chop about 1 tablespoon of thyme leaves
- 3
Add oil to smaller saute pan and start to caramelize the bacon. Once it starts getting crispy and the fat has started to render, add the onions, cooking low and slow. Season with truffle salt.
- 4
Once they are nearly caramelized, add garlic and soften, do not crisp. Add the fresh thyme. Then add the spices and cook until fragrant.
- 5
Deglaze with high proof alcohol of choice, flambe-ing OFF heat, and take to au sec
- 6
Add honey and sherry vinegar and cook down until jammy, season with salt to taste.
- 7
In a large saute pan, melt two tablespoons of butter and toast 2 slices of bread until GBD on one side
- 8
Remove the bread from pan and start assembling your grilled cheese on the toasty sides! Onion marm, jack and brie cheeses, and tomato slices
- 9
Return to pan with 2 tbs butter and toast the outer sides of the sandwich until GBD and the cheese is melty. Boom!
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