Grilled cheese? Is that the right title? Toasted cheese, cheese on toast? Call it whatever you want. Don’t call it anything, even. But get it into your life. Because this is the best damn grilled cheese I’ve ever had.
Best. Grilled cheese. Ever.
This is no standard cheese on toast, amigos. Forget just grating your cheddar onto some bread and sticking it under the grill. This is, essentially, a very thick fondue poured onto toasted sourdough, on top of a layer of slowly caramelised, buttery onions.
So I guess that makes this the ultimate aprés ski treat? I’ve never been skiing, so I wouldn’t really know. As far as I’m concerned this is the ideal aprés anything treat.
Not to state the obvious here, but there are some things that just taste good. Some combos that never fail to please. Tomato and basil, chocolate and hazelnut, pizza and anything.
For me, this combination of flinty white wine, nutty emmantaler cheese, and a touch of mustard is definitely among the rank of the greats. It’s a flavour combination that just doesn’t quit.
And when the method of consumption includes making a super thick cheese sauce, slowly sauteeing onions, toasting up sourdough bread, and then grilling the three together, you end up with a product that is truly greater than the sum of it’s parts.
I really can’t express how much I love eating this. I would like to make each of you a piece of Alpine Grilled Cheese, and then travel around to each of your houses and eat a piece with you. It would be the funnest vacation ever. You in?
- 2 pieces sourdough bread
- 1 onion
- 2 tsp butter
- 1 tsp cornflour
- ⅓ cup white wine
- 1 tsp dijon mustard
- 100g emmantaler cheese
- Lightly toast the bread on both sides and turn on the grill to preheat.
- Slice the onion thinly and place in a pan with 1 tsp of the butter. Slowly sautee the onions until they are well caramelised and soft (about 15-20 minutes).
- To make the cheese sauce, place the remaining butter in a saucepan, with the cornflour and cook until the butter is melted.
- Add the wine slowly to the butter, whisking until smooth. Add the cheese all at once with the mustard, and melt slowly stirring constantly until smooth and melted.
- Place the toasted bread on a lined baking sheet, and spread the onions evenly on both slices. Divide the cheese sauce between the two pieces of toast, and then grill until warmed through, bubbling and brown. Serve hot!