Grilled cheese au brie et à la canneberge
2 portions | avec oignons caramélisés
Melty brie and jammy caramelized onions combine for an oh so tasty adult grilled cheese. Our secret ingredient that really takes this sandwich to the next level? A slather of tangy cranberry mayo for some added sweetness!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
125 g
Fromage brie
(Contient Lait)
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait)
2 cs
Tartinade de canneberges
28 g
Mayonnaise
(Contient Oeuf, Moutarde)
113 g
Oignon jaune
1 cs
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
0.06 cc
Sel*
0.06 cc
Poivre*
½ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce. Peel, halve, then cut onion into 1/4-inch slices.Heat a medium pot over medium heat. When hot, add 1 tbsp butter, then onions. Cook, stirring occasionally, until golden brown, 5-7 min. Reduce heat to medium-low, then add balsamic vinegar and 1/2 tsp sugar. Season with salt and pepper. Cook, stirring occasionally, until onions are dark golden-brown, 2-3 min. Remove the pot from heat.
Cut brie into 1/4-inch slices.Combine cranberry spread and mayo in a small bowl, then season with salt and pepper.Flatten each bun using a rolling pin or the palm of your hand.
Spread cranberry mayo over both buns. Stack brie on bottom buns, then sprinkle caramelized onions over top. Close with top buns. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl to melt. Add sandwiches, then press down firmly on each with a spatula. Place another large, heavy-bottomed pan on top of sandwiches and cook until golden brown and cheese has melted, 3-4 min per side.
Halve grilled cheese sandwiches.Transfer sandwiches to a plate.