For our second grilled cheese of the year, we chose French Onion Grilled cheese, first caramelizing the Vidalia onions, then deglazing the pan with a splash of sherry vinegar, and mixing the onions with grated Gruyere. Then we spread the back side of the bread with mayonnaise, and grilled. So easy! So delicious! I’m grateful for this different take on grilled cheese, and for cooking with Amy.
The sandwich really couldn’t have been better, even with the addition of bacon, which didn’t occur to me. Everything’s better with bacon. I’ve been laughing since morning, when I opened a Valentine that got lost in the shuffle last weekend, to see a poem written just for me. I’m grateful for laughter!