Tag Archives: grilled cheese

french onion soup grilled cheese

12 Apr

It’s week two and sandwich two of National Grilled Cheese month.  In fact, this is National Grilled Cheese day, April 12th.  Lactose intolerant?  Not today.  Not today my friend.  It’s melted cheese time!

Since the best part of a bowl of french onion soup is obviously the gruyere crust I thought I would make a grilled cheese that’s more crust and less soup.

Makes 2 servings (4 small sandwiches)

$4.85 per 2 servings

french onion soup grilled cheese


  • 1/2 a large spanish onion, halved & thinly sliced
  • 1 tbsp butter
  • 2 tsp sugar
  • 1 baguette
  • 100g gruyere cheese


To caramelize the onions, heat butter in a pan over medium heat.  Add thinly sliced onions and sautee until soft and translucent – 2 minutes.  Add sugar and continue to cook until the onions are a deep caramel colour – about 10 to 15 minutes.

Cut 8 thin diagonal slices from the baguette.  Lay sliced gruyere on one side of each piece of bread.  Toast until cheese is melted and bubbling.

Add caramelized onion and press the cheese sides together.

Serve with sauteed mushroom salad.

camembert grilled cheese + simple pear salad

4 Apr

There is a National Grilled Cheese month.  It is a real thing and guess when that month is.  It’s now!  April!

If you’re not reading this in April then you’re just going to have to wait.  Move along.  Find yourself something else to eat for lunch.  If it’s May, I’m sorry, you have a long year ahead of you.

In honour of this very special month I’m going to post a new grilled cheese recipe every week.  Maybe some other grilled cheese related items, I don’t know yet, stay tuned.

PS. Global Cheese in Kensington Market has140g wheels of camembert on sale right now, 2 for $5.

Enough chit chat, here’s this week’s grilled cheese:

Makes 2 servings

$4 per 2 servings

camembert grilled cheese + simple pear salad



  • 125g camembert (one small wheel)
  • 1 to 2 tomatoes, thinly sliced
  • 5 basil leaves, coarsely chopped
  • 1/2 avocado, thinly sliced
  • olive oil
  • 4 slices rye bread


  • 2 handfuls baby arugula
  • 1 bosc pear, thinly sliced
  • 1/2 tsp honey
  • pinch ground pepper
  • 1 tsp dijon mustard
  • 2 tsp cider vinegar
  • 4 tsp olive oil



Heat 2 tbsp olive oil in a pan over medium heat.  Pile the avocado, tomato, cheese and basil on the bread.

Fry the sandwich until golden on the bottom – about 2 minutes – and drizzle the remaining 2 tbsp olive oil over the top of the sandwich before flipping and frying another 2 minutes.


To make vinaigrette, whisk together honey, pepper, mustard, vinegar & oil.

Place pears on top of arugula and drizzle with salad dressing.

Serve alongside grilled cheese.