Grilled Cheese + Onion Marmalade

Today kicks off National Grilled Cheese Month. A whole month dedicated to the quintessential “comfort food”. Pair this with a bowl of soup and you really have the perfect meal.

Growing up, we spent the month of August at a tennis resort near La Jolla, California. For me, it was like going to camp each year. The same families came back year after year and our days were filled with lots of tennis, stealing golf carts, movie night, and lunch at the “club house”. As a young child, sitting in the club house with my friends, drinking my “Tab” with lemon and ordering my own lunch was a huge treat. I always ordered the same thing; grilled ham and swiss cheese on pumpernickel bread with a side of cabbage salad. It was grilled perfectly and all year long I would crave this sandwich. I did attempt to make it at home and although it was good, there was nothing better than eating it on the deck of the club house, looking down on center court – watching all the greats play.

Just the other day, I made a fresh batch of our favorite onion marmalade.  In our house, we like to add this to our omelets with a little feta, spinach, and olives, or on turkey dogs with spicy mustard, even a fresh roast beef sandwich with arugula and Gruyere, with a dab of this –  is a good combo.  Since it is the first day of National Grilled Cheese Month, I am honoring the day with a grilled Gruyere cheese sandwich on fresh sour dough bread, smothered in onion marmalade.  I could not be happier!

Onion Marmalade


Ingredients

5 mustard seeds
2/3 cup sucanat (or organic white cane sugar)
1 red onion, thinly sliced
1/4 cup red wine vinegar
2 Tbsp. coconut oil
1 large, brown onion, rough chopped
5 garlic cloves, minced
1/2 of an 8 oz. jar of marinated roasted red peppers
2 Tbsp. sherry vinegar
sea salt
fresh ground pepper
very small pinch of cayenne pepper

Instructions

• in a heavy duty sauce pan, saute the mustard seeds over high heat.  once they pop, take them out of the pan and set aside.
• in the same saucepan, combine 1/3 cup of sucanat and red wine vinegar and bring to a boil.  once sugar dissolves, add the red onion. bring back to a boil and cover.  let boil for 5 minutes or until softened.
• drain the onions in a colander and put the onions back in the pan along with the mustard seeds. add the 1/3 cup of reserved sucanat and the red wine vinegar and cook over low heat.  the liquid mixture will thicken. once thickened, set aside.
• in another skillet, heat the 2 tablespoons of coconut oil.  add the brown onion and saute until translucent and soft.
• add the minced garlic and the chopped, roasted red peppers(drained) and cook until soft.
• add the sherry vinegar, salt, pepper, and the cayenne. stir to combine.
• add the red onion mixture to this and stir.
• pour the entire contents into the work bowl of a food processor, fitted with a metal blade.  puree.
• store in a glass jar, with the lid off until it cools completely.  once cooled, can be stored in the refrigerator for 1 month.

The Urban Baker / SusanSalzman.com

Celebrate Grilled Cheese Month with one of these mouthwatering sandwiches:
Beer Bread Caramelized Onion Grilled Cheese Sandwich – Closet Cooking
White Truffle Grilled Cheese – Karma Cucina
Strawberry Grilled Cheese Sandwich – Furey and the Feast
Barbecue Bacon Grilled Cheese Sandwich – Recipe Rhapsody
Brie Croque Monsieur Sandwich – Framed

Showing 16 comments
  • Kim
    Reply

    What a great idea, grilled cheese month! I especialy like caramelized oignons in these, but your marmelade looks perfect. I gotta try this!

  • Reply

    This is such a fun recipe for grilled cheese. Love the onion marmalade idea. Sweet memories of tennis time too!

  • Amanda
    Reply

    You are so sophisticated!! And what great shots… even though I am not an onion fan, you have convinced me that I MUST try these! 🙂

  • Allison [Haute Box]
    Reply

    I forgot it was Grilled Cheese Month! I’ll have to try making this onion marmalade. I am glad there is no butter in it. What other type(s) of cheese do you think goes well with this?

  • Lucy Lean
    Reply

    Oh this has my name written all over it – Did you know my middle name is grilled cheese?!!!

  • Ani L. Arambula
    Reply

    I’ve made grilled cheese before. I’ve made onion marmalade before. But I have never thought to put the two together. Yum! Am definitely trying.

  • sophistimom
    Reply

    How fantastic. Onion marmalade.

  • The Lucky Wife
    Reply

    Had no idea it was grilled cheese month! Would love for you to link this in our Star Recipes Collection.

    Was also checking out your quinoa cakes…. I will definitely be trying those. Am always interested in new quinoa recipes to try, so thanks for the great resource of linked recipes included as well! 🙂

  • Leah
    Reply

    Delicious recipe!
    I had a question though – the 2nd step says to bring the sugar and wine to a boil, is this referring to the red wine vinegar or does it call for additional wine that was omitted from the ingredients list? Also, how much liquid should be used in this step versus the 3rd step? My red onion/red wine vinegar never thickened…
    Thanks again for the great recipe!

    • Susan
      Reply

      Hi Leah, Thanks for pointing that out to me. It is the red wine vinegar and I have corrected it on the blog. In regards to the liquid, if I recall, I did not use the liquid that I strained. I just added the additional red wine vinegar with the succanat. My got a bit thicker after I put in the fridge. Did you try that? Let me know. Maybe I will make another batch and get back to you on the specifics. Thanks again for calling out the mistake!

  • Susan
    Reply

    Thanks so much for including me in your onion marmalade post! Looks D-lish!

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