1 lbyellow onions (about two large onions, peeled and cut into thin strips)
3tablespoondry red wine
cinnamon (just a pinch!)
For the Grilled Cheese:
4 slicessourdough breadfresh, large slices
4 tablespoonunsalted butter,melted
⅛ teaspoondried thyme
⅛ teaspoondried rosemary
7-9 oz Georgia Gouda, shredded
Heat the olive oil over medium heat in a large pan or cast iron skillet. When it's hot, add the sliced onions. Cook and stir often with a wooden spoon until the onions start to soften, about 20 minutes.
Add the butter and cook for another 20 minutes, continuing to stir every 2-4 minutes. (Keep a close eye on your onions that they don't burn. Reduce heat if necessary.)
Add the salt, sugar, cinnamon, and ground black pepper and continue cooking for another 15 minutes.
Once you reach the 12 minute mark, add the chopped garlic to the pan.
Pour in the red wine to deglaze the pan. Using your wooden spoon, scrape the bottom and sides of the pan to get at any caramelized bits. Let cook for 2-3 minutes, or until the wine has mostly cooked off. Set the onions to aside while you start to make the grilled cheese.
Melt your butter in a microwave-safe dish with a pinch of rosemary and thyme. Once the butter is melted, brush it onto of side of each slice of bread.
Place two slices butter-side-down into the pan or cast iron skillet. Top both slices with the caramelized onions.
Then, add the shredded Georgia Gouda on top of the onions.
Close the sandwiches using the other slices of bread, butter side up. Place the skillet on medium heat, and cook for about 5-minutes, or until the bottom is golden and toasty.
Once you notice your Gouda is melting and the bread has been browned, take the sandwich off of heat and enjoy!