Ultimate Grilled Cheese with Cape Ruby OnionsCourse: Lunch, dinner
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This is a wonderful potato salad that is fresh and tangy, a great alternative to the traditional mayo potato salad that we all know so well. The Pilgrim Chenin Blanc is a perfect pairing with this fresh summer salad perfect for picnics and summer entertainment. The tartness of the salad cuts through the rich and smoothness of the Chenin Blanc and compliments each other beautifully.
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30 ml olive oil
3 onions, finely sliced (I use a food Processor to get them this thin)
¼ cup sugar
2 teaspoons fresh thyme leaves
Salt and pepper
½ cup De Krans Cape Ruby
½ cup mozzarella
½ cup matured cheddar
Butter to butter the bread on both sides
- To make the caramelized onion
- Fry the onions in the olive oil until soft and tender add the thyme, salt and pepper, Cape ruby and sugar. Simmer for 35 minutes until caramelized.
- Butter the sliced ciabatta on one side. Turn the slice over with the buttered side on the outside. Place a tablespoon of onions or even more don’t be skimpy here. Add the cheese. Place another piece of ciabatta on top of the cheese with the butter side on the outside. Put the bread onto a hot griddle and grill until golden brown on both sides.
- Enjoy with a glass of De Krans Cape Ruby