National Grilled Cheese Day

It's National Grilled Cheese Day and immediately I thought of this hunk and his killer grilled cheese and tomato soup recipe. You're welcome!

 

Grilled Cheese with Caramelized Onions

(Serves 4)

Caramelized Onions:

Slice 3 large onions and fry in a pan with 2 tbsp of Olive Oil for 20-25 minutes. Sprinkle with a dash of salt and pepper.

Grilled Cheese:

• 8 thick slices, loaf of bread
• Butter                      
• 2 cups of grated old cheddar cheese 
• Salt and pepper

Generously butter both sides of each bread slice. In between two bread slices, pile caramelized onions in between two layers of cheese. Heat a pan on medium low heat. Grill the sandwiches until the cheese has melted and the bread is golden brown, about 2-3 minutes on each side. Serve with Chuck's Creamy Tomato Soup below!

Creamy Tomato Soup

(Serves 4)

    You Will Need:               

• 1 medium onion, chopped
• 2 tbsp Olive Oil
• 2 cloves garlic, minced
• 12 large tomatoes, chopped
• 2 tablespoons brown sugar 
• 1/2 cup water 
• Parmesan rind (Optional)
• 4 sprigs of thyme
• 1/4 cup of 35% cream 
• 2 tablespoons butter 
• Salt and pepper                                  

1. Heat olive oil in a large saucepan over medium heat. Add onions and garlic and continue to cook for 5 minutes until translucent. Add tomatoes and sugar and continue to cook for 5 minutes. Add water, Parmesan rind and thyme. Cook for about 25 minutes.
2. Remove the Parmesan rind and the thyme. Purée the soup in a food processor or with a hand blender. Pour purée through a strainer over a pot. Stir in the cream and butter. Season with salt and pepper.

Garnish:

• Parmesan cheese, grated
• Chives, chopped