French Onion Grilled Cheese with Creamy Tomato Soup

Active Time: 35 min

Total Time: 40

Ingredients

Caramelized Balsamic Onions

Yields: 2 cups

2 tbsp Zeal Creamery Unsalted Butter

1 tbsp olive oil

2 yellow onions, thinly slices

1⁄2 tsp kosher salt

1 tbsp balsamic glaze

Tomato Soup

Yield: 1 quart

1 tbsp olive oil

2 cloves garlic

1 28-ounce can whole peeled tomatoes

1 cup Zeal Creamery Whole Milk

1 tsp salt

2 tbsp heavy cream, for drizzling

French Onion Grilled Cheese

Yield: Serves 2

4 tbsp unsalted Zeal Creamery butter

4 slices sourdough bread, about a 1⁄2” thick

1 cup Zeal Creamery Cheddar Cheese, grated on the wide size of a box grater

1⁄4 cup balsamic caramelized onions

Directions

1. In a large non-stick skillet, Heat the olive oil and butter over medium high heat. Add the

onions and salt, saute on high for about 5 minutes. Reduce the heat to medium, tossing

and adding a bit of water occasionally for another 15-20 minutes, until soft and

caramelized. Stir in balsamic glaze and remove from heat.

2. In a stock pot, heat olive oil on medium heat and saute garlic until softened and

translucent, about 1 minute. Add the canned tomatoes and a 1⁄2 cup of water, simmer

covered for about 10 minutes, until whole tomatoes begin to soften.

3. Add the milk and simmer for 10 minutes more.

4. Use an immersion blender to blend until smooth but some chunks still remain. Blend

until smooth, if desired. Alternatively transfer the soup to a blender and then back to the

same pot.

5. Heat a non-stick skillet on medium low and melt the butter. Place two slices of the

sourdough bread in the hot butter. Line each slice with a 1⁄2 cup of grated cheddar and

top each with 2 tablespoons of caramelized onion. Place another slice of sourdough bread

over each. Crisp each side of the sandwich for about 4-5 minutes, until golden brown and

the cheese is melted.