Calabrian Grilled Cheese with Lager Onions & Hot Honey

Original Recipe by Brigitte Carucci

Makes 1 large sandwich
Ingredients
• 1 medium yellow onion, thinly sliced
• 1 tablespoon butter
• Pinch of kosher salt
• Freshly cracked black pepper
• Splash of lager, about 2 tablespoons
• 2 thick slices Black Hawaiian Salt sourdough, or your favorite good-quality sourdough
• 3 1/2 ounces smoked paprika cheddar, or your favorite sharp or flavorful cheddar
• 1 tablespoon Hoboken Farms Butter & Calabrian Chili Marinara, plus more for dipping
• Hot honey, for drizzling
Directions
Melt the butter in a skillet over medium-low heat. Add the sliced onion, a pinch of salt and several cracks of
black pepper. Cook slowly, stirring occasionally, until the onions are soft, golden and caramelized, about
20-25 minutes.
Add a splash of lager and stir, scraping up the flavorful browned bits from the bottom of the pan. Continue
cooking until the liquid has evaporated and the onions are soft and jammy. Transfer the onions to a plate.
Do not wipe out the skillet.
Spread Hoboken Farms Butter & Calabrian Chili Marinara over the inside of one slice of sourdough. Layer
with the smoked paprika cheddar and a generous helping of the lager onions, reserving any extra onions for
another use. Drizzle with hot honey and top with the second slice of sourdough.
Return the sandwich directly to the same skillet used for the onions. Cook over medium-low heat, allowing
the bread to pick up the buttery, savory flavor left behind in the pan. Cook until the bottom is deeply golden
and crisp, then flip and continue cooking until the second side is golden and the cheese is completely
melted.
Slice in half, drizzle with a little more hot honey and serve immediately with warm Hoboken Farms Butter
& Calabrian Chili Marinara for dunking.
Cook's Note
I used Black Hawaiian Salt sourdough and smoked paprika cheddar, but this recipe is made for riffing. A favorite bakery sourdough and a good cheddar you love will work beautifully.