The only thing better than bacon in a grilled cheese is bacon and caramelized onions in a grilled cheese. But have you ever tried to make caramelized onions? It takes approximately ten thousand years longer than the recipe says. And then you burn it.
Good news: Three Little Fig's delicious French Onion Confit has you covered. Why spend time slaving over the stove when you can just unscrew the jar and quickly transform a sandwich from drab to fab in two seconds flat?
Time to pig out!
Bacon + French Onion Confit Grilled Cheese
8 oz. Swiss cheese
4 tbsps. softened butter
3 tbsps. Three Little Fig's French Onion Confit
4 pieces cooked bacon
2 slices of white bread
- Grate cheese.
- Warm a large nonstick skillet over medium heat.
- Butter 2 slices of bread on both sides. On one side of one piece spread a thick layer of onion confit.
- Place both slices of bread in the skillet. On the piece without the spread, layer grated cheese and a handful of bacon pieces. Then sprinkle cheese to cover the surface of the other slice.
- Turn heat way down and cook low and slow in the pan until the cheese starts to melt and the underside of the bread turns a light golden-brown (about 5 minutes). To help speed up the process, you can cover the sandwich with a plate, pan or bowl.
- Flip the second slice cheese-side-down on top of the one with the cheese and tomatoes. Carefully flip the sandwich with a spatula and cook until the cheese is completely melted and both sides are a full golden-brown (about another 5 minutes).
Total time: 15 minutes
To bacon-grilled-cheese-infinity, and beyond.