If tomato soup is involved, grilled cheese is like getting a royal flush. It’s even better somehow if you cut the grilled cheese from corner to corner to dip better.
Last time I tried to make grilled cheese I broke it. I think it was the ‘light’ butter spread I had. I threw it away after that. The outside of the bread stuck to the pan and what was left seemed wet. I’ve never screwed up grilled cheese before.
Quesadilla all the way. Less bread, so you can fill up on more cheese. Then dip it in some guacamole, sour cream and salsa. Yes please.
Dunno if it qualifies as a true grilled cheese but plenty of cheese, two fried eggs with broken but still almost runny yolks (from our own chickens, of course) and a couple slices of pastrami. Some stone ground mustard and mayo to taste. Personally I like it t on seeded whole wheat probably because it makes me think it’s at least marginally healthy.
@hchavers yessss. I wish my fridge had French onion soup in it, with a thick crust of cheese on top and a big chunk of crusty bread to go with it. Not exactly a grilled cheese or a quesadilla, but it’s what I want noooooow…
@hchavers@UncleVinny When I was (much) younger my grandparents worked at Rungis les Halles outside of Paris (early 70’s). This marketplace (slightly larger than the principality of Monaco) was where virtually all of the foodstuffs sold in Paris were wholesaled from. Work started around 2200 and went into the early morning. It was not uncommon to go have a bowl of French onion soup and a glass of wine for ‘breakfast’ before heading home to crash. Those were some of the best meals I have ever eaten…
@chienfou@hchavers@UncleVinny
Picked up a 10lb bag of onions and made two batches of French onion soup to freeze. Easy peasy. Especially low-sodium friendly.
Put a stick of butter or 4-6 tablespoons of cooking oil into a Dutch oven.
Thick slice 5lbs of yellow (or white) onions (not the sweet kind!) until the Dutch oven is full.
Cook on medium, no lid, stirring occasionally until they’re all softened and getting translucent.
Stir in 1tsp thyme (dried or fresh). Optional.
Put the pot into the oven at 350 and let to go for an hour.
Stir, put the lid on with a gap, and roast for another hour. Check on the onions every 20 min.
Take them out when they’re a nice tan/golden soft.
Add some Sherry, maybe 1/4 cup. Note “cooking” Sherry is salted. Use inexpensive drinking Sherry. Taste test.
Stir onions to wet and dissolve the fond on the sides of the Dutch oven.
Cook on medium, stirring occasionally to continue browning the onions to your liking.
Add 1-2 containers or cans of Beef broth to a consistency you like. Beef Broth is salted.
Let it come up to a simmer.
Serve. Holland rusk (Toasted English muffin or just plain toast) and Gruyere (Swiss is fine) optional.
After cooling, freeze portions in containers or freezer bags (squeeze the air out before sealing).
@chienfou@hchavers@mike808@UncleVinny Some of the best French onion soup I’ve had was in Windsor. They called it Canadian and served it with cheddar on top. So good. Every time I got stuck working in Romulus (near Detroit), I’d go there, joking to friends that driving over that bridge was like “going to another country”. That area has gotten much worse since I was there 18 years ago, but I’m certain that restaurant is still in Windsor
@Fuzzalini@hchavers@mike808@UncleVinny until the middle of your post I ‘automatically’ thought Windsor GB… We used to live on the border at Int’l Falls MN back in the day when you could just walk across the bridge without any hassle. Almost had a dual citizen in the family when my wife’s water broke while she was ‘over there’…
@chienfou@Fuzzalini@hchavers@mike808@UncleVinny used to make a variant based on the ingredients of a Reuben. Sub corned beef and sauerkraut for the onions, rye bread for crouton and Swiss cheese. Reuben soup!
Since my wife is always baking bread, and we don’t always have tortillas in the house, I have to pick grilled cheese. Usually with extra sharp cheddar.
My favorite grilled cheese is Jarlsberg cheese on slices of English muffin bread. Lots of butter and a sprinkle of garlic powder. Grill until cheese is melted and outside of bread is crispy. Yum!
Grilled cheese, but it’s gotta be the greasy kind from a restaurant with that thick bread and gooey melty cheese (or cheese product, whatever). Not something I’d make here at home on whole wheat bread and cheddar or Colby or what not. Man I miss restaurants. Waaah!
Why not both?
@SpyreFox Por que no los dos?
This is an unfairly difficult decision.
Quesadilla, because it gets crunchier.
Grilled cheese, but with quesadilla instead of bread. BOOM.
@awk a fence-sitter! I like your style, kid.
If tomato soup is involved, grilled cheese is like getting a royal flush. It’s even better somehow if you cut the grilled cheese from corner to corner to dip better.
@PlutoIsAPlanet Agreed, it depends upon what it is being served with.
essentially a quesadilla is a Mexican grilled cheese sandwich, so, yeah… either.
@chienfou and both are great in a George Foreman grill with lots of butter on each side… followed by a round of Lipitor for the house!
Garlic bread grilled cheese
Quesadilla. Manchego cheese.
Though a grilled cheese with smoked Gouda is pretty good.
We actually had grilled cheese and tomato soup for dinner tonight. Nothing fancy as soup was from a can (we don’t really do fancy anyway).
My answer though is a Taco Bell steak and cheese quesadilla. Haven’t had one of those in a while…
Last time I tried to make grilled cheese I broke it. I think it was the ‘light’ butter spread I had. I threw it away after that. The outside of the bread stuck to the pan and what was left seemed wet. I’ve never screwed up grilled cheese before.
Quesadilla all the way. Less bread, so you can fill up on more cheese. Then dip it in some guacamole, sour cream and salsa. Yes please.
Dunno if it qualifies as a true grilled cheese but plenty of cheese, two fried eggs with broken but still almost runny yolks (from our own chickens, of course) and a couple slices of pastrami. Some stone ground mustard and mayo to taste. Personally I like it t on seeded whole wheat probably because it makes me think it’s at least marginally healthy.
@tweezak My BIL refers to seeded WW bread as bread with sticks and twigs…
/giphy Heathen!
Man now I am hungry for a snack. Late night raid on the frig. Who’s with me?
@hchavers yessss. I wish my fridge had French onion soup in it, with a thick crust of cheese on top and a big chunk of crusty bread to go with it. Not exactly a grilled cheese or a quesadilla, but it’s what I want noooooow…
@hchavers @UncleVinny When I was (much) younger my grandparents worked at Rungis les Halles outside of Paris (early 70’s). This marketplace (slightly larger than the principality of Monaco) was where virtually all of the foodstuffs sold in Paris were wholesaled from. Work started around 2200 and went into the early morning. It was not uncommon to go have a bowl of French onion soup and a glass of wine for ‘breakfast’ before heading home to crash. Those were some of the best meals I have ever eaten…
@chienfou @hchavers @UncleVinny
Picked up a 10lb bag of onions and made two batches of French onion soup to freeze. Easy peasy. Especially low-sodium friendly.
Serve. Holland rusk (Toasted English muffin or just plain toast) and Gruyere (Swiss is fine) optional.
After cooling, freeze portions in containers or freezer bags (squeeze the air out before sealing).
@chienfou @hchavers @mike808 @UncleVinny Some of the best French onion soup I’ve had was in Windsor. They called it Canadian and served it with cheddar on top. So good. Every time I got stuck working in Romulus (near Detroit), I’d go there, joking to friends that driving over that bridge was like “going to another country”. That area has gotten much worse since I was there 18 years ago, but I’m certain that restaurant is still in Windsor
@Fuzzalini @hchavers @mike808 @UncleVinny until the middle of your post I ‘automatically’ thought Windsor GB… We used to live on the border at Int’l Falls MN back in the day when you could just walk across the bridge without any hassle. Almost had a dual citizen in the family when my wife’s water broke while she was ‘over there’…
@hchavers @UncleVinny dayummm that sounds good. I haven’t had French onion soup in so long.
@chienfou @Fuzzalini @hchavers @mike808 @UncleVinny used to make a variant based on the ingredients of a Reuben. Sub corned beef and sauerkraut for the onions, rye bread for crouton and Swiss cheese. Reuben soup!
@ybmuG I’m so very on board for that
Grilled cheese with Levi’s Everything Rye bread is tops.
Since my wife is always baking bread, and we don’t always have tortillas in the house, I have to pick grilled cheese. Usually with extra sharp cheddar.
@olperfesser Fresh baked bread is the best. I would ask to come over, but, you know
@hchavers @olperfesser
yeah to both, the extra sharp cheddar is the bomb, i prefer cabot supremely sharp myself.
add ham or bacon for something different
Umm, either? I love them both!
Quesadilla con maiz y jalapeno (see La Fonda Latina, if you’re in the 404)
ORRRR
Grilled cheese with cheddar and Swiss cheeses. Or really any two sharp meltable cheeses.
The grilchis is the superior soup companion, of course.
Where’s the “Yes” option? I choose “Yes”.
My favorite grilled cheese is Jarlsberg cheese on slices of English muffin bread. Lots of butter and a sprinkle of garlic powder. Grill until cheese is melted and outside of bread is crispy. Yum!
Grilled cheese, but it’s gotta be the greasy kind from a restaurant with that thick bread and gooey melty cheese (or cheese product, whatever). Not something I’d make here at home on whole wheat bread and cheddar or Colby or what not. Man I miss restaurants. Waaah!
I like my grilled cheese loaded.
Does Welsh rarebit count?