Zoe Torinesi grilled cheese sandwich with Emmentaler AOP and caramelised onions

Ingredients

Ingredients for 2 servings

2 tbsp rapeseed or sunflower oil
200 g onions, cut into thin strips
3 sprigs of thyme
¾ tsp salt
1 tsp butter
1 tbsp brown sugar
4 thin slices of bread of your choice
A little butter for the bread
80–120 g Emmentaler AOP, strong (e.g. aged for 12 months), thinly sliced
½ avocado, thinly sliced

Star of the dish

Emmentaler AOP Réserve/Surchoix

Preparation

Heat the oil in a frying pan, add the onions, thyme and salt, slowly sauté while stirring regularly. When the onions start to soften, add the butter and let it melt. Add the sugar and continue to sauté until the onions are completely soft. Season to taste and set aside.
Clean the frying pan with kitchen paper. Brush both sides of the bread with a little butter and fry briefly until one side is hot. Turn the hot side up and spread Emmentaler AOP on top. Place the lid on the pan and fry gently until the cheese is almost completely melted.
Sprinkle the onions on top of the Emmentaler AOP, top with the avocado slices, place the second slice of bread on top, gently press down and briefly fry on both sides.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Zoe Torinesi grilled cheese sandwich with Emmentaler AOP and caramelised onions

Ingredients for 2 servings

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