Smoky Grilled Cheese from The Burlington Team

Posted on Posted in Burlington, Caledon, Liberty Village, Uncategorized, Vegetarian Mondays

The Burlington Team

Alexandra Bremner and Marcus Kormann have been a valued part of the appraisal team at Accurate (Peel) Appraisals Inc. for over 10 years combined. Both are currently Candidate Members with the Appraisal Institute of Canada and are very close to achieving their designations. In addition to the hard work they have put in towards achieving their appraiser designations, Alex and Marcus have also both recently become Sales Representatives with Heritage Caledon Realty Inc. Their combined knowledge on real estate markets throughout the GTA, attention to detail, adherence to professional standards and ethics, and passion for the industry have made them a huge asset to both companies. Keeping up their energy to maintain this pace of work requires simple, healthy meals, and there aren’t many recipes easier than grilled cheese. This week’s vegetarian dish is a Smoky Grilled Cheese with Ale Onions, perfect for busy professionals on the go.








Smoky Grilled Cheese with Ale Onions


  • ¼ cup unsalted butter, softened
  • 2 sweet onions, thinly sliced
  • 1 cup brown ale or porter beer
  • 2 tsp granulated sugar
  • pinch of pepper
  • 4 tsp Dijon mustard
  • 8 thick (½ inch/ 1 cm) slices sourdough bread (cut from 8 inch / 20 cm round loaf)
  • 170 g applewood smoked Cheddar cheese, sliced, or Gruyère cheese, sliced


  • In a cast iron or heavy skillet, melt 2 tbsp of the butter over medium-high heat; cook onions, stirring occasionally, until softened, about 5 minutes.
  • Add ale, sugar and pepper; cook, stirring occasionally, until no liquid remains and onions are golden brown, 20-25 minutes.
  • Meanwhile, spread mustard over 1 side of 4 of the bread slices; arrange cheese on top.
  • Divide onions over cheese. Cover with the remaining bread. Spread remaining butter over outside of sandwiches. Cook in large skillet over medium heat, turning once, until golden brown, about 6 minutes.

*Note: the beer evaporates during cooking, but its flavour permeates into the onions and brings out their natural sweetness. You could also use tortillas instead of bread and try making quesadillas!

Recipe Source: Canadian Living Magazine, Spring 2015: Quick & Easy Vegetarian

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