It’s the middle of April. There are eighteen inches of snow outside our cabin in the Rocky Mountains. It’s stay-in-place quarantine time so there is nowhere to go anyway.
We watched a coyote run by in the early morning hours yesterday, on the hunt for something to fill his stomach, followed by four more.
Today, a family of deer bedded down among the pine trees on the southern hillside. What we actually saw was heads and ears, their bodies completely blanketed in white powder like a downy duvet.
The pine needles are so heavily laden that they create avalanches when they unburden themselves from the top, cascading down through lower branches in bulky snow burst plops.
All of this is pretty to look upon, but we must occasionally venture from the fireplace to don boots and hats and gloves and shovel out the drive, now a pileup growing foot by foot instead of inch by inch. Back inside, we shake off the snow and head to the kitchen. It’s time to refuel with something hot, hearty, and with ingredients almost always on hand.
Our quarantine comfort food go-to is an improved reboot of a childhood staple–grilled cheese sandwiches. But this is not some processed-cheese-slices-between-layers-of-white-bread kind of sandwich. I’m talking Grilled Cheese. With caramelized onions, bacon, and fresh spinach on hearty rye or sourdough bread.
It’s a simple how-to with satisfying returns.
GRILLED CHEESE WITH CARAMELIZED ONIONS [and More]
- 1 whole large onion, halved and sliced thinly
- Good Butter, European if possible
- Grated mix of cheeses such as Gruyere, cheddar, or whatever is on hand
- Thick sliced bacon, if desired
- Fresh baby spinach
- 4 slices hearty bread such as rye or good sourdough
- Fry bacon slices [if using], set aside, and drain grease from pan.
- Add some butter to heavy skillet [cast iron!] and slowly sauté sliced onions over med-lo heat. Onions will brown slowly. Stir occasionally. It can take 20 minutes, so be patient. The crucial step is to caramelize those onions!
- Place grated cheese in bowl.
- Add the browned onions and mix together thoroughly.
- Pile onion/cheese mix onto each slice of bread.
- Top with bacon [optional] and spinach [if you have it].
- Press sandwich halves together.
- In cast iron skillet, place sandwich into melted butter and heat to grill bread on both sides. It’s helpful to press down with heavy spatula to squish insides together. Turn over carefully.
- When bread is toast-y and cheese is melt-y, serve at once.
Enjoy with a Mediterranean salad of chopped tomato, cucumber, red onion or scallion, black olives, and feta or goat cheese. Glass of wine–always nice.
Afterward, poke the fire, add some wood, lay down on sofa with a book or for a shelter-in-place power nap.
Quarantine comfort eating is complete.
To understand why cast iron cookware rules in our home, check out this story: care-about-cast-iron