I'm sorry. I meant to make these incredible gruyere and mushroom stuffed croissants but it turned into a disaster. I had to remake the croissant dough and there was butter every where and when I finally got those darned things in the oven, they were no longer croissants. The flavor turned out well, but I would feel terrible posting a recipe that was so tricky to make. I'll have to go back and rework it. For the time being, I'm planning on posting a different recipe - a golden grilled cheese made, of course, with gruyere.
I've found when people use non-American cheese in grilled cheese, they tend to call it "Grown-Up Grilled Cheese". Well, I'm not an adult and I don't plan on becoming one any time soon. So there you have it.
With all the siblings home, there's a perpetual influx of cooking and baking happening. My older sister bakes almost daily, my brother made pulled pork last night, I made croissants, my dad received a dozen quality whoopie pies from work early in the week (I seriously mean quality - they come in flavors and each one is TWO servings- sadly, I'm the only one eating them....). I'd say we have too much food, but honestly, in my family, it seems like just the right amount.
1/2 small onion, chopped
Gruyere (or other "adult" cheese)
2 slices of bread
1 clove garlic, crushed
thinly sliced tomato (optional)
spinach (optional)
mayonnaise
mustard
Such a simple thing - the grilled cheese. Butter frying pan. Caramelize onions (cooking them on low heat until lightly brown).
The day they can capture smell through the interwebs....
Butter one side of one piece of toast. Place butter side down in frying pan. Layer with cheese.
Layer with the caramelized onions.
Layer of spinach.
Butter one side of the second piece of bread, put mayonnaise and mustard on the other side. Place on sandwich with butter facing up to you. Flip sandwich and cook until golden brown and cheese is melted.
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