Move over pumpkin, brussels sprouts are this season’s flavor du jour. And this easy grilled cheese complete with caramelized onions and gouda is the easiest way to fall in love with fall all over again.
Like most kids, I hated brussels sprouts.
They spelled bad and they tasted worse.
Then, like boys, and naps, as an adult, my taste changed and brussels sprouts became one of my favorite things.
So when I found myself hungry for something different to eat one day at lunch, I did what we all have done…I stood in front of the fridge and stared at the contents waiting for them to whisper the best thing ever to make.
Something that said, Alton Brown would approve.
Something that said, “fall is in the air” and gave me the warm and fuzzies (instead of the heat that was actually trickling down my back from the Texas heat.)
And something that said, “sandwich.”
I find that sandwiches are the best thing ever and with the exception of liverwurst, there’s not a lot that isn’t good between two slices of bread.
Basking in the Frigidaire golden hue, the quick light bulb moment brought me to a brussels sprouts grilled cheese sandwich.
How could that be bad? Right?
But you know how it could be better? Caramelized onions…and GOUDA.
Unfortunately, I didn’t want an hour for the caramelized onions. Those babies make the world a better place, but not without a little blood, sweat and tears (literally.)
But you know what – in a pickle – caramelized onions CAN happen with a little sweet shortcut. BROWN SHUGA. (Yes, brown sugar.)
So two skillets out – one for onions, one for bread I went to it.
And in just about 15 minutes my new baby was born – the Brussels Sprouts Grilled Cheese with Caramelized Onions.
And in just about 20 minutes I was biting into it and it was THAT good.
A little crunch, a little sweetness, a little creamy gouda, and no meat.
However, I’m pretty sure if you wanted to throw in a little bacon, it might cause you to do a little dance.
So the next time you sit down to some brussels at dinner, I’d suggest you either hold back a cup or two for leftovers or do what I do and double the batch just so you can make this.
Take it from a gal named Autumn, you’ll be putting this in your recipe playlist.
And song list suggestion for this dining moment: Take it from Billboard on this one and let it ride the whole way through.
This is the best flavors of fall sandwiched together between two pieces of bread.
- 2 pieces bread (This is where crusty bread, especially gluten free does amazing!)
- 1 cup brussels sprouts, sliced (you can use leftovers)
- 1 onion, thinly sliced
- 3 tablespoons butter
- 1 tablespoon brown sugar
- 1 teaspoon water
- 1 slice gouda cheese (or 3!)
- To make caramelized onions, melt tablespoon butter to a medium high skillet and add onions.
- Stir them around to not stick and let them begin breaking down.
- Add sugar and continue stirring. After a few minutes, add water and turn down heat to medium to let the water and sugar liquify into sweet sauce. Set aside.
- To cook brussels sprouts, melt butter to a medium hot skillet. Next add the brussels and still to cook.
- Depending on how you like yours, I like a little crunch, so let them get golden brown but not get completely wilted (I like a mix.)
- Next in another skillet add bread that’s been buttered on all sides.
- Let it get golden and add brussels sprouts and then onions.
- Lastly, add cheese and cover with slice.
- Let both sides get nice and golden.
- Serve immediately!
- You can use other cheeses, but Gouda has a great flavor and melts perfectly with these ingredients.