DUTCH GRILLED CHEESE

Steps:

• In a large nonstick skillet, melt 1 tablespoon butter over low heat.
• Add in the onions; cook very slowly, stirring occasionally, until the onions turn a dark golden color; about 30-40 minutes.
• If the onions start to scorch, add about 1 tablespoon water.
• Remove the onions from the pan and set aside.
• Wipe skillet using a paper towel; do not wash skillet.
• Heat the same skillet over med-high heat.
• Add in the cumin seeds and toast just until they become fragrant, approx 3 minutes; watch carefully because they burn easily.
• Remove the seeds and let cool briefly.
• Do not wash the skillet.
• When the seeds are cool, crush them using a mortar/pestle.
• In a bowl, toss the crushed seeds with the cheese.
• To make the sandwiches: butter one side of each bread slice.
• Place 4 slices on a work surface, buttered side down.
• Distribute the cheese evenly over the 4 slices, then do the same with the onions.
• Place the remaining 4 slices on top, buttered side up.
• Heat the same skillet over med-high heat for 2 minutes.
• Put the sandwiches in the skillet (do this in batches, if necessary), cover, and cook for 2 minutes or until the underside is golden brown and the cheese has begun to melt.
• Uncover and turn the sandwich using an spatula, pressing firmly to flatten the sandwich slightly.
• Cook for 1 minute or until underside is golden.
• Turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely; serve.