Smoky Grilled Cheese With Ale Onions Smoky Grilled Cheese With Ale Onions

Photography: Ryan Brook | Food styling: David Grenier | Prop styling: Karen Kirk

Although beer evaporates during cooking, it permeates the onions to give a twist to this classic comfort food. Brown ale brings out the natural sweetness of the onions. Use tortillas instead of bread for a delicious take on quesadillas.

  • Prep time 35 minutes
  • Total time 40 minutes
  • Portion size 4 servings



In 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 to 25 minutes.

Meanwhile, spread mustard over 1 side of 4 of the bread slices; arrange cheese over top.

Divide onions over cheese. Sandwich with remaining bread. Spread remaining butter over outside of sandwiches. Cook in large skillet over medium heat, turning once, until golden brown, about 6 minutes.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 1222 mg
  • Sugars 11 g
  • Protein 25 g
  • Calories 747.0
  • Total fat 30 g
  • Potassium 427 mg
  • Cholesterol 75 mg
  • Saturated fat 17 g
  • Total carbohydrate 92 g


  • Iron 32.0
  • Folate 68.0
  • Calcium 42.0
  • Vitamin A 22.0
  • Vitamin C 12.0
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Lunch & Dinner

Smoky Grilled Cheese With Ale Onions