Grilled Raclette with Caramelized Onions and Dried Cherries
Serves: 2
  • ¼ cup dried cherries
  • 1 tablespoon brandy
  • 1½ tablespoons each: olive oil and melted butter (combined)
  • 1 large sweet onion, halved and sliced thin
  • 4 slices good quality white bread
  • 4 ounces Raclette cheese, grated (scant 2 cups)
  1. Heat cherries and brandy in a small saucepan until cherries absorb the brandy. Remove from heat and set aside.
  2. Meanwhile, heat half the butter mixture in a large skillet over medium-high heat. Add onions; sauté until golden brown, 6 to 8 minutes. Reduce heat to medium-low and continue to cook, stirring frequently, until caramel brown, 6 to 8 minutes longer. Turn into a bowl; set aside.
  3. Return skillet to medium-low heat. Spread a portion of the remaining butter mixture over one side of each of the bread slices; set aside. Evenly sprinkle the remaining 2 slices with half the cheese and a portion of onions and cherries. Sprinkle with remaining cheese and top each with remaining bread slice, buttered side up.
  4. Place sandwiches, buttered-side-down in warm pan. Spread remaining butter mixture on each bread top. Grill until golden brown on bottom side, 3 to 4 minutes. Turn sandwiches and continue to grill until golden brown on remaining side and cheese has melted, 3 to 4 minutes longer. Halve each sandwich and serve.
You can also use kirsh or Luxardo in place of the brandy. If you can’t find raclette cheese, substitute Gruyere or Swiss.
Recipe by Three Many Cooks at