Ingredients:
For the Newton apple butter:
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8 to 10 Cortland apples, peeled and sliced
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1/4 cup (60 ml) water or apple juice
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3 tbsp (45 ml) Newton sauce
For the caramelized onions:
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6 large onions, thinly sliced
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2 tbsp (30 ml) butter
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1/3 cup (80 ml) vegetable or chicken broth
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1 tbsp (15 ml) sugar
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1/2 tsp (2.5 ml) salt
For the grilled cheese:
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8 slices white bread
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8 large slices mild cheddar cheese
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Softened butter
Preparation Steps:
For the apple butter:
In a large pot, cook the apples with the water over medium-high heat for 20–30 minutes, stirring regularly. Blend the apples, then strain to remove excess liquid. Return to the pot and cook over low heat for 30–45 minutes until the apples reach a butter-like consistency. Remove from heat, stir in the Newton sauce, and set aside.
For the caramelized onions:
In a large nonstick skillet, melt the butter. Add the onions and cook over high heat, stirring regularly, until browned. Continue cooking until all onions are golden and fully cooked. Add the broth and let it reduce by half, then add the sugar and salt. Allow the liquid to evaporate completely, remove from heat, and set aside.
For the grilled cheese:
Heat a nonstick skillet over medium heat. Butter both outer sides of the bread slices, then layer with cheese and caramelized onions. Close the sandwiches and cook on both sides, covered, until the cheese melts and the bread is golden. Serve with the spiced apple butter for dipping.