For the Newton applesauce:

• 8 to 10 Cortland apples, peeled and sliced
• 1⁄4 cup (60 ml) water or apple juice
• 3 tbsp (45 ml) Newton sauce

For the caramelized onions: 

• 6 large onions, thinly sliced
• 2 tbsp (30 ml) butter
• 1⁄3 cup (80 ml) vegetable or chicken broth
• 1 tbsp. (15 ml) sugar
• 1⁄2 tsp (2.5 ml) salt

For the grilled cheese :

• 8 slices white bread
• 8 large slices mild cheddar cheese
• Soft butter

For the apple butter

In a large saucepan, cook the apples with the water for 20 to 30 minutes over medium-high heat, stirring regularly. In a food processor, reduce the apples into a purée, then strain to remove as much water as possible. Return to the saucepan and cook over low heat for 30 to 45 minutes, until the apples have a buttery texture. Remove from heat, add Newton sauce and set aside.

For the caramelized onions

Melt butter in a large nonstick skillet. Add the onions and cook over high heat, stirring regularly to brown the onions. Continue cooking until all onions are cooked through and golden-brown. Add the stock and allow to evaporate by half before adding the sugar and salt. Allow to evaporate completely, then remove from heat and set aside.

For the grilled cheese

Heat a non-stick frying pan over medium heat. Butter both outer sides of your bread slices and add cheese and caramelized onions. Close sandwiches and cook on both sides, covered, to melt cheese and brown bread. Serve with spiced apple butter for dipping.