In honor of national grilled cheese month, Udi’s Gluten Free Foods tasked me with creating a unique grilled cheese sandwich.
The grilled cheese sandwiches begin with Udi’s Gluten-free White Sandwich bread and have a generous amount of bloomin’ onion strings and dipping sauce in between gooey slices of Horizon Organic American Cheese.
American cheese is my first choice for grilled cheese and cheeseburgers. I love the way it melts.
I started by making copycat bloomin’ onions that I baked instead of fried. I never had a bloomin’ onion before so I can’t compare the baked version against the fried but I’m certain the fried ones trump all. . . if you’re looking for less fat than the norm these will satisfy. (I included instructions for both baking and frying as well as a link to instructions for slicing the onions.)
The dipping sauce is completely addicting and irresistible. Made with mayonnaise, sour cream, ketchup, and seasonings, we almost obliterated the onion strings without leaving enough for the grilled cheese. Oops.
Fried bloomin’ onions may trump baked bloomin’ onions but a bloomin’ onion grilled cheese?
- Heat a skillet over medium-low heat.
- Place a slice of bread down on a cutting board or plate, top with one slice cheese then enough onion strings to cover the entire bread. Drizzle generously with sauce, place another layer of onion strings from edge to edge then a slice of cheese then another piece of bread.
- Butter the top slice generously from edge to edge. Add a small pat of butter to the pan and spread it around until it's melted. Place the sandwich butter side down in the skillet then butter the top slice.
- When bottom is golden brown carefully flip and cook the other side. If it begins to brown too much and the cheese hasn't melted turn heat down to low or off and put a lid on it for a minute or two.
- Serve with additional sauce on the side for dipping.
Disclosure: This is a sponsored post. I received samples and coupons for product. All opinions are my own.
- ⅓ cup light or regular mayonnaise
- ⅓ cup light or regular sour cream
- 2 tablespoons ketchup
- 1 teaspoon worcestershire sauce (skip this for gluten-free version)
- 1 tablespoon drained horseradish (optional)
- 1 teaspoon smoked paprika
- pinch of cayenne pepper
- coarse salt and freshly ground black pepper
- 2-3 medium/large sweet onions like Vidalia (about 1 pound)
- 2½ cups gluten-free or regular all-purpose flour
- 1 teaspoon cayenne pepper (optional)
- 2 tablespoons paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- freshly ground black pepper
- 2 large eggs
- 1 cup whole milk
- coarse salt
- 1 gallon vegetable or canola oil
- For baking:
- olive oil or canola non-stick baking spray
- Combine all of the dip ingredients in a bowl, cover and refrigerate.
- Slice the onion: visual instructions here.
- Whisk the flour, cayenne, paprika, thyme, oregano, cumin and ¼ teaspoon black pepper in a bowl.
- In a small deep bowl, whisk the eggs, milk and 1 cup water.
- Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour.
- Using a slotted spoon, fully submerge the onion in the egg mixture, remove and let the excess egg drip off, then repeat the flouring process. Repeat for all onions. Refrigerate them while you heat the oil or preheat oven to 400 degrees F.
- Grease or line a large baking sheet with parchment and place the onions cut side up, spray them all over with the baking spray. Bake about 25-30 minutes until lightly golden and tender. Season with salt and serve with the dipping sauce.
- Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 360 degrees F. Carefully lower the onion into the oil, cut-side down with a wire skimmer or large slotted spoon. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes. Drain on a plate lined with paper towels. Repeat. Season the onions with salt and serve with the dipping sauce.
©Copyright Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
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