Dutch Grilled Cheese

READY IN: 1hr 21mins


  • 3
    tablespoons butter, at room temperature and divided
  • 1
    medium red onion, thinly sliced
  • 34
    teaspoon cumin seed
  • 6
    ounces best quality medium-aged gouda cheese, coarsely grated
  • 8
    slices rye bread, with caraway seeds


  • In a large nonstick skillet, melt 1 tablespoon butter over low heat.
  • Add in the onions; cook very slowly, stirring occasionally, until the onions turn a dark golden color; about 30-40 minutes.
  • If the onions start to scorch, add about 1 tablespoon water.
  • Remove the onions from the pan and set aside.
  • Wipe skillet using a paper towel; do not wash skillet.
  • Heat the same skillet over med-high heat.
  • Add in the cumin seeds and toast just until they become fragrant, approx 3 minutes; watch carefully because they burn easily.
  • Remove the seeds and let cool briefly.
  • Do not wash the skillet.
  • When the seeds are cool, crush them using a mortar/pestle.
  • In a bowl, toss the crushed seeds with the cheese.
  • To make the sandwiches: butter one side of each bread slice.
  • Place 4 slices on a work surface, buttered side down.
  • Distribute the cheese evenly over the 4 slices, then do the same with the onions.
  • Place the remaining 4 slices on top, buttered side up.
  • Heat the same skillet over med-high heat for 2 minutes.
  • Put the sandwiches in the skillet (do this in batches, if necessary), cover, and cook for 2 minutes or until the underside is golden brown and the cheese has begun to melt.
  • Uncover and turn the sandwich using an spatula, pressing firmly to flatten the sandwich slightly.
  • Cook for 1 minute or until underside is golden.
  • Turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely; serve.