- Heat a medium size skillet over medium low heat. Add the olive oil, and all of the sliced onions. Sauté the onions over low heat until they begin to slowly soften, get caramelized and turn brown, stirring occasionally.
- Add the dry white wine to the pan, and continue to cook until most of the liquid has evaporated. Add the kosher salt and continue to cook until the onions are deeply golden brown. Set aside the onions, and scrape out the pan, but return the pan to the stove.
- Prepare the sandwiches: spread the softened Kerrygold Salted Butter on one side of each of the pieces of bread.
- Spoon half of the onions on one piece of bread (with the buttered side down on the outside of the sandwich). Then add 1/2 cup of the grated Kerrygold Dubliner, and 1/2 cup of the grated Kerrygold Aged Cheddar on top of the onions. Top with a second piece of bread, buttered side up.
- Add another tablespoon of Kerrygold Salted Butter to the pan, and turn the heat down to low. Place the sandwich in the pan, and cover the pan with a lid for 2-3 minutes until the cheese begins to melt and the bread is golden brown.
- Carefully flip the sandwich, and add the lid for another 1-2 minutes, until the cheese is very melty and gooey. Cut the sandwich in half with a sharp chefsknife, and sprinkle with chopped scallions. Enjoy immediately!
- Repeat the process with the second sandwich. If you have a frying pan that’s large enough, cook both sandwiches together at the same time.
Recipe by Lion’s Bread