3 tablespoons butter, at room temperature 1 medium red onion (about ½ pound), thinly sliced ¾ teaspoon cumin seeds 6 ounces Wisconsin gouda (or other gouda), coarsely grated 8 slices rye bread with caraway seeds (¼ inch thick) From Great Grilled Cheese, by Laura Werlin, published by Stewart, Tabori & Chang, a division of Harry […]
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