Recipe: Grilled cheese sandwich with bacon and onions (plus, special tomato cream soup)

Many apologies, I really didn't plan for this to become a recipe blog so there are no "during" photos. So I will try to keep this recipe as concise as possible.

Recipe: Grilled cheese sandwich with bacon and onions (plus, special tomato cream soup)
-serves two-

Ingredients:
• 4 slices of bread
• LOTS of butter
• 4 slices of bacon
• A good amount of cheddar cheese
• 1/4 an onion, thinly sliced

Layer bread, cheddar cheese, and onions on two slices of the bread, and butter the other two slices. Fry bacon in the mean time. Once bacon is fried, lay them on top of the onions, layer on more cheddar cheese, and lay the two buttered slices of bread on top, butter-side out.

Preheat an oven or a toaster oven to 120 degrees celsius or 250 degrees fahrenheit.

At this point, you can choose to clean out the frying pan of bacon grease and re-oil it with butter or grapeseed oil or olive oil... OR you can do what we did and just drain of excess bacon grease and fry the sandwiches in the bacon grease. Which is sinfully glorious.

Lay the sandwiches into the hot pan (butter side down), and promptly begin to butter the top of the sandwiches. Let the sandwiches fry for about 1.5 - 2 minutes on one side before you flip, and once you flip, put a lid over the pan to let things steam a little. You can also do one sandwich at a time and put a bowl over it, much like how burger joints steam their patties on the grill.

Once the cheese starts oozing a little and both sides of the sandwich are golden brown, pop the sandwiches into the oven and let them sit in there to toast for a few minutes.

What I did at this point, was make tomato cream soup.

Bonus recipe: Special Tomato Cream Soup
-serves 2-

Ingredients:
• 1 can of tomato cream soup
• 2 cloves of garlic, finely minced
• 1/4 onions, thinly sliced
• 1 Tbsp. butter
• 1 tsp. dried thyme
• 1 tsp. pesto
• Milk
• Salt and pepper to taste

Heat up a frying pan, throw in butter, and then the sliced onions. Once the onions start to sweat a little, throw in the garlic. When both have browned a little, throw in the pesto and the dried thyme and let the flavors blend on low heat.

While that is going on, pop open the can of tomato cream soup into a little soup pot and let it simmer on low heat. Throw in a dash of milk and some pepper, stir, then leave it alone.

Once the onion, garlic, pesto, thyme mixture is fairly browned, dump that into the slowly bubbling pot of soup and stir it all in. Add salt and pepper to taste.

Serve into soup bowls and garnish with whatever you want - I chose bacon strips and goldfish.

Bon app!