Red Robin Supper Club is this great series of pop-up restraunts that Brisbane chef Rory Doyle (who now runs Red Robin Supper Truck at South Side Tea Room) used to do a couple of times a year in Brisbane. I've had his version of this salty-sweet cheese course sandwich twice, and it's goddamn spectacular. This is me trying to do it myself - I didn't quite get the rich stickiness in the onions that he did, but I reckon it still turned out okay.
Quantity: As a snack or starter you want about half a sandwich per person, and as a meal with vege sides more like 1 sandwich per person - this recipe serves 12 people as a starter.
- Swiss cheese (you could go a cheaper cheddar or tasty too if you want a stronger salty sweet vibe) - 2 slices per sandwich (I had 18)
- 6 Large white onions (one per sandwich)
- 2 cups Red wine vinegar
- 1/2 cup Balsamic vinegar - half a cup (use more balsamic to red wine ratio for a stronger flavour)
- 2 cups brown sugar
- Half a bunch of thyme leaves, pulled off the stalks
- 200gms of butter
- 1 loaf fruit toast (as cheap or fancy as you want)
- Salt and pepper to season
Peel and slice the onions thinly so they're round slices. Break up the individual rings into a large frypan and lightly cover with olive oil
Cook the onions, stirring often, until they're soft - try not to let them get too charred. Add the vinegars, sugar and thyme, and turn the heat down.
Cook for 1-2 hours, stirring occasionally, until all the liquid is gone and the onions are soft and sticky. If it's taking a long time for the liquid to reduce you can turn the heat up a bit, but be careful they're not burning on the bottom. Season to taste with salt and pepper.
When it comes time to make the sandwiches, put one slice of cheese on a piece of fruit bread, put about 2 tablespoons of onion jam on top, then another layer of cheese, then the other layer of bread.
Melt the butter in a large fry pan, and fry your sandwiches, flipping over when they start to get brown. You may have to do a few batches, but each sandwich shouldn't take that long. Serve hot and cheesy straight away.