The Essentials Recipe

Heat a large wide skillet over medium heat. Add 3 tbs olive oil and 2 tbs butter until melted.

Add 6 cups thinly sliced yellow onions, 1 tsp sugar and 1 tsp salt. Stir to coat and spread in an even layer.

Cook, stirring every 4–6 minutes, lowering heat as needed to prevent burning. After 25–35 minutes onions will be deep golden and very soft. If pan dries, add 1–2 tbs water to deglaze.

Remove from heat and let cool. Use 2 cups for one grilled cheese variety; reserve remaining for sandwiches or reheating.

Preheat a large griddle or heavy skillet to medium-low (about 300–325°F / 150–160°C). Spread softened butter evenly on one side of each bread slice (24 slices total).

For even cooking, assemble 12 sandwiches: place 12 unbuttered sides up on a sheet tray and arrange fillings as below, then top with buttered slice, buttered side out.

Classic Cheddar (3 sandwiches)

On 3 bottom slices, spread 1 tbs dijon mustard each, top with 1/2 cup cheddar (approx. 6 slices or 1/2 cup shredded equivalent). Close and set aside.

Tomato & Mozzarella (3 sandwiches)

On 3 bottom slices, layer 1/3 cup shredded mozzarella, 3–4 thin tomato slices, sprinkle with 1/4 tsp garlic powder and pinch of salt and pepper, top with another 1/4 cup mozzarella, then close.

Gruyère & Caramelized Onion (3 sandwiches)

On 3 bottom slices, spread 1 tbs dijon mustard, add 1/3 cup grated Gruyère and 1/2 cup caramelized onions, top with another 1/3 cup Gruyère, then close.

American Double (3 sandwiches)

On 3 bottom slices place 2 American cheese slices and 1/2 cup shredded cheddar on top, close to create an extra gooey sandwich.

Place sandwiches on the preheated griddle. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is deep golden brown and cheese is melted. If bread browns before cheese melts, cover pan briefly (1–2 minutes) to trap heat and finish melting.

Transfer sandwiches to a sheet tray and let rest 1–2 minutes, then cut each on the diagonal and keep warm in a low oven (200°F / 95°C) if serving in batches.

In a large stockpot over medium heat, warm 3 tbs olive oil. Add 2 cups chopped onion and 2 cups diced carrot; cook 6–8 minutes until softened.

Add 6 minced garlic cloves and cook 30 seconds until fragrant. Stir in 1920 ml crushed tomatoes, 1500 ml vegetable broth, 2 tsp dried basil, 2 tsp sugar, 2 tsp salt and 1 tsp black pepper.

Bring to a simmer, then lower heat and simmer gently 20–25 minutes to meld flavors.

Use an immersion blender (or transfer in batches to a blender) and puree until smooth. Return to pot, stir in 2 cups heavy cream, heat through but do not boil. Taste and adjust seasoning.

Keep warm and garnish with fresh basil leaves if desired. Ladle into bowls for serving alongside grilled cheeses.

Toss 12 cups chopped romaine with 3 cups Caesar dressing until lightly coated.

Add 2 cups grated Parmesan and 6 cups croutons; toss gently so croutons keep texture. Portion into bowls and top with lemon wedge if using.

Chill 4 liters lemon iced tea and assorted canned sodas before service. Serve drinks cold with ice on request.

If serving desserts, arrange 24 brownie squares or mini fruit tarts on platters and keep at room temperature (or refrigerated for fruit tarts) until service.

Arrange 3 sandwiches of each variety per platter (12 total). Offer choice of tomato soup or Caesar salad per guest; provide drinks or desserts as selected.

Provide salt and pepper at the table. Reheat leftover grilled cheeses in a 350°F (175°C) oven for 5–7 minutes wrapped in foil to refresh.