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Grilled Onion And Brie Sandwiches

sandwiches, cheese

2 Vidalia; or
1 Spanish onion
2 tablespoons butter
1 tablespoon vegetable oil
1/4 teaspoon (each) salt and pepper
1 clove garlic; minced
2 tablespoons granulated sugar
1/4 cup sherry
1 teaspoon Worcestershire sauce
1 large soft flat bread; about 1 pound
6 ounces Brie; rind on; sliced

Preheat barbecue to medium low or turn on oven broiler. Cut onions into quarters and peel; slice thinly and set aside. Heat 1 tablespoon butter and oil in a large skillet over medium. Add onions, salt and pepper. Cook, stirring often, 10 minutes or until translucent. Increase heat to medium high and cook, continuing to stir, 4 minutes or until onions are just beginning to brown. Stir in garlic and sprinkle in sugar. Continue to cook, stirring, about 5 to 10 minutes, until very brown but not scorched. Add sherry and Worcestershire; cook, scraping up any bits that stick to bottom, about 1 minute. Reserve. Cut bread in half crosswise; arrange half the cheese slices on 1 piece of bread. Spread onion mixture over brie. Top with remaining cheese and other bread half. Melt remaining butter and brush lightly over top of bread. Place sandwich butter side down on barbecue grill or butter side up on a baking sheet under oven broiler. Cook 2 to 4 minutes or until golden. Butter uncooked side of bread. Using 2 pairs of tongs, carefully turn sandwich over; grill 2 to 4 more minutes or until cheese is melted and gooey. Remove to cutting board; stake with sandwich picks and slice into 4 pieces using a serrated knife.

Contributor: Dana McCauley - President's Choice Magazine, Jul/Aug, 9

Yield: 4 servings

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