1. Thinly slice the onion in long strips by cutting it in half (bulb to stem) and then slicing each

side.

2. Heat oil on medium high heat until shimmering.

3. Add the onions and stir to coat them in oil.

4. Cook for 15 minutes, stirring occasionally.

5. Reduce heat to low and add Kokada, salt, and a splash of water. Stir to coat the onions.

6. Cook for another 10 minutes, stirring every few minutes. Careful that the sugar doesn’t burn

but some browning is what you want here!

7. Add the balsamic and another splash of water to deglaze the pan. Remove the onions and

set aside.

8. Assemble the grilled cheese by smearing Kokada on one piece of bread and mustard on the

other.

9. Layer the cheese slices on the mustard side. Add the basil and caramelized onions. Place the

other piece of bread on top.

10. Heat butter or oil in a pan on medium/low.

11. Add the sandwich and cook on low for 5 minutes or until the bread is golden brown.

12. Add another pat of butter or oil before flipping the sandwich and cooking for another 5-10

minutes. Cover with a lid to help the cheese melt.

13. If the bread starts to brown before the cheese is melted you can put the sandwich in the

oven at 275 to finish melting the cheese.

14. Cut in half and enjoy!