Caramelized Onion, Mushroom, and Swiss Melt Recipes

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We’re on day #4 of blizzard 2016 dig out. There are still so many residential roads that still haven’t been touched. The schools are still closed around here and the federal government is still telling employees to stay home and telework. This is so crazy! There is SO much snow that they really just have nowhere to put it even if they’re plowing. Like, our main roads and interstates have pretty much turned into 1 or 2 lane roads. And there’s like no warning. You’ll be driving and all of a sudden it’s like ‘woah my lane is gone.’ It’s pretty treacherous and I can’t imagine what rush hour is going to be like once everyone starts going back to work. Niiiightmare!

In other news, Winston gets his cast off today! He is going to be so happy but he won’t realize that the happiness will be short-lived. He is going to be restricted on so many things that he will think is normal. No jumping, no running, no rough-housing/playing with other dogs, no nothing! We’re going to have to tell ‘no!’ on basically everything he tries to do. This is only the beginning of the long road to recovery. It’s going to be really hard and going to test our (and his) patience so much. But like Jason said, this short-term nuisance will give him a long-term better quality of life. I just wish he understood that 🙂 happy thoughts for the next 16 weeks would be appreciated!

An easy sandwich to put together but the flavors will make it seem as if you spent all day making it! The caramelized onions bring a sweet and unique flavor that helps make this sandwich irresistible! Get this caramelized onion, mushroom, and swiss cheese melt on your table!

During this blizzard, all I have been craving is pure comfort food. The stick to your ribs kind and the not-so-good-for-you kind. It’s the cold weather, I’m tellin’ ya!


  • 3 teaspoons vegetable oil, divided
  • 1/2 large onion, sliced into half circles
  • 5 ounces baby portabella mushrooms, sliced
  • 1 teaspoon kosher salt, divided
  • 1/2 cup freshly shredded Swiss cheese, divided
  • 4 slices thick of bread (Italian French, sourdough, or your favorite)
  • 1 tablespoon unsalted butter, room temperature


  1. In a skillet over medium-high heat, add 2 tsp. of vegetable oil. When oil is hot, add the onions and 1/2 tsp. of salt and cook until dark brown in color and softened. Halfway through, you’ll want to turn down the heat to medium heat. Caramelizing onions will take about 20-30 minutes. If you notice that your pan is getting slightly dry, adding a tablespoon of water will help the caramelizing along. The water should sizzle and quickly evaporate. You’re not trying to have the water stay in the bottom of the skillet while cooking the onions.
  2. When the onions are caramelized, remove from skillet and place in a bowl. Add the remaining 1 tsp. of vegetable oil to the skillet and add the mushrooms and remaining 1/2 tsp. of salt. Cook the mushrooms until softened, about 5 minutes. Remove from skillet; keeping the liquid that has accumulated in the skillet.
  3. Preheat broiler in oven.
  4. ……………………………

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