This month, discover a delicious Baluchon grilled cheese recipe, featuring confit shallots and cranberries, created by food truck Jerry Casse-croûte du terroir. We suggest pairing this grilled cheese with a glass of Paul Jaloubet Les Traverses 2016 from BISTRO SAQ!
Baluchon grilled cheese with confit shallots and cranberries
2 slices of brioche bread
100 g Baluchon cheese, sliced
50 g shallots, minced
100 g salted butter
40 g dried cranberries
2 sprigs fresh thyme
Salt and pepper to taste
1. Melt half the butter over medium heat and sweat the shallots and cranberries until lightly caramelized. 2. Add the fresh thyme and season with salt and pepper. Set aside. 3. Spread half the shallot and cranberry mixture on each slice of bread. Add the sliced cheese and place bread one on top of the other. 4. In a non-stick pan, melt the rest of the butter and grill sandwich until cheese has melted. 5. Cut and enjoy.
Something to drink with that?
To accompany your grilled cheese, we suggest a glass of Paul Jaloubet Les Traverses 2016.
Paul Jaboulet Les Traverses 2016
$16.70Red wine750 mlFrance, Vallée du RhôneSAQ code : 00543934
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