Green Apple, Brie and Caramelized Onion Panini

Because our restaurant specializes in panini and soup, we rarely make either at home.  The last thing David wants to do is come home and cook more of what he spent all day preparing at Be-Wiched.  But for some reason, we've been on a bit of a sandwich kick at home the last few weeks.  It started with our Caramelized Apple Melt with Aged Cheddar and Arugula last week, and the theme, albeit unintentional, seems to be fruit and cheese on bread.

This week, our panini combines rich caramelized onions with tart Granny Smith apples and creamy brie (our favorite is Saint-André).  Wonderful, intense flavors from just main three ingredients.  And, the onions are the only real cooking that is required, making this a quick recipe ideal for a late dinner when you're too tired to make anything elaborate.    The only problem is that it is hard to stop at just one sandwich.

Green Apple, Brie and Caramelized Onion Panini
adapted from mariannika.wordpress.com

Ingredients

2           Tbs           olive oil
2 1/2     cups          onions, sliced
2           Tbs           brown sugar
1           Tbs           balsamic vinegar
1                            Granny Smith apple, sliced thinly
4                            slices thick sourdough bread
4       oz                  brie, sliced thinly

Procedure

1. Heat 1 Tbs olive oil over medium high and saute onions until they start to brown, about 10 minutes. 
2. Reduce heat to medium and add balsamic vinegar and brown sugar.  Stir frequently until onions are a dark brown, at least 10 minutes.  Remove from heat to cool.
3. Assemble sandwiches with caramelized onions, brie and apple slices.  Heat remaining olive oil in pan or use panini press and add sandwiches.  If you're using a pan, place another pan on top of the sandwiches and weigh it down with a tea kettle or something similarly heavy to press and toast the sandwiches.  Flip over when the first side is golden brown and toasted and repeat.  Eat immediately.