Kale and Caramelized Onion Grilled Cheese

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 0.9 cup cheese shredded
• 4 medium kale 
• 0.1 teaspoon kosher salt 
• 1 ounce multigrain bread 
• 0.3 cup parmesan cheese divided finely grated
• 2 medium red onions red cut into 1/2-inch-thick slices
• 1 teaspoon red wine vinegar red

Equipment

• frying pan
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 30
2. Bring a small pot of water to a boil; add kale.
3. Remove from heat; let stand 4 minutes or until kale is bright green.
4. Drain; rinse kale under cold water until cool. Pat leaves dry.
5. Heat a skillet over medium-high heat.
6. Add oil; swirl to coat.
7. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently.
8. Remove from heat; stir in vinegar, tossing to coat. Coarsely chop onion.
9. Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Cook 1 1/2 minutes or until bread begins to brown.
10. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup raclette. Top with other toasted bread slice.
11. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices, Parmesan, 3 kale leaves, onion mixture, and raclette.
12. Bake sandwiches at 300 for 5 minutes or until cheese melts.