From My Kitchen Year By Ruth Reichl
Makes 1 sandwich
1/4 pound cheddar cheese
2 slices sturdy sourdough bread
1 onion (any color)
1 clove garlic (minced)
Gather a group of shallots, leeks, scallions, and onion red, yellow, or white—as many members of the allium family as you have on hand—and chop them finely into a small heap. Add a minced clove of garlic. Grate a few generous handfuls of the best cheddar you can afford. (Montgomery is particularly appealing), set a little aside, and gently combine the rest with the onion mixture.
Butter one side of thickly sliced bread and heap as much of the mixture as possible between the slices. Spread a thin layer of mayonnaise on the outside of the bread (this will keep it from scorching on the griddle). Press the reserved grated cheese to the outside of the bread, where it will create a wonderfully crisp and shaggy crust, giving your sandwich an entirely new dimension.
Fry on a heated nonstick griddle or in a nonstick skillet about 4 minutes a side, until the cheese is softly melted.