French Onion and Fig Jaffle

Directions

Caramelized Onion Preparation:

1. In a small non-stick skillet heat 1 Tbsp. of butter.

2. Add your sliced onions to pan.

3. Flip to coat and add the agave to the onions, and a dash of salt and pepper.

4. Cover and let caramelize for about 5 minutes, stirring occasionally.

5. When onions look golden brown and translucent, remove from heat and place onions on a paper towel to absorb excess moisture.

6. Set aside for sandwich assembly.

Jaffle Assembly:

1. Heat your pie iron or panini press over medium heat.

2. Spray with olive oil or canola spray.

3. Spread butter on one side of your bread a thin layer of fig butter on the other side, and place bread on grill with plain butter side down.

4. Take the other piece of bread and coat one side with butter and a thin layer of honey mustard and small amount of honey on the other.

5. Sprinkle a handful of white cheddar cheese and a bit of Parmesan cheese onto the piece of bread in the pan.

6. Layer some of your caramelized onions on top of the cheeses.

7. Then place the other piece of bread, honey side down on top of the onions with the plain butter side up.

8. Place fresh Tarragon leaves on top of your buttered slices of bread.

9. Close pie iron or panini grill and cook for 6-7 minutes on each side until browned and cheeses are melted.

10. Remove from pan onto a cutting board. Cut on the diagonal, or into squares and sprinkle with a bit of salt.

11. Serve warm.