The “Winter Blues” have definitely taken over.  I hate being cold.  The perfect temperature for me is between 67 and 72 outside.  The -4 degree temperatures are awful! I don’t like snow, other than at Christmas.  Even two weeks in Florida did not help as we came back to record cold temperatures. So, the desire to cook and be creative is just not with me these days.  Also, I am still recovering from a horrific bout of stomach flu so my favorite foods are toast and Jello.  So, this has led to the perfect storm of the blahs for me.

But, this family wants to eat.  So, I am guiding them through making dinners.  The hardest part of this meal is caramelizing the onions and that is just because it takes time.

Verdict:
This was a simple dish that was hearty and filling.  We had green beans and a green side salad to complete the meal.

For my mostly gluten-free son we made his sandwiches on gluten-free bread.

Ingredients:

• 2 large sweet onion, thinly sliced
• 2 TBSP butter
• 1 – 1 1/2 lbs. ground bulk Italian sausage
• 8 (1 oz) slices provolone cheese
• 1/4 mayonnaise
• 8 slices bread

Directions:

1. In a medium skillet over low heat melt the butter.  Add the onions to the skillet and stir occasionally.  Allow the onions to cook slowly over low heat for about 20 minutes.  You want them to be golden brown but not burnt.  The longer they cook the sweeter they will be.
2. While the onions are cooking form the sausage into 4 square patties.  In a second skillet cook the patties over medium heat until cooked completely through.
3. To make the sandwiches place one slice of provolone cheese on top of one slice of bread.  Top with a sausage patty and 1/4 of the caramelized onions.  Add a second slice of cheese over the top of the onions and cover with a second slice of bread.  Spread a small amount of mayonnaise on the top of the bread to toast.  Repeat 3 more times for each sandwich.
4. To cook sandwiches on a griddle over medium heat – place mayonnaise side down on the griddle.  Spread mayonnaise on the side of the bread facing up.  Once the bottom of the sandwich has browned well – 3-4 minutes, flip sandwich and brown the second side.  Once that side has browned remove from heat and serve while hot.