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1
In a large nonstick skillet, melt 1 tablespoon butter over low heat.
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2
Add in the onions; cook very slowly, stirring occasionally, until the onions turn a dark golden color; about 30-40 minutes.
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3
If the onions start to scorch, add about 1 tablespoon water.
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4
Remove the onions from the pan and set aside.
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5
Wipe skillet using a paper towel; do not wash skillet.
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6
Heat the same skillet over med-high heat.
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7
Add in the cumin seeds and toast just until they become fragrant, approx 3 minutes; watch carefully because they burn easily.
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8
Remove the seeds and let cool briefly.
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9
Do not wash the skillet.
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10
When the seeds are cool, crush them using a mortar/pestle.
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11
In a bowl, toss the crushed seeds with the cheese.
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12
To make the sandwiches: butter one side of each bread slice.
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13
Place 4 slices on a work surface, buttered side down.
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14
Distribute the cheese evenly over the 4 slices, then do the same with the onions.
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15
Place the remaining 4 slices on top, buttered side up.
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16
Heat the same skillet over med-high heat for 2 minutes.
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17
Put the sandwiches in the skillet (do this in batches, if necessary), cover, and cook for 2 minutes or until the underside is golden brown and the cheese has begun to melt.
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18
Uncover and turn the sandwich using an spatula, pressing firmly to flatten the sandwich slightly.
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19
Cook for 1 minute or until underside is golden.
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20
Turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely; serve.
