Rye Open-Faces with Apple Butter and Sharp Cheddar

Broiled rye open-faces layered with cinnamon-molasses apple butter, slow-cooked onion, and sharp cheddar. They echo Copper Over the Orchard Fire, when Pennsylvania German kettles kept the harvest talking long after the cider press went quiet.

Serves 4

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Ingredients

• 8 slices rye bread
• 1 cup apple butter
• 8 oz sharp cheddar cheese
• 1 large yellow onion
• 3 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• 1 tbsp molasses
• 2 tsp fresh thyme leaves

Instructions

1. 1Preheat the broiler and position a rack 6 inches from the heat.
2. 2Melt butter in a skillet over medium-low heat, add the thinly sliced onion, and cook slowly for 12 minutes until deeply caramelized.
3. 3Stir the cinnamon and molasses into the apple butter.
4. 4Lightly butter the rye bread slices and place on a baking sheet.
5. 5Spread each slice generously with the spiced apple butter, lay on thin slices of sharp cheddar, and top with a spoonful of caramelized onions.
6. 6Broil for 2-3 minutes until the cheese is melted and bubbling, then sprinkle with fresh thyme before serving.