A recipe by Chef Dale MacKay
Cook onion, vinegar and brown sugar in a medium pot on medium-low heat for 30 to 45 minutes, stirring often. Remove from heat when jam consistency is reached and let cool.
Heat a frying pan over medium heat. Butter one side of a bread slice. On the other side, spread mustard and onion jam and layer with pear and cheese. Close the sandwich and butter the top slice. Fry for about three to four minutes on each side until dark golden brown. If cheese is not melted, place in the oven at 350˚F for five minutes. Repeat for second sandwich.