Open-Faced Cheddar And Turkey Bacon Sandwich With Beer-Glazed Onions

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Washington Post


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1 1/2 teaspoons olive oil

1 small onion, thinly sliced

1/4 cup beer

1/4 teaspoon caraway seeds

Freshly ground black pepper

1 teaspoon honey mustard

1 slice firm country-style bread, about 4 inches square by 1/2 inch thick, lightly toasted

1 wide slice cooked turkey bacon, cut in half crosswise

1/3 cup shredded or thinly sliced sharp aged cheddar cheese

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