Salmon Magic Grilled Cheese

1 cup freshly grated sharp cheddar cheese
1 cup freshly grated Monterey Jack cheese
1 tablespoon canola oil
2 cups julienned onions
4 teaspoons Chef Paul Prudhomme’s Salmon Magic®
4 tablespoons unsalted butter, softened
4 slices potato bread

Mix the cheeses together, then set aside. Heat the oil in a small pot over medium heat. Add the onions and Salmon Magic® and cook until onions are caramelized, lowering the heat if necessary. When done, set aside. To build the sandwiches, butter the outsides of 2 pieces of bread with 1 tablespoon of butter per side. Add half the onions to the unbuttered side of one slice, top with half of the cheese mix, then cover with another piece of bread, buttered side out. Repeat to make second sandwich. Heat a sautée pan over medium low heat. When hot, place the sandwiches in the pan. Cook until brown and crispy then flip and cook side until the second side is brown and crispy and the cheese is fully melted, flipping if that side is getting too dark. Remove from pan and serve hot.