Caramelized Onion & Gruyère Grilled Cheese (Printer-friendly)

Golden crispy country bread filled with sweet caramelized onions and melted nutty Gruyère cheese for a comforting lunch experience.

# What You'll Need:

→ For the Caramelized Onions

01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1 teaspoon fresh thyme leaves (optional)
07 - 1 teaspoon balsamic vinegar (optional)

→ For the Sandwiches

08 - 4 slices rustic country bread
09 - 4 ounces Gruyère cheese, grated
10 - 1 tablespoon unsalted butter, softened

# Directions:

01 - Melt butter with olive oil in a large skillet over medium-low heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden and caramelized, about 25-30 minutes. Stir in thyme and balsamic vinegar if using, and cook 1 minute longer. Remove from heat.
02 - Lay out bread slices. Evenly spread caramelized onions on two slices. Top each with half of the grated Gruyère. Place remaining bread slices on top to close sandwiches.
03 - Spread softened butter evenly on the outside of each sandwich.
04 - Heat a non-stick skillet or griddle over medium heat. Place sandwiches in the pan and cook until golden brown and cheese is melted, about 3-4 minutes per side. Press gently with spatula to ensure even toasting.
05 - Slice sandwiches in half and serve immediately.

# Expert advice:

01 -
  • The contrast between crispy buttery bread and velvety sweet onions hits every comfort button
  • Gruyère brings that sophisticated nutty flavor that makes regular grilled cheese taste like childs play
02 -
  • Rushing the caramelization process is the biggest mistake you can make, those onions need at least 25 minutes to develop proper flavor
  • Low and slow heat prevents burning while still achieving that deep mahogany color we are after
03 -
  • Grate your own cheese instead of buying pre shredded, the anti caking coating prevents proper melting
  • Let the finished sandwich rest for exactly 45 seconds before cutting, this keeps the cheese from oozing out completely
Go back