Caramelized Onion & Gruyère Grilled Cheese (View Print Version)

A luxurious take on grilled cheese featuring slow-cooked caramelized onions and rich Gruyère melted between rustic country bread.

# What You'll Need:

→ 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
07 - 1 teaspoon balsamic vinegar

→ Sandwiches

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

# Method:

01 - In a large skillet over medium-low heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 25 to 30 minutes until onions are deeply golden and caramelized. Stir in thyme and balsamic vinegar, then cook 1 minute longer. Remove from heat.
02 - Lay out 4 bread slices. Evenly distribute caramelized onions on 2 slices, then top each with half of the grated Gruyère cheese. Place remaining bread slices on top to close the sandwiches.
03 - Spread softened butter 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, approximately 3 to 4 minutes per side. Press gently with a spatula to ensure even toasting.
05 - Slice each sandwich in half and serve immediately.

# Expert Advice:

01 -
  • It turns a humble sandwich into something you'd order at a café, but you get to make it in your own kitchen wearing pajamas.
  • The caramelized onions do all the work of adding deep, sweet flavor without any fancy techniques or hard to find ingredients.
  • Gruyère melts like a dream and tastes nutty and rich, making every bite feel a little bit indulgent.
  • You can make the onions ahead and have gourmet grilled cheese ready in under 10 minutes on a busy night.
02 -
  • Don't rush the onions, if you turn up the heat to save time, they'll brown instead of caramelize and you'll lose that deep sweetness.
  • Grate your own Gruyère instead of buying pre shredded, it melts so much better and doesn't have those anti caking agents that make it grainy.
  • Use medium heat when grilling the sandwich, too high and the bread burns before the cheese melts, too low and it just sits there getting soggy.
03 -
  • Add a pinch of sugar to the onions halfway through cooking if they're not caramelizing fast enough, it helps them along without making them taste sweet.
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt evenly and create good contact with the pan for a crispier crust.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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