Caramelized Onion & Gruyère Grilled Cheese (Print Version)

Sweet caramelized onions and nutty Gruyère cheese melted between crispy golden country bread slices.

# 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

# How To:

01 - In a large skillet over medium-low heat, melt butter with olive oil. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until deeply golden and caramelized, approximately 25 to 30 minutes. Stir in thyme and balsamic vinegar, then cook 1 minute longer. Remove from heat.
02 - Lay out bread slices. Evenly distribute 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 on the outside of each sandwich.
04 - Heat a non-stick skillet or griddle over medium heat. Place sandwiches in pan and cook until golden brown and cheese is melted, approximately 3 to 4 minutes per side. Press gently with spatula to ensure even toasting.
05 - Slice each sandwich in half and serve immediately.

# Expert Tips:

01 -
  • The combination of sweet onions and nutty Gruyère creates restaurant quality flavor with almost zero effort
  • Leftover caramelized onions keep for days in the fridge, making future sandwiches even faster to assemble
02 -
  • Rushing the caramelization process is the number one mistake that leads to bland, crunch onions instead of sweet, melting ones
  • Low and slow cooking is non negotiable, so plan ahead and resist the urge to crank up the heat
03 -
  • Grating the cheese yourself ensures better melting than pre shredded options, which contain anti caking agents
  • Use a spatula to press down gently while cooking for even contact with the pan and that perfect crispy exterior
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