Caramelized Onion & Gruyère Grilled Cheese (Printable Version)

Slow-cooked caramelized onions and nutty Gruyère cheese melted between crispy country bread for an upscale sandwich.

# What You 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

# Directions:

01 - In a large skillet over medium-low heat, melt 2 tablespoons butter with olive oil. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until deeply golden and caramelized, approximately 25 to 30 minutes. Add thyme and balsamic vinegar, cooking for 1 additional minute. Remove from heat.
02 - Lay out bread slices. Distribute caramelized onions evenly on two slices, then 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 with melted cheese, approximately 3 to 4 minutes per side, pressing gently with a spatula for even toasting.
05 - Slice sandwiches in half and serve immediately.

# Expert Advice:

01 -
  • The onions transform into something so deeply savory and sweet, you will catch yourself eating them straight from the pan
  • Gruyère brings this incredible nutty creaminess that melts differently than regular cheese, kind of like a warm hug
  • Its basically a fancy restaurant sandwich that costs about eight dollars to make at home
02 -
  • Do not rush the onions, seriously. High heat will burn them and make them bitter, while low and slow draws out all that natural sweetness
  • If your bread is thick, consider lowering the heat to medium-low so the cheese melts completely before the bread burns
  • A heavy skillet or cast iron pan will give you the most even, golden crust
03 -
  • Add a thin layer of Dijon mustard to the inside of the bread for a sharp contrast to the sweet onions
  • Use a panini press if you have one, it makes the crispiest exterior and those gorgeous grill marks
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