Caramelized Onion & Gruyère Grilled Cheese (Print)

Sweet caramelized onions paired with nutty Gruyère cheese between golden, crispy country bread. A gourmet twist on a classic favorite.

# Components:

→ 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 1 tablespoon olive oil. Add sliced onions with salt and pepper. Cook, stirring occasionally, until deeply golden and caramelized, approximately 25-30 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 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 3-4 minutes per side. Press gently with spatula to ensure even toasting.
05 - Slice sandwiches in half diagonally and serve immediately.

# Expert Advice:

01 -
  • The caramelized onions add a deep, almost honeyed sweetness that makes every bite feel like a treat you earned.
  • Gruyère melts into this creamy, nutty blanket that's miles beyond anything that comes pre-sliced.
  • It looks fancy enough for company but comes together with ingredients you probably already have.
  • The crispy, buttery crust gives you that perfect crunch before you hit all that molten cheese.
02 -
  • Don't turn up the heat to speed up the onions, they'll brown on the outside but stay raw and sharp inside, and you'll miss that deep sweetness.
  • Grate your own Gruyère instead of buying it pre-shredded, the anti-caking agents in bagged cheese keep it from melting smoothly.
  • Let the butter soften at room temperature before spreading, cold butter tears the bread and makes it harder to get an even coat.
03 -
  • Make a big batch of caramelized onions and freeze them in portions, they reheat beautifully and turn this into a 10-minute meal.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden crust.
  • If your cheese isn't melting fast enough, cover the pan with a lid for the last minute of cooking to trap the heat.
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