Caramelized Onion & Gruyère Grilled Cheese (Print Version)

Sweet caramelized onions and nutty Gruyère cheese melted between crispy country bread for an elegant, comforting sandwich.

# 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, salt, and pepper. Cook, stirring occasionally, for 25-30 minutes until deeply golden and caramelized. 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 cheese. 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 3-4 minutes per side until golden brown and cheese is melted. Press gently with spatula to ensure even toasting.
05 - Slice each sandwich in half diagonally and serve immediately while cheese is warm and melted.

# Expert Advice:

01 -
  • The caramelized onions add a deep, almost jammy sweetness that turns a basic sandwich into something worth sitting down for.
  • Gruyère melts beautifully and brings a rich, nutty flavor that pairs perfectly with the slow cooked onions.
  • It feels gourmet but uses simple techniques and ingredients you probably already have on hand.
  • The crispy, golden crust gives you that satisfying crunch with every bite.
02 -
  • Don't turn up the heat to rush the onions, I tried that once and ended up with burnt edges and a raw center instead of that sweet caramelized flavor.
  • Grate your own Gruyère instead of buying pre shredded because the added starches in bagged cheese can make it clumpy and less smooth when it melts.
  • Let the butter soften at room temperature before spreading it on the bread so it goes on evenly and doesn't tear the slices.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives you the best golden crust without hot spots.
  • If your onions start sticking to the pan, add a splash of water or broth and scrape up the browned bits for even more flavor.
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and create better contact with the pan for even browning.
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