Caramelized Onion Grilled Cheese (Printer View)

Crispy buttered bread layered with sweet caramelized onions and melted sharp white cheddar for ultimate comfort.

# What you'll need:

→ Bread & Dairy

01 - 4 slices sourdough or country bread
02 - 2 tablespoons unsalted butter, softened
03 - 4 ounces sharp white cheddar cheese, grated

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon sugar, optional

→ Seasonings

08 - Freshly ground black pepper to taste

# Method:

01 - Heat olive oil in a large skillet over medium heat. Add sliced onions and salt, stirring to coat evenly. Cook, stirring occasionally, for 20 to 25 minutes until deeply golden and caramelized. Add sugar halfway through if desired to enhance sweetness and browning.
02 - Remove onions from heat and transfer to a plate. Wipe out skillet if needed to prepare for toasting.
03 - Butter one side of each bread slice. Place two slices, buttered side down, on a clean surface.
04 - Top each bread slice with half the grated cheddar cheese, then pile caramelized onions evenly over the cheese. Sprinkle with black pepper. Cover with remaining bread slices, buttered side up.
05 - Heat skillet over medium-low heat. Place sandwiches in skillet and cook 3 to 4 minutes per side, pressing gently, until bread is crisp and golden and cheese is melted. Adjust heat as needed to prevent burning.
06 - Remove sandwiches from pan and let rest 2 minutes. Slice diagonally and serve hot.

# Expert Advice:

01 -
  • The onions become so jammy and sweet, they taste like they belong in a fancy restaurant, not your Tuesday night kitchen.
  • Sharp cheddar melts into every caramelized layer, creating pockets of gooey, tangy richness in every bite.
  • It takes barely more effort than a regular grilled cheese, but tastes like you spent all afternoon cooking.
02 -
  • Do not rush the onions, if you crank the heat too high, they will brown on the outside but stay crunchy and sharp inside instead of turning sweet and soft.
  • Grate your own cheese instead of buying pre shredded, the anti caking agents in bagged cheese can make it clumpy and slow to melt.
  • Use medium low heat when grilling the sandwich so the bread has time to crisp without burning before the cheese melts through.
03 -
  • Let the sandwich rest for two full minutes after grilling, the cheese sets just enough to stay inside the bread instead of oozing all over your plate.
  • If your onions start to stick or brown too fast, add a splash of water to the pan and stir, the steam will loosen them and keep the caramelization even.
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt into the onions and create better contact with the pan for crispier bread.
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