French Onion Grilled Cheese (Printable Version)

Caramelized onions and Gruyère layered on rustic bread for a rich, savory sandwich with golden crisp.

# What You'll Need:

→ 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 - 1/2 teaspoon granulated sugar
07 - 1/2 teaspoon dried thyme (optional)

→ Bread & Cheese

08 - 4 slices rustic sourdough or country white bread
09 - 1 1/2 cups Gruyère cheese, grated (or Swiss cheese)
10 - 2 tablespoons unsalted butter, softened for spreading

# Directions:

01 - Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions, salt, pepper, and sugar. Stir frequently and cook until the onions are deeply golden and caramelized, approximately 25 to 30 minutes. Incorporate thyme in the last 5 minutes if desired. Remove from heat and set aside.
02 - Arrange bread slices on a cutting board. Spread a thin layer of softened butter on one side of each slice.
03 - On the unbuttered side of two bread slices, evenly distribute half of the grated Gruyère cheese. Layer generously with caramelized onions, then sprinkle over the remaining Gruyère. Top with the remaining bread, buttered side facing out.
04 - Heat a large skillet or griddle over medium-low heat. Place assembled sandwiches in the pan. Cook for 3 to 4 minutes per side, pressing gently, until the bread is crisp and golden and the cheese has melted. Flip carefully as required.
05 - Transfer sandwiches to a cutting board, rest for 1 minute, then slice and serve hot.

# Additional Tips::

01 -
  • Easy to make with simple ingredients
  • Deep layers of flavor from slow-cooked onions and melty cheese
  • Perfect for cozy lunches or weeknight dinners
02 -
  • Vegetarian-friendly and deeply satisfying
  • Elevated grilled cheese that delivers gourmet vibes without complicated techniques
  • A wonderful way to use up leftover bread or cheese
03 -
  • Always caramelize onions patiently over medium-low heat for maximum sweetness and depth.
  • Use freshly grated cheese for the best melt and flavor rather than pre-shredded which can be dry. Press the sandwich gently while grilling for an even golden crust but avoid squishing all the filling out.
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