Caramelized Onion Grilled Cheese (Print Version)

Golden-brown bread filled with sweet caramelized onions and melted sharp white cheddar for the ultimate comfort sandwich.

# 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

→ Extras

08 - Freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add sliced onions and salt, stirring to coat. Cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Add sugar halfway through if desired to enhance sweetness and browning.
02 - Remove onions from heat and set aside. Wipe out skillet if needed.
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, 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 3-4 minutes per side, pressing gently, until bread is crisp and golden and cheese is melted. Adjust heat as needed to prevent burning.
06 - Remove from pan, let rest 2 minutes, slice, and serve hot.

# Expert Advice:

01 -
  • The onions turn into sticky, golden jam that makes every bite taste like a secret indulgence.
  • Its fancy enough to impress yourself on a weeknight but simple enough to make in your pajamas.
  • Sharp cheddar cuts through the sweetness perfectly, and that buttery crunch is pure comfort.
02 -
  • Do not rush the onions, medium heat and patience are everything or they will burn instead of caramelize.
  • Press gently on the sandwich while grilling but do not smash it flat or you will squeeze out all the onions and cheese.
  • Let the sandwich rest before cutting or the cheese will run out and you will lose all that gooey goodness inside.
03 -
  • Add a few fresh thyme leaves to the onions in the last minute of cooking for an herby depth that feels restaurant fancy.
  • Smear a thin layer of Dijon mustard on the inside of the bread before adding cheese for a subtle sharpness that makes people ask what your secret is.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher without any added anti-caking agents.
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