Caramelized Onion & Gruyère Grilled Cheese (Printable Version)

Slow-cooked caramelized onions and melted Gruyère cheese nestled between crispy, golden country bread for pure comfort food bliss.

# What You'll Need:

→ 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 butter with olive oil. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 25 to 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. Place remaining bread slices on top to close the 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 to 4 minutes per side until golden brown and cheese is melted. Press gently with a spatula to ensure even toasting.
05 - Slice each sandwich in half and serve immediately.

# Expert Tips:

01 -
  • The slow cooked onions become unbelievably sweet and savory, like a built in condiment you made yourself
  • Gruyère adds this nutty, sophisticated flavor that makes regular grilled cheese taste almost childish in comparison
  • Crispy golden bread giving way to that molten cheese and onion filling is basically pure joy in sandwich form
02 -
  • Rushing the caramelization process is the fastest way to mediocre onions, so resist the urge to crank up the heat
  • Letting the sandwiches rest for just 30 seconds after cooking helps the cheese set slightly so it doesnt immediately ooze out when you cut them
  • A well heated pan is nonnegotiable, otherwise you end up with sad, soggy bread instead of that crave worthy crunch
03 -
  • Patience with the onions is absolutely everything, so put on a podcast or pour yourself a glass of wine and settle in
  • A small smear of Dijon mustard on the bread adds a bright contrast that cuts through all the richness beautifully
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