Caramelized Onion Grilled Cheese (Printable)

Buttery bread layered with jammy caramelized onions and sharp white cheddar—a gourmet take on the classic 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

→ Seasonings

08 - Freshly ground black pepper to taste

# How-To Steps:

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 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. Top each 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.
04 - 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.
05 - Remove from pan and let rest for 2 minutes. Slice diagonally and serve hot.

# Expert Advice:

01 -
  • The onions cook down into a jammy sweetness that balances perfectly with tangy cheddar.
  • It takes a classic grilled cheese and turns it into something you'd order at a cafe but costs almost nothing to make at home.
02 -
  • Don't rush the onions, if you crank the heat they'll burn on the edges before they soften in the middle.
  • Use medium low heat for grilling or the bread will blacken before the cheese melts.
03 -
  • Add a few fresh thyme leaves to the onions in the last minute of cooking for an earthy, aromatic twist.
  • Smear a thin layer of Dijon mustard on the inside of the bread before adding the cheese for a sharp, tangy kick.
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