Caramelized Onion & Gruyère Grilled Cheese (Print Version)

Sweet onions and nutty Gruyère melt between crispy golden bread for a gourmet twist on a classic comfort food.

# 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

→ Sandwich Assembly

08 - 4 slices rustic country bread
09 - 4 ounces Gruyère cheese, grated
10 - 1 tablespoon unsalted butter, softened

# How To Make It:

01 - In a large skillet over medium-low heat, melt the butter with the olive oil. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 25–30 minutes. Stir in thyme and balsamic vinegar, if using, and cook 1 minute longer. Remove from heat.
02 - Lay out the bread slices. Evenly spread caramelized onions on two slices. Top each with half of the grated Gruyère. Place the remaining bread slices on top to close the sandwiches.
03 - Butter the outside of each sandwich with the softened butter, ensuring even coverage for optimal crisping.
04 - Heat a non-stick skillet or griddle over medium heat. Place the sandwiches in the pan and cook until golden brown and the cheese is melted, about 3–4 minutes per side. Press gently with a spatula to ensure even toasting.
05 - Slice each sandwich in half diagonally and serve immediately while hot and crispy.

# Top Tips:

01 -
  • The slow caramelized onions become impossibly sweet and savory, creating a flavor depth that feels restaurant worthy but comes from patient home cooking
  • Gruyère brings this incredible nutty richness that melts into perfect gooey pockets while still maintaining its distinct character
02 -
  • Patience with the onions is everything here rushing them means you miss out on that deep sweetness that makes this sandwich exceptional
  • Low and slow heat prevents the bread from burning before the cheese has a chance to melt completely
03 -
  • Grate your own cheese from a block rather than buying pre shredded cheese melts so much better when it hasnt been coated with anti caking agents
  • Keep the heat at medium or even medium low to ensure the bread crisps slowly while giving the cheese time to melt completely
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