Caramelized Onion Grilled Cheese (Print View)

Buttery sourdough filled with jammy caramelized onions and melted sharp white cheddar for ultimate comfort.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add sliced onions and salt, stirring to coat evenly. Cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Add sugar halfway through if desired to enhance sweetness and browning.
02 - Remove caramelized 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 distribute caramelized onions evenly over the cheese. Season with black pepper. Cover with remaining bread slices, buttered side up.
04 - Heat skillet over medium-low heat. Place sandwiches in skillet and cook 3-4 minutes per side, pressing gently with spatula, until bread is crisp and golden and cheese is fully melted. Adjust heat as needed to prevent burning.
05 - Remove sandwiches from pan and let rest for 2 minutes. Slice diagonally and serve hot.

# Expert Advice:

01 -
  • The onions cook down into this jammy, almost caramel-like layer that makes every bite feel indulgent without any fuss.
  • It uses pantry staples you probably already have, but tastes like you went to a café that charges twelve dollars for a sandwich.
  • You can make it on a weeknight or a lazy Sunday, and it always feels like exactly what you needed.
02 -
  • Do not rush the onions—if you turn the heat up too high, they will brown on the outside but stay raw and sharp inside, and the whole thing falls apart.
  • Use medium-low heat when grilling the sandwich or the bread will burn before the cheese melts, and nobody wants a charred outside with cold, unmelted cheese in the middle.
03 -
  • Add a few fresh thyme leaves to the onions in the last minute of cooking for an earthy, herbal note that makes the whole thing feel restaurant-level.
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt faster and create better contact between the bread and the pan for an extra-crispy crust.
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