Caramelized Onion Grilled Cheese (Print Version)

Buttery golden-brown bread layered with sweet caramelized onions and sharp white cheddar for an irresistible 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 Make It:

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 caramelized onions from heat and set aside. Wipe out skillet if needed. Butter one side of each bread slice and place two slices, buttered side down, on a clean work surface.
03 - Top each bread slice with half the grated cheddar cheese, then distribute caramelized onions evenly over the cheese. Sprinkle with freshly ground 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 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 something almost like jam, sweet and rich without any fancy ingredients.
  • Sharp cheddar balances the sweetness perfectly, and the buttery, crisp bread makes every bite feel indulgent.
  • It only takes one pan and less than an hour, but it tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully in a skillet, and the onions can be made ahead and kept in the fridge for days.
02 -
  • Don't rush the onions, if you cook them over high heat they'll brown on the outside but stay raw and sharp inside.
  • Press the sandwiches gently while they cook, too much pressure squeezes out the cheese and onions, but a light touch helps everything meld together.
  • Use medium-low heat for grilling, the bread needs time to crisp without burning before the cheese melts through.
03 -
  • Make a big batch of caramelized onions and freeze them in small portions, they thaw quickly and save you time on busy nights.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread a perfect golden crust.
  • Let the sandwich rest for a minute or two after cooking, it helps the cheese set slightly so it doesn't all ooze out when you cut it.
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