Caramelized Onion Gruyère Cheese (Print)

Golden toasted bread layered with sweet caramelized onions and melted Gruyère cheese for a savory delight.

# What You Need:

→ Caramelized Onions

01 - 2 medium yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon sugar (optional)
06 - 1 teaspoon balsamic vinegar (optional)

→ Sandwich

07 - 4 slices rustic sourdough or country bread
08 - 2 tablespoons unsalted butter, softened
09 - 5 ounces Gruyère cheese, grated
10 - Caramelized onions (prepared above)

# Steps:

01 - Heat 2 tablespoons butter in a large skillet over medium-low heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 25 to 30 minutes until onions develop a deep golden color and caramelize. Stir in sugar and balsamic vinegar if using; cook for an additional 2 to 3 minutes. Remove from heat.
02 - Arrange bread slices and spread one side of each with softened butter. Place two slices butter-side down, distribute half the grated Gruyère evenly over them. Spread caramelized onions on the cheese, then top with remaining Gruyère. Close sandwiches with remaining bread slices, butter-side up.
03 - Preheat a nonstick skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the cheese melts. Lower heat if bread browns too quickly before cheese is fully melted.
04 - Slice sandwiches and serve immediately.

# Top Tips:

01 -
  • The slow caramelization turns ordinary onions into something so sweet and complex that you'll find yourself eating this for the flavors, not just the nostalgia of grilled cheese.
  • Gruyère brings a sophisticated earthiness that makes this feel like something you'd order at a proper bistro, but it takes just as long to make as a regular grilled cheese.
  • It's proof that sometimes the most impressive dishes are built on patience and a handful of quality ingredients rather than complicated techniques.
02 -
  • Do not rush the onions—low heat and patience are what turn them sweet, not high heat and aggressive stirring, which will just dry them out and make them bitter.
  • Have your cheese grated and your bread sliced before you start cooking the sandwiches, because once they go in the pan, they need your full attention.
  • The butter on the outside of the bread should sizzle slightly when it hits the pan; that's how you know your heat is right for getting a golden crust while the inside melts.
03 -
  • Keep a little extra butter in the pan as you cook the sandwiches—it's what gives you that golden, almost crispy exterior that makes this worth making.
  • Don't press down too hard on the sandwiches while they cook, because you want the insides to stay tender; a gentle press is all you need to help the cheese melt evenly.
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