Sourdough Grilled Cheese Onions (Print)

Melty Gruyere and sweet caramelized onions on crisp sourdough create a rich and savory delight.

# Components:

→ Bread & Cheese

01 - 4 slices sourdough bread
02 - 5 oz Gruyere cheese, grated or thinly sliced

→ Onions

03 - 1 large yellow onion, thinly sliced
04 - 1 tablespoon unsalted butter
05 - 1 teaspoon olive oil
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon sugar

→ For Grilling

08 - 2 tablespoons unsalted butter, softened

→ Optional Additions

09 - Fresh thyme leaves or black pepper to taste

# Directions:

01 - Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium heat. Add sliced onions and 1/4 teaspoon salt. Cook, stirring occasionally, for 15-18 minutes until golden brown and caramelized. Add 1/2 teaspoon sugar halfway through if desired for deeper sweetness. Set aside.
02 - Lay out all 4 sourdough slices. Butter one side of each slice with softened butter.
03 - Place half the Gruyere cheese on the unbuttered side of two bread slices. Top each with half the caramelized onions, then sprinkle with thyme or black pepper if using. Cover with remaining cheese and top with the other bread slices, buttered side facing outward.
04 - Heat a large skillet or griddle over medium-low heat. Place sandwiches in the pan and cook for 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is completely melted.
05 - Remove sandwiches from pan and let rest for 1 minute. Slice diagonally and serve hot.

# Expert Advice:

01 -
  • The sourdough's tangy bite cuts through the richness in a way that makes you reach for another bite before you've even finished the first.
  • Those caramelized onions taste like you spent hours on them, but really they just need some patience and a little heat.
  • It's fancy enough to feel like a treat, but simple enough that you can make it on a Wednesday night without breaking a sweat.
02 -
  • Don't rush the onions on high heat thinking you'll save time, they'll burn and turn bitter instead of sweet, I learned this the hard way.
  • The bread needs to be buttered on the outside and have something on the inside before it hits the pan, or it gets soggy instead of crispy.
03 -
  • Use medium-low heat instead of medium or high, it's the difference between melted cheese and burnt bread.
  • If your onions finish before you're ready to build the sandwich, transfer them to a plate and keep them warm, they hold up better that way.
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