Caramelized Onion Gruyère Grilled Cheese (Printable Version)

Gourmet grilled cheese featuring sweet caramelized onions and nutty Gruyère on crispy country bread.

# What You'll Need:

→ For the Caramelized Onions

01 - 2 large yellow onions, thinly sliced
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper
06 - 1 tsp fresh thyme leaves (optional)
07 - 1 tsp balsamic vinegar (optional)

→ For the Sandwiches

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

# Directions:

01 - Melt butter with olive oil in a large skillet over medium-low heat. Add sliced onions, salt, and pepper. Cook stirring occasionally until deeply golden and caramelized, about 25–30 minutes. Stir in thyme and balsamic vinegar if using, cook 1 minute longer. Remove from heat.
02 - Lay out bread slices. Spread caramelized onions evenly on two slices. Top each with half the grated Gruyère. Close with remaining bread slices.
03 - Spread softened butter generously on the outside of each sandwich.
04 - Heat a non-stick skillet or griddle over medium heat. Place sandwiches in pan and cook until golden brown with cheese melted, about 3–4 minutes per side. Press gently with spatula for even toasting.
05 - Slice each sandwich in half and serve immediately.

# Expert Tips:

01 -
  • The combination of sweet, slow-cooked onions and nutty Gruyère creates layers of flavor that elevate a simple sandwich into something restaurant-worthy
  • This recipe proves that taking extra time with humble ingredients transforms them into pure comfort food magic
02 -
  • The key to perfect caramelized onions is patience, so resist the urge to turn up the heat to speed things along, or they'll burn instead of caramelize
  • Letting the sandwiches rest for just 30 seconds after cutting helps the cheese set slightly so it doesn't all ooze out when you take that first bite
03 -
  • Make a double batch of caramelized onions and keep them in your fridge, they elevate everything from burgers to pasta during the week
  • Grating your own cheese instead of buying pre-grated makes a huge difference in how smoothly it melts
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