Caramelized Onion Grilled Cheese (Printable)

Golden-brown sourdough layered with sweet caramelized onions and sharp white cheddar. A simple, satisfying 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

# 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 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 transfer to a plate. Wipe out skillet if needed.
03 - Butter one side of each bread slice. Place two slices, buttered side down, on a clean work surface.
04 - Top each bread slice with half the grated cheddar cheese, then distribute caramelized onions evenly over the cheese. Sprinkle with black pepper. Cover with remaining bread slices, buttered side up.
05 - 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 melted. Adjust heat as needed to prevent burning.
06 - Remove sandwiches from pan and let rest for 2 minutes. Slice diagonally and serve hot.

# Expert Tips:

01 -
  • The onions cook down into something sweet and jammy that tastes like you spent all day in the kitchen even though you didn't.
  • Sharp white cheddar brings a tangy bite that balances the sweetness perfectly, and the buttery crust shatters when you press down with your spatula.
  • It's fancy enough to impress someone but easy enough to make on a weeknight when you need something that feels like a hug.
02 -
  • Don't rush the onions by cranking up the heat or they'll burn on the edges and stay crunchy in the middle instead of turning sweet and jammy.
  • Use medium-low heat when grilling the sandwich or the bread will scorch before the cheese melts, leaving you with a burnt outside and cold inside.
  • Grate your own cheese instead of buying pre-shredded because the anti-caking powder on bagged cheese keeps it from melting smoothly.
03 -
  • Let your butter come to room temperature before spreading it, or you'll tear the bread trying to force cold butter across the surface.
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt into every corner and create good contact with the pan for even browning.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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