French Onion Grilled Cheese (Print Format)

Toasted bread layered with melted Gruyère and sweet caramelized onions for a flavorful bite.

# Ingredients:

→ Butter

01 - 4 tablespoons unsalted butter

→ Onions

02 - 1 pound yellow or Vidalia onions, peeled, halved, and thinly sliced

→ Seasonings

03 - Kosher salt and black pepper, to taste
04 - 2 teaspoons sherry, red-wine, or white-wine vinegar (optional)

→ Cheese

05 - 4 ounces Gruyère cheese, grated

→ Bread

06 - 4 slices bread, cut no wider than ½-inch thick

# Steps:

01 - Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the sliced onions and season with kosher salt and black pepper. Cover and cook, stirring occasionally, until softened, about 3 to 5 minutes. Uncover, reduce heat to medium-low, and continue cooking, stirring occasionally, until the onions turn deep golden brown, about 20 to 25 minutes. If onions appear dry or begin to stick, add a few tablespoons of water to deglaze the pan, scraping up browned bits. If using, add vinegar and cook until evaporated, about 1 minute. Transfer onions to a bowl and adjust seasoning with salt and pepper. Clean skillet if needed.
02 - Stir grated Gruyère cheese into the caramelized onions until evenly incorporated. Lay two slices of bread on a surface and divide the cheese-onion mixture evenly over them. Top with remaining bread slices and gently press down to form sandwiches.
03 - Melt 1 tablespoon unsalted butter in the skillet over medium heat. Place sandwiches in the skillet and cook until the bottoms are golden brown, approximately 3 to 4 minutes, adjusting heat to prevent burning. Add remaining 1 tablespoon butter, flip sandwiches, press gently, and cook until cheese is melted and bottoms are golden brown, another 3 to 4 minutes. Serve immediately.

# Tips:

01 - Caramelizing onions slowly over low heat develops sweetness and depth of flavor. Prepare onions in advance using a slow cooker to save time.
02 - Stirring cheese into warm onions before assembling ensures even cheese distribution and melting.

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