French Onion Grilled Cheese (Print-Friendly Version)

Caramelized onions and melty Gruyère bring a savory twist to this crisp, golden grilled cheese sandwich.

# What You’ll Need to Make This:

→ For Caramelized Onions

01 - 2 tablespoons unsalted butter
02 - 2 tablespoons olive oil
03 - 3 medium yellow onions, peeled, halved, and thinly sliced
04 - 1 teaspoon granulated sugar
05 - 1/2 teaspoon fine salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1 teaspoon fresh thyme leaves, chopped
08 - 60 millilitres beef broth, dry sherry, or water

→ For Sandwiches

09 - 2 tablespoons unsalted butter
10 - 2 tablespoons olive oil
11 - 4 slices hearty sourdough bread
12 - 170 grams Gruyère cheese, shredded
13 - 115 grams sharp white cheddar cheese, shredded

# How to Prepare:

01 - Melt 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large heavy skillet over medium heat. Add sliced onions, stirring to coat evenly. Cover and cook for 5 minutes until onions begin to soften.
02 - Uncover the skillet, add sugar, salt, and black pepper. Stir thoroughly, re-cover, reduce heat to medium-low, and cook in 5-minute intervals, stirring each time, until onions reach a deep golden brown, about 20 minutes.
03 - Add beef broth, sherry, or water to the skillet, scraping up browned bits with a wooden spoon. Cook for 1 minute, stir in chopped thyme, then remove from heat. Transfer onions to a heatproof bowl and carefully wipe out the skillet.
04 - Melt remaining butter and olive oil in the skillet over medium-low heat. Arrange four slices of bread in the skillet and cook until lightly toasted, approximately 2 minutes.
05 - Flip the bread slices. Evenly distribute shredded Gruyère and cheddar over each slice. Cover the skillet and cook until bread is golden and cheese is thoroughly melted, about 2-3 minutes.
06 - Transfer bread to a chopping board. Spread caramelized onions over two slices, then top with the remaining slices, pressing gently to compact.
07 - Allow sandwiches to cool for 1-2 minutes before slicing in half. Serve immediately while hot and cheese is gooey.

# Extra Tips:

01 - Caramelizing onions slowly is crucial for developing their natural sweetness; avoid rushing this step.
02 - Cooking the sandwiches over medium-low heat ensures the cheese melts thoroughly without burning the bread.
03 - For an alternate finish, use a broiler or sandwich press to toast open-faced until cheese bubbles.

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