Caramelized Onion Grilled Cheese (Printable version)

Golden-brown sourdough sandwich with jammy caramelized onions, melted sharp cheddar, and fresh black pepper.

# Ingredient List:

→ 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

→ Seasonings

08 - Freshly ground black pepper to taste

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add sliced onions and salt, stirring to coat. Cook, stirring occasionally, for 20 to 25 minutes until deeply golden and caramelized. Add sugar halfway through to enhance sweetness and browning.
02 - Remove caramelized onions from heat and set aside. Wipe out skillet if needed.
03 - Butter one side of each bread slice. Place two slices, buttered side down, on a clean surface. Top each with half the grated cheddar, then pile caramelized onions evenly over the cheese. Sprinkle with black pepper. Cover with remaining bread slices, buttered side up.
04 - 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.
05 - Remove sandwiches from pan, let rest 2 minutes, slice diagonally, and serve hot.

# Expert Advice:

01 -
  • The onions turn into something almost jam-like, sweet and rich enough to make cheese taste even better.
  • It feels fancy but uses ingredients you probably already have, and the process is surprisingly forgiving.
  • You can make extra caramelized onions and keep them in the fridge for quesadillas, eggs, or just eating with a spoon when no one is looking.
02 -
  • Don't rush the onions—if you crank the heat to save time, they'll brown on the edges and stay crunchy in the middle instead of turning soft and sweet all the way through.
  • Use medium-low heat when grilling the sandwich, or the bread will burn before the cheese melts and you'll end up with a sad, unmelted center.
  • Grate your own cheese instead of buying pre-shredded, which is coated with anti-caking agents that make it melt unevenly and sometimes stay grainy.
03 -
  • If your onions start to stick or look dry while caramelizing, add a tablespoon of water or white wine to deglaze the pan and keep them moving.
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt into the onions and create better contact with the pan for even browning.
  • Let the sandwich rest for a couple of minutes after grilling so the cheese firms up just enough to stay inside when you cut it, instead of oozing out all over the plate.
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