Caramelized Onion Grilled Cheese (Printable)

Buttery bread layered with jammy caramelized onions and sharp cheddar cheese. Crispy, golden, and utterly satisfying.

# 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

→ Extras

08 - Freshly ground black pepper to taste

# How To:

01 - Heat olive oil in a large skillet over medium heat. Add the sliced onions and salt, stirring to coat. Cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Add sugar halfway through if desired to boost sweetness and browning.
02 - Remove 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 3-4 minutes per side, pressing gently, until bread is crisp and golden and cheese is melted. Adjust heat as needed to prevent burning.
05 - Remove from pan, let rest 2 minutes, slice, and serve hot.

# Expert Tips:

01 -
  • The onions transform into something sweet and almost jammy, giving every bite a depth you dont expect from such simple ingredients.
  • Its comfort food that feels a little fancy without any extra effort or hard to find items.
  • The contrast between crispy, buttery bread and gooey melted cheese with those soft onions is completely satisfying.
  • You can make it on a weeknight and it still feels special enough for a lazy weekend lunch.
02 -
  • Dont rush the onions, they need time and patience to caramelize properly, and if you turn the heat up too high they will burn instead of getting sweet and golden.
  • Use medium low heat when grilling the sandwich so the bread has time to crisp up while the cheese melts, otherwise you will end up with burnt bread and cold cheese in the middle.
  • Grate your own cheese instead of buying pre shredded because the anti caking agents in the bagged stuff can make it clumpy and keep it from melting smoothly.
03 -
  • If your onions start to stick or look dry while caramelizing, add a splash of water or vegetable broth to the pan and scrape up the browned bits for even more flavor.
  • Let the finished sandwich rest for a minute or two before cutting so the cheese sets slightly and does not all ooze out when you slice it.
  • Make a big batch of caramelized onions ahead of time and keep them in the fridge, they last for about a week and make throwing together this sandwich even faster.
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