Caramelized Onion Grilled Cheese (Printable View)

Golden-brown grilled cheese with jammy caramelized onions and melted sharp white cheddar. A timeless comfort classic.

# 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

# How to Make It:

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 onions from heat and transfer to a bowl. Wipe out skillet if needed for sandwich preparation.
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 freshly ground 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 fully melted. Adjust heat as needed to prevent burning.
06 - Remove sandwiches from pan and let rest for 2 minutes. Slice diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • The onions cook down into something so sweet and silky you'll want to make extra just to keep in the fridge.
  • Sharp white cheddar brings a tangy bite that balances all that caramelized sweetness perfectly.
  • It feels fancy enough for a quiet dinner alone with a glass of wine, but simple enough to make on a Tuesday.
  • The golden, crispy sourdough crust gives you that satisfying crunch in every bite.
02 -
  • Don't rush the onions, if you crank the heat too high they'll brown on the edges but stay crunchy in the middle instead of turning soft and sweet.
  • Keep the heat medium-low when grilling the sandwich or the bread will burn before the cheese melts.
  • Grate your own cheese instead of buying pre-shredded, the anti-caking agents in bagged cheese can make it grainy and slow to melt.
03 -
  • Make a big batch of caramelized onions on the weekend and keep them in the fridge, they'll last a week and turn any sandwich or omelet into something special.
  • Press the sandwich gently with your spatula while it cooks, it helps the cheese melt into the onions and gives you better contact with the pan for an even, crispy crust.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
Return