Caramelized Onion Grilled Cheese (Print Version)

Buttery sourdough with sweet caramelized onions, sharp white cheddar, and crispy golden exterior. Pure comfort in every bite.

# 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

→ Seasoning

08 - Freshly ground black pepper to taste

# Cooking Directions:

01 - Heat olive oil in a large skillet over medium heat. Add sliced onions and salt, stirring to coat. Cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Add sugar halfway through to enhance 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.
04 - Top each slice 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.
05 - 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.
06 - Remove from pan, let rest 2 minutes, slice diagonally, and serve hot.

# Expert Suggestions:

01 -
  • The onions turn so soft and sweet they taste like jam, but savory.
  • Sharp cheddar cuts through the sweetness with just enough bite.
  • Crispy, buttery bread holds everything together like a hug.
  • It feels fancy but uses ingredients you probably already have.
02 -
  • Don't rush the onions—if you crank the heat to save time, they'll burn on the edges and stay raw in the middle.
  • Grate your own cheese instead of buying pre-shredded because the anti-caking powder on bagged cheese keeps it from melting smoothly.
  • Press the sandwich gently while it cooks so the cheese makes contact with the onions and everything melds together.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives you the crispest, most golden crust.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Leftover caramelized onions keep in the fridge for a week and taste incredible on burgers, pizza, or stirred into scrambled eggs.
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