Gruyere Grilled Cheese with Caramelized Onions

To anyone that is curious about some things I said in my last post, the family member in the hospital is one of my sisters and she is doing much better now. I therefore have now returned to breathing normally for the time being. To everyone that has written me kind words of encouragement – I know you don’t know me and I don’t know you, but we might be friends for life. Thank you, for reals.

That being said, I need comfort food. I want pasta, cookies and chocolate. And cheese. Lots of cheese. If anyone hands me a salad I’m going to throw it right back at them. This has not been the kind of week that raw vegetables can fix.

This sandwich is just what I need. It has onions that have been slow cooked until they’re brown and oh so sweet, paired with sharp Gruyere cheese. If you think Gruyere is an expensive cheese that only snobs buy, don’t worry, I used to secretly believe the same thing. Until I found out how delicious it is and then I realized it was one of those things in life you can’t skimp on, whether you’re a food snob or not. Sometimes delicious is just expensive.

BTW – this bread was baked by my stepfather’s good friend who retired and decided to pursue his lifelong dream of being a bread baker. This entails getting up insanely early (like, 3:00AM)¬† 3-4 days a week to bake bread in his custom built oven. As awesome¬† as this sounds, I have to say one thing: there are a lot of things I dream about doing one day, but NONE of them involve getting up before the sun rises. Ever. But I’m glad he feels that way, cause his bread is amazing. Almost as amazing as this delicious grilled cheese.

Gruyere Grilled Cheese with Caramelized Onions

Makes roughly 2 sandwiches

1 small sweet onion, thinly sliced
2 tablespoons olive oil
Pinch salt
Pinch sugar
Sliced hearty whole-grain bread
Gruyere Cheese, sliced

Heat one tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and sprinkle with salt and sugar. The sugar is to help with the caramelization and the salt sweats the onion out a bit, as well as balances the sugar. Cook, stirring frequently, until the onions are browned, about 20-25 minutes.

Take two pieces of bread line one side with sliced cheese. Then distribute some onions over top and top with another piece of bread. Brush the outside pieces with olive oil and return to the pan. I recommend placing another pan on top of the sandwich in order to squash it down a bit. Cook the sandwich until the bread has browned, about 2-5 minutes. Flip over and repeat. Transfer to a plate and dig in!

Print this recipe!

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13 Thoughts on “Gruyere Grilled Cheese with Caramelized Onions

  1. Ummmm… this looks so amazingly DELICIOUS!

  2. Tere Payne on July 29, 2011 at said:

    I can attest since we’ve had the pleasure of that bread. I’m going to try the sandwich this week. Thankfully, we have some great bread bakers up in Michigan.

  3. I heart grilled cheeses! YUM!

  4. We recently had a discussion (resulting in agreeing to a throw down) as to what exactly makes the best grilled cheese sandwich. This one is unquestionably in the conversation now. Just thinking about the melted gruyere with those caramelized onions makes our mouths water. Delicious!

  5. This sounds fabulous– what a twist on your average grilled cheese! Thanks for sharing, will be trying this soon!

  6. Yum! I am going to make this tonight… thanks!

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  8. chris on October 17, 2011 at said:

    only bread I had was reg. white sand. bread.
    Was still melt in your mouth amazing!
    Thanks for the idea


  9. alex on October 26, 2011 at said:

    Great sandwich

  10. Pat on January 13, 2013 at said:

    I’d add a touch of brown sugar or port to the onions, to give the “slightly sweet and salty” combo.. The onions alone are not quite sweet enough..

  11. Jerianne Hanks on February 27, 2013 at said:

    I seriously need that bread recipe so my sandwich will look and taste like that! Oh, my! Heaven in a sandwich!

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  13. Sharla Lewandowski on June 9, 2013 at said:

    I made these because I did the June OAMM menu and I have to say… these were delicious. Good job!

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