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French Onion Grilled Cheese Sandwiches

Linda found this recipe in the New York Times a few weeks ago and she tried it out last Saturday. Wow, it's all the flavor of French Onion soup in a sandwich. This will be the best grilled sandwich you have ever eaten....

Makes 2 Sandwiches


4 tablespoons unsalted butter
1 pound yellow or Vidalia onions, peeled, and thinly sliced for caramelizing
Kosher salt and black pepper
4 ounces Gruyère cheese, grated
4 slices hearty white bread, cut no wider than 1/2-inch thick


In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Begin sautéing on medium-high heat, stirring regularly. Reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a bit of olive oil, scraping up any browned bits that are stuck to the bottom of the skillet.

Transfer the onions to a medium bowl and season with salt & pepper if needed. Add the cheese to the onions and stir to combine. Wipe out the skillet, lightly butter 2 slices bread, place them in the skillet, and then scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, top side lightly buttered, and press down gently. Grill like typical grilled cheese sandwiches until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes.

Or, do what we did, a Panini press to toast them. Serve immediately. They really do taste like French Onion Soup without the broth!!