Description
A decadent French Onion Grilled Cheese sandwich combines caramelized onions cooked with herbs and wine, layered with melted Gruyere and white cheddar cheeses, then grilled to golden perfection on thick sliced bread with a buttery crust. This recipe transforms classic grilled cheese with the rich, savory flavors of homemade onion jam and Parmesan, perfect for a comforting meal or gourmet lunch.
Ingredients
Scale
Onion Jam
- 3 tablespoons Olive Oil
- 8 Small Onions, sliced
- 1 Rosemary Sprig
- 2 Bay Leaves
- 3 Thyme Sprigs
- ½ cup Brown Sugar
- ½ cup Red Wine
- 1 tablespoon Balsamic Vinegar
- 1 (10.5 ounce) can French Onion Soup
Grilled Cheese Sandwich
- 8 slices Thick Sliced Bread
- ½ cup Butter, softened
- 1 cup Gruyere Cheese, shredded
- 1 cup White Cheddar Cheese, shredded
- Onion Jam (from above)
- 3 tablespoons Grated Parmesan Cheese
Instructions
- Make the Onion Jam: Heat olive oil in a large skillet over medium heat. Add sliced onions, rosemary, bay leaves, and thyme sprigs. Cook slowly, stirring occasionally, until the onions become deeply caramelized and golden brown, about 30-40 minutes. Stir in brown sugar, red wine, and balsamic vinegar, then add the French onion soup. Simmer the mixture until thickened and jam-like, about 10 more minutes. Remove herb sprigs and bay leaves before using.
- Prepare the Sandwiches: Butter one side of each bread slice. On the non-buttered side, spread a generous layer of the prepared onion jam. Layer half the slices with shredded Gruyere and white cheddar cheese, then top with the remaining bread slices, buttered side out.
- Grill the Sandwiches: Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook until the bread is golden and crispy and the cheese melts, about 4-5 minutes per side. Sprinkle grated Parmesan cheese on top of the sandwiches during the last minute of grilling for extra flavor.
- Serve: Remove the sandwiches from the skillet, slice as desired, and serve immediately while warm and gooey.
Notes
- Use low and slow heat to caramelize the onions properly without burning.
- If you don’t have French onion soup, substitute with beef broth and a splash of soy sauce for depth.
- Gruyere and white cheddar provide a perfect balance of creamy and sharp flavors.
- Butter the bread generously for a crispy golden crust.
- Make extra onion jam and store it refrigerated for up to 5 days.