Buttery, crisp grilled cheese with melted Gruyère and sharp cheddar, sweet caramelized onions and a swipe of Dijon.
Before you start: soften 2 tbsp of the butter for spreading. Shredded cheese melts faster and more evenly than sliced.
Mayonnaise spread on the outside instead of butter browns even more evenly. Make a big batch of onions: they keep a week in the fridge and are great on burgers and in omelets.
Ingredients
Scale
Measurement units
- 4 tbsp unsalted butter (divided; 2 tbsp softened for spreading)
- 2 medium yellow onions (thinly sliced)
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 2 tbsp Dijon mustard
- 4 oz Gruyère cheese (thinly sliced or shredded)
- 4 oz sharp cheddar cheese (thinly sliced or shredded)
- 4 slices sourdough or sturdy sandwich bread
Ingredients
Scale
Measurement units
- 4 tbsp unsalted butter (divided; 2 tbsp softened for spreading)
- 2 medium yellow onions (thinly sliced)
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 2 tbsp Dijon mustard
- 4 oz Gruyère cheese (thinly sliced or shredded)
- 4 oz sharp cheddar cheese (thinly sliced or shredded)
- 4 slices sourdough or sturdy sandwich bread
Instructions
Caramelize the onions
Melt butter (2 tbsp) in the skillet over medium-low heat. Add sliced onions and salt (¼ tsp).
Cook, stirring every few minutes, until soft, jammy and deep golden brown, about 20 minutes. If the pan starts to scorch, add a splash of water and scrape.
Season with pepper (⅛ tsp), move the onions to a bowl and wipe out the skillet.
Equipment: large skillet with a lid
Build the sandwiches
Lay out bread slices and spread Dijon (2 tbsp) over two of them.
On the mustard slices, layer Gruyère (4 oz), the onions and cheddar (4 oz), dividing evenly. Top with the plain slices.
Toast the sandwiches
Spread softened butter (2 tbsp) over the outsides of both sandwiches.
Set the sandwiches in the skillet over medium-low heat, cover and cook until the bottoms are deep golden, about 4 minutes.
Flip gently and cook the second side uncovered until golden and the cheese is fully melted, about 4 minutes.
Equipment: large skillet with a lid, wide spatula
Rest and cut
Let the sandwiches rest so the cheese sets slightly, about 1 minute, then cut diagonally. Serve with tomato soup for dunking.
Tomorrow's Meal
Caramelized Onion & Gruyère Omelet
Any extra caramelized onions and cheese folded into a buttery omelet with a dab of Dijon.
You'll need to pick up:
3 eggs1 tbsp butterpinch of salt
Quick overview:
- 1.Whisk the eggs with a pinch of salt
- 2.Melt the butter in a nonstick skillet over medium heat, add the eggs and stir gently until barely set, 1 to 2 minutes
- 3.Scatter leftover onions and a handful of cheese over half
- 4.Fold the omelet over, cook 30 seconds more and slide onto a plate
Before you cook
Cook notes
- • Before you start: soften 2 tbsp of the butter for spreading.
- • Make a big batch of onions: they keep a week in the fridge and are great on burgers and in omelets.
- • Shredded cheese melts faster and more evenly than sliced.
- • Swiss or fontina work in place of Gruyère.
- • Mayonnaise spread on the outside instead of butter browns even more evenly.
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