French Onion Grilled Cheese
French onion grilled cheese is a gooey, indulgent sandwich layered with caramelized onions, melted Gruyère, and mozzarella cheese. Sweet, jammy onions cooked with sherry and balsamic vinegar create rich flavor that pairs perfectly with crusty sourdough bread. Easy enough for a cozy lunch or elevated enough for a backyard BBQ, this sandwich is sure to satisfy any cheese and onion lover. Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Tasty Team
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 25 min
1 hr 25 min
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 25 min
1 hr 25 min
Ingredients
for 4 servings
Onions:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 medium yellow onions, thinly sliced
- 1 medium red onion, thinly sliced
- ¼ cup dry sherry
- 2 tablespoons fresh thyme leaves
- 2 dried bay leaves
- 1 ½ teaspoons kosher salt, or more to taste
- 1 teaspoon freshly ground black pepper
- ½ cup beef stock
- 2 teaspoons balsamic vinegar
Sandwiches:
- 8 tablespoons mayonnaise
- 8 sourdough bread slices (from 1 loaf)
- 1 ⅓ cups grated gruyere cheese
- 1 ⅓ cups shredded mozzarella cheese
- 12 tablespoons unsalted butter
Nutrition Info
- Calories 784
- Fat 72g
- Carbs 7g
- Fiber 0g
- Sugar 2g
- Protein 23g
Estimated values based on one serving size.
Preparation
- Make the onions: Set the multicooker to high saute. Add the butter and olive oil, and let the butter melt. Stir in the yellow and red onions. Cook, stirring occasionally, for about 5 minutes, or until softened. Stir in the sherry, thyme, bay leaves, salt, and pepper.
- Place the lid on the multicooker, and lock it. Set the valve to the Sealing position. Cook on high pressure for 15 minutes. Quick-release the steam.
- Remove the lid from the multicooker, and set to high saute. Remove the bay leaves. Cook, stirring often, for about 10 minutes, or until the onions are jammy and golden brown and most of the liquid is reduced. Pour in the beef stock, and stir to scrape up the browned bits in the bottom of the cooker insert (this is called deglazing). Stir in the balsamic vinegar. Taste and adjust seasoning with more salt if needed.
- Make the sandwiches: Spread 1 tablespoon mayonnaise on 1 slice of each slice of bread. On 4 of the bread slices (mayonnaise-side facing out), layer ⅓ cup grated Gruyère, 2–3 tablespoons of the caramelized onion mixture, and ⅓ cup shredded mozzarella. Top each with a second slice of bread, mayonnaise-side facing out.
- Melt 3 tablespoons butter in a skillet over medium-low. Place 1 sandwich in the skillet, and cook until the bread is golden and crispy, 3–4 minutes per side, pressing gently with a spatula, and reducing the heat if needed if the bread starts to overbrown. Repeat the process with the remaining butter and 3 sandwiches.
- Slice the sandwiches in half, and serve while the cheese is hot and gooey.
- Enjoy!
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