Go Back

French Onion Grilled Cheese

A comforting twist on a classic sandwich featuring gooey melted Gruyere cheese, sweet caramelized onions, and a rich dipping broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Comfort Food, French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Grilled Cheese
  • 4 pieces red onions, sliced thin These onions will caramelize beautifully, adding rich sweetness and depth.
  • 4 tablespoons salted butter To achieve a golden-brown crust on your bread.
  • 4-6 slices hearty white bread A sturdy base that will hold all the deliciousness.
  • 3 cups shredded Gruyere cheese Offers a delightful stretch and creamy texture.
  • 1 teaspoon sugar Enhances the caramelization of the onions.
For the Dipping Broth
  • 2 tablespoons salted butter Adds rich flavor to the broth.
  • 2 tablespoons all-purpose flour Thickens the broth.
  • 1/3 cup sherry wine Can be substituted with vegetable broth for a non-alcoholic option.
  • 1 can (14.5 oz) beef broth A warm, comforting base.
  • 1/2 teaspoon dried thyme leaves Adds lovely aromatic flavor.
  • 1/4 teaspoon pepper Finishes off the broth perfectly.

Method
 

Caramelizing the Onions
  1. Melt 4 tablespoons of butter in a Dutch oven over medium heat.
  2. Add sliced red onions, stirring gently to coat in the butter.
  3. Sprinkle sugar over the onions to aid in caramelization.
  4. Cook over medium heat, adjusting to medium-low as necessary, stirring occasionally, for about 35 minutes until soft and golden.
  5. Once done, sprinkle with salt, spoon into a bowl, and set aside.
Making the Dipping Broth
  1. In the same Dutch oven, melt 2 tablespoons of butter.
  2. Whisk in 2 tablespoons of flour to create a roux.
  3. Gradually add thyme, sherry wine, beef broth, and pepper. Whisk to combine.
  4. Heat over medium heat for 3-5 minutes until it reaches dipping consistency.
  5. Pour the broth into a bowl and set aside.
Assembling the Grilled Cheese
  1. Butter one side of each slice of bread.
  2. Heat a pan over medium heat, placing bread, butter side down, onto the pan.
  3. Once browned, flip the slices over.
  4. On one slice, layer Gruyere cheese and caramelized onions, then top with another slice.
  5. Toast until the cheese melts and the sandwich is golden-brown.
  6. Remove from heat, slice, and serve with the dipping broth.

Notes

Choose hearty bread to withstand moisture and maintain structure. Patience is key for onions; cook low and slow. You can add fresh herbs or spices to the broth for variation.