French Onion Grilled Cheese
This might be the gooeyest cheesiest grilled cheese yet: French Onion Grilled Cheese. For this sweet and salty perfection, you need to spend a good amount of time caramalizing your onions until they’re creamy and golden brown, and add a bit of sugar and sea salt. The combination of Gouda, Gruyere and Fontina cheese makes for the best possible flavour and that epic cheese pull! The secret ingredient that makes this a sammy you’ll never forget is the French Onion Heluva Dip - a cult favourite that brings the creamy richness of this grilled cheese to a whole new level.
Pair this with Roussanne - a grape that originates from the Northern Rhone in France that has a naturally creamy texture coupled with bright acidity and stunning stone fruit flavours. I recommend the incredible Lake Breeze Alize Roussanne from Lake Breeze Winery - an absolutely fantastic wine that is rich yet crisp with a luxurious texture that pairs beautifully with the creamy richness of this grilled cheese while still cleansing the palate between bites. See links below to buy this wine or an alternative if you’re not in Canada! You can also pair this with a Pinot Gris, Viognier, or White Bordeaux if you’re struggling to find a Roussanne. Enjoy!
Get the wine here
YYC/Alberta: Get it from my Highlander Wines store-front here: Lake Breeze Alize Roussanne | Highlander Wine & Spirits
Here is an alternative if you aren’t in Canada: Andre & Michel Quenard Chignin-Bergeron Les Roches Blanches
French Onion Grilled Cheese
Ingredients
- 4 slices sourdough bread
- 1/4 cup salted butter (for onions)
- 2 medium onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon sea salt
- 1 cup Gruyere, grated
- 1/2 cup Aged Gouda, grated
- 1/2 cup Fontina cheese, grated
- 1/4 cup Butter (2 tbsp per slice of bread)
- 1/4 cup Heluva dip (2 tbsp per slice of bread)
Instructions
- Heat pan over medium heat and melt butter. Add sliced onions and stir to coat in the butter.
- Cover to cook, stirring every few minutes until onions start to caramelize (turn golden brown) - This should take about 30 minutes. Add sugar and sea salt and continue to caramalize for another 10-15 minutes.
- Assemble sandwiches: Spread butter on the outside of each slice of bread and French Onion Heluva Dip on the inside of each slice. Add a handful of grated cheese (combination of the 3 cheeses), followed by caramelized onions, then more cheese. Press both sides together.
- Reheat the same pan that had the caramelized onions (medium-high heat). Grill on one side (covered) for approximately 5 minutes or until bread is golden brown. Flip and grill again for another 3-5 minutes or until bread is golden brown and cheese is melted.
- Enjoy immediately with a chilled glass of Roussanne!
