French Onion Soup Grilled Cheese
one of Top Chef judge Tom Colicchio's sandwich'es from his Wichcraft restaurant. Add lettuce, spinach or anything else you like but its great plain. caramelizing the onions takes time but worth it. (you can also do a double batch and freeze half for another time)
Total time
40 min
Servings
4
Calories
466.7
Category
Soups & Stews
Elevate your lunch game with this French Onion Soup Grilled Cheese recipe. Combining the rich, caramelized sweetness of Spanish onions with creamy Gruyere cheese on crispy rye bread, this sandwich delivers all the comforting flavors of classic French onion soup in a quick, handheld form. Ready in just 40 minutes, it's an easy, high-protein meal perfect for busy weekdays or a cozy weekend treat.
Ingredients
Makes 4 servings
- 8 gruyere cheese
- 8 Spanish onion
- 1 olive oil
- 1 butter
Method
Over a medium-high flame, heat the oil and add the onions. Cook them slowly (make sure the heat is high enough that they don’t steam) and allow them to gently caramelize, about 30 minutes. Add salt, pepper, and the butter at the end to season.
Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese. Cover with the second slice of rye. Place on a panini grill and press. Sandwich is ready when the cheese has melted.
Cook's notes
- For deeper caramelization, cook onions on medium-high heat without stirring too often; this prevents steaming and enhances sweetness.
- Use freshly grated Gruyere for better melting and flavor; pre-shredded cheese often contains anti-caking agents that affect texture.
- Press the sandwich firmly on a panini grill or in a skillet with a heavy pan to ensure even browning and complete cheese melt.
Easy swaps
- Instead of Gruyere cheese, use Swiss cheese or fontina
- Instead of Spanish onion, use Yellow onion or Vidalia onion
- Instead of Rye bread, use Sourdough or crusty white bread
Frequently asked
Can I use a different cheese instead of Gruyere?
Yes, Swiss cheese, fontina, or even provolone work well as substitutes, though the flavor profile will shift slightly.
How do I prevent the bread from getting soggy?
Cook the onions until all excess moisture evaporates (about 30 minutes), and avoid overloading the sandwich with wet ingredients.
Can I make this gluten-free?
Absolutely! Use gluten-free rye-style bread or any sturdy gluten-free bread to maintain structure.
What if I don't have a panini press?
Use a non-stick skillet over medium heat and press the sandwich down with a spatula or another heavy pan.
