Key PointsFrench onion grilled cheese combines caramelized onions, Gruyère cheese and buttery bread into elevated comfort food.This recipe from NYT Cooking is highly rated, with commenters calling it “next level” and “genius.”I made the sandwich in my home kitchen to see if it lived up to the hype.
I love a good food mashup. Brownie cookies? Yes, please? Key lime pie cheesecake? Yep. Grilled cheese hot dogs? Say less!
Considering that, you can imagine how I feel about the concept of a French onion grilled cheese. It’s hard to imagine getting anything less than magical happening when you combine two of the ultimate comfort foods: a gooey grilled cheese sandwich and a bowl of French onion soup. When I ran across the version of this mashup by Ali Slagle—a recipe developer and the author of I Dream of Dinner—on NYTCooking‘s site, I knew I had to give it a try.
This decadent sandwich combines the deep, caramelized sweetness of onions with rich, gooey luxurious Gruyère, and nestles it all between two buttery, golden slices of bread. It’s not your average grilled cheese: It’s elevated comfort food that feels both nostalgic and fancy. It’s also absolutely perfect for this time of year, when cool, cloudy days call for all the cozy food.
Read on to see how the sandwich came together in my kitchen and find out how to make this next-level comfort food at your house.
Related: This Oregon-Famous Grilled Cheese Has Been Ordered More Than 78K Times—We Tried It to See What the Hype Was About
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Table of ContentsWhat People Online Are Saying About French Onion Grilled CheeseIngredients You Need To Make French Onion Grilled CheeseHow To Make French Onion Grilled CheeseMy Honest Review of This French Onion Grilled Cheese Sandwich6 Tips for Making the Best French Onion Grilled Cheese
What People Online Are Saying About French Onion Grilled Cheese
When I was considering making this recipe, I look a look at the comments (as one does) and if I wasn’t sold before, I was definitely sold after. This recipe has garnered thousands of glowing reviews, with nearly 5,000 ratings on The New York Times Cooking site, averaging 5 stars.
Here’s what some commenters on social media and Reddit have had to say:
“I lovvvvve this recipe. It’s so easy but still next level & actually genius.”
“SO SO GOOD. Comfort food at its…fanciest!
“I have made that like 6 times in the last three weeks. Obsessed.”
“I think you’ve changed my life with this recipe. No other grilled cheese will ever compare.”
“Someone once told me that this sandwich made them fall in love with me. Good trick to keep in your back pocket.”
Related: The Simply ‘Nostalgic’ Sandwich That Harrison Ford Used to Always Make for His Son
Ingredients You Need To Make French Onion Grilled Cheese
Courtesy Jo Ann Liguori
This recipe is a little more involved than your typical sandwich, but it’s worth it. To make it, you’ll need unsalted butter, yellow or Vidalia onions, Gruyère cheese, thinly sliced bread, salt and pepper and sherry, red wine or white wine vinegar (optional).
Related: I Tried 6 Fast Food Grilled Cheese Sandwiches and Found One That I’d Order Again (And Again)
How To Make French Onion Grilled Cheese
Courtesy Jo Ann Liguori
You can find the full recipe on The NYT Cooking site, but here’s a rundown of the process.
1. Caramelize the onions
In a large skillet over medium-high heat, melt the butter and add the onions. Season with salt and pepper and cook, covered, until softened, which should take about 5 minutes.
Uncover, lower the heat to medium-low and cook, stirring occasionally, until the onions are deep golden brown, which should take about 25 minutes (or longer). If the onions start to dry out, add a splash of water. For a touch of acidity, deglaze the pan with vinegar and let it evaporate.
2. Assemble the sandwich
Combine the grated Gruyère with the caramelized onions. Spoon half the mixture onto each of 2 bread slices, then top with the remaining slices. Press gently to hold everything together.
3. Grill to perfection
Wipe out (or wash) the skillet, then melt some butter in the skillet over medium heat. Cook the sandwiches until golden brown on the bottom, about 3 to 4 minutes. Add a little more butter, flip the sandwich and grill until the cheese melts and the bread is perfectly crisp and golden. Serve immediately.
Related: I Tried Ina Garten’s Ultimate Grilled Cheese Sandwich and It’s Crispy, Melty, Buttery and Pretty Much Perfect
My Honest Review of This French Onion Grilled Cheese Sandwich
Courtesy Jo Ann Liguori
OMG! This sandwich is pure comfort in every bite. The caramelized onions bring that deep, almost jammy sweetness, and when combined with Gruyère, you get an ultra-creamy filling that’s both savory and slightly nutty. The buttery, crispy bread adds the perfect crunch.
This is not a “quick lunch” recipe: The onions alone take at least 30 minutes, but the payoff is absolutely worth it. I’d describe this as the grilled cheese version of a bistro classic. It feels indulgent, cozy and restaurant-quality with just a few pantry staples.
Not gonna lie: This French Onion Grilled Cheese was magnifique. Would I make it again? Oui!
Related: How To Caramelize Onions Like a Chef
6 Tips for Making the Best French Onion Grilled Cheese
1. Be patient with the onions
Slow and steady wins here. Rushing the caramelization will result in the onions either being bland or burnt. Mine actually took closer to 45 minutes.
If you’re going to spend the time making caramelized onions, you might want to consider doubling or even tripling the amount. That way, you can use some for the sandwiches and stash the rest in the freezer so you’re ahead of the game for your next batch of grilled cheese or French onion soup.
One of the commenters on the NYT site goes above and beyond and makes a mega batch. “My wife and I make this recipe all the time,” they shared. “I’ll caramelize 10 lbs of onions and then freeze them in small portions so we can have these sandwiches whenever we want.”
3. Use good bread
You need a sturdy loaf that can hold up to the gooey filling. I used sliced bakery sourdough, and it was perfect. I bet a country white or even ciabatta would work just as well.
4. Grate the cheese yourself
Pre-shredded cheese doesn’t melt as well—and an ideal grilled cheese is all about that cheese pull.
5. Balance the richness
A small splash of vinegar keeps the sandwich from feeling too heavy. I pulled red wine vinegar from my pantry, but Slagle’s recipe also gives sherry and white wine vinegar as options.
6. Serve immediately
Like all grilled cheeses, it’s best hot off the skillet when the cheese is at peak gooeyness.
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About the author
Jo Ann Liguori is a Brooklyn-based freelance writer and editor with more than 30 years of experience in print and digital media. She draws on her experiences as an avid home cook and self-described ”word nerd” to cover subjects including food and recipes, grammar and language for outlets including Parade, Reader’s Digest, OXO’s blog, and New Jersey Monthly.
Dining and Cooking