Crispy Onion Grilled Cheese (Printable Version)

Golden fried onions add irresistible crunch to layers of melted cheddar and mozzarella between buttery toasted bread slices.

# What You'll Need:

→ Crispy Onions

01 - 1 small yellow onion, thinly sliced
02 - 1/2 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon paprika
07 - 1/2 cup buttermilk (or milk with a splash of lemon juice)
08 - Vegetable oil, for frying

→ Sandwich

09 - 4 slices sourdough or white bread
10 - 4 tablespoons unsalted butter, softened
11 - 1 cup grated sharp cheddar cheese
12 - 1 cup grated mozzarella cheese

# How to Make It:

01 - Combine flour, cornstarch, salt, black pepper, and paprika in a shallow bowl. Place buttermilk in a separate bowl. Dip onion slices into buttermilk, then dredge in the flour mixture. Shake off any excess.
02 - Heat 1 inch of vegetable oil in a skillet over medium-high heat. Fry onions in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels and set aside.
03 - Butter one side of each bread slice. Arrange two slices butterknife side down on a clean surface. Evenly sprinkle half the cheddar and mozzarella over each, add a generous layer of crispy onions, then top with the remaining cheese. Cover with the other bread slices, buttered side up.
04 - Heat a nonstick skillet or griddle over medium-low heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
05 - Remove sandwiches from the skillet. Allow them to rest briefly, then cut in half and serve warm.

# Expert Tips:

01 -
  • The combination of textures, from the crunch of fried onions to the pull of melted cheese, is utterly addictive
  • It takes a childhood favorite and elevates it into something that feels fancy but comes together in thirty minutes
  • The crispy onions can be made ahead and stored, making weeknight dinners almost effortless
02 -
  • Do not rush the frying process, onions that are not properly crispy will become soggy inside the sandwich
  • Low and slow is the key to melting the cheese completely before burning the bread
  • The resting period, however brief, prevents the cheese from oozing out immediately when you cut into it
03 -
  • Grate your own cheese from blocks rather than using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting
  • Use a cast iron skillet if you have one, it maintains even heat and creates the most beautiful golden crust
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