french onion grilled cheese.

I’m going to tell you about the most spectacular grilled cheese sandwich.


Inspired by one of my favorite soups.

But first, did you know that last month was national grilled cheese month? I mean an entire month dedicated to melty, gooey cheese.  Not sure how I wasn’t aware that this was a thing?  But it’s totally something I could get on board with.

Because it’s freaking grilled cheese, man.

To celebrate, albeit it fashionably late, I decided to kick the standard sandwich up a notch by adding onions, prepared like the traditional French onion soup.  Cooking them long and slow until they caramelized, bringing out their delicious complexity and sweetness.  I sandwiched the golden hued onions between a duo of cheeses and two buttery slices of Nature’s Own Thick Sliced Multigrain bread so that each bite contained the flavors of that beloved soup.

It’s such a simple recipe, that requires only 5 ingredients, but it does take some time to get those onions caramelized perfectly.  But trust me, it’s soooo worth it.  And if you’re a fan of French onion soup, you will absolutely love this sandwich.

You can even dip it in some beef broth and get the whole shebang.

Now I want to make it again so I can dip it in beef broth.

Because that sounds divine.


French Onion Grilled Cheese 

serves 1

  • 1/2 tbsp. unsalted butter, plus more for buttering bread
  • 1/2 medium onion, thinly sliced
  • 2 slices Nature’s Own Thick Sliced Multigrain*
  • 2 slices Swiss cheese
  • 2 slices Provolone cheese
  • optional: warm beef broth for dipping

Melt 1/2 tbsp. of unsalted butter in a medium skillet over low heat.  Add onion slices and cook for around 30 minutes, stirring occasionally, until caramelized. Set aside.

Butter each slice of bread.  Place one slice of bread, buttered side down, on a large skillet.  Add one slice of the Swiss cheese and one slice of Provolone cheese to bread, and top with the caramelized onions.

Top the onions with the two remaining cheese slices, and the last remaining slice of bread, buttered side up.  Cook sandwich until golden brown, and then flip.  The sandwich is done when both sides are golden brown, and the cheese has melted.

Cut in half and serve immediately with optional beef broth.





Let’s make soup-inspired grilled cheeses a thing.


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