French Onion Grilled Cheese
French Onion Grilled Cheese
Ingredients
For the Caramelized Onions
- 2 white onions, large, thinly sliced
- 1 red onions, large, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup beef broth
- 1 teaspoon balsamic vinegar
For the Grilled Cheese Assembly
- 8 slices sourdough bread
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded Gruyere cheese
- 1/4 cup mayonnaise
For Cooking the Grilled Cheese
- 2 tablespoons unsalted butter
Instructions
- 1
Prepare the Caramelized Onions: Thinly slice both white and red onions.
⏱️ 10 min
- 2
In an Instant Pot, select the 'Sauté' function. Melt 3 tablespoons of unsalted butter and add 1 tablespoon of olive oil. Add the sliced onions to the pot and sauté them, stirring occasionally, until they begin to soften, about 5 minutes.
⏱️ 5 min
- 3
Season the onions with sherry vinegar, kosher salt, freshly ground black pepper, fresh thyme sprigs, and the bay leaf. Stir to combine.
⏱️ 2 min
- 4
Secure the lid on the Instant Pot and set the valve to 'Sealing'. Select the 'Pressure Cook' (or 'Manual') function and set the cooking time for 15 minutes on high pressure. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
⏱️ 20 min
- 5
Once pressure cooking is complete, remove the lid and switch the Instant Pot back to the 'Sauté' function. Deglaze the pot by adding 1/2 cup of beef broth and scraping up any browned bits from the bottom with a wooden spoon.
⏱️ 3 min
- 6
Finish by adding 1 teaspoon of balsamic vinegar and continue stirring the onions on sauté mode until they are dark brown, deeply caramelized, and have a 'jammy' consistency. This will take about 15-20 minutes. Remove the thyme sprigs and bay leaf.
⏱️ 20 min
- 7
Assemble the Grilled Cheese: Take one slice of sourdough bread. Layer a generous amount of shredded mozzarella cheese on top. Add a substantial layer of the prepared caramelized French onions. Top the onions with shredded Gruyere cheese. Place a second slice of sourdough bread on top to complete the sandwich.
⏱️ 10 min
- 8
Spread a layer of mayonnaise evenly on the *outside* of the top slice of bread for each sandwich.
⏱️ 2 min
- 9
Cook the Grilled Cheese: Melt 2 tablespoons of unsalted butter in a large pan or griddle over medium heat.
⏱️ 1 min
- 10
Place the assembled sandwiches into the pan, mayonnaise-side down. Cook until the bread is golden brown and crispy, and the cheeses are fully melted and gooey, about 4-6 minutes per side. Flip the sandwiches as needed to cook both sides evenly. Cook in batches if necessary.
⏱️ 15 min
- 11
Once cooked, remove from the pan, slice in half, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Grilled Cheese
Ingredients
For the Caramelized Onions
- 2 white onions, large, thinly sliced
- 1 red onions, large, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup beef broth
- 1 teaspoon balsamic vinegar
For the Grilled Cheese Assembly
- 8 slices sourdough bread
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded Gruyere cheese
- 1/4 cup mayonnaise
For Cooking the Grilled Cheese
- 2 tablespoons unsalted butter
Instructions
- 1
Prepare the Caramelized Onions: Thinly slice both white and red onions.
⏱️ 10 min - 2
In an Instant Pot, select the 'Sauté' function. Melt 3 tablespoons of unsalted butter and add 1 tablespoon of olive oil. Add the sliced onions to the pot and sauté them, stirring occasionally, until they begin to soften, about 5 minutes.
⏱️ 5 min - 3
Season the onions with sherry vinegar, kosher salt, freshly ground black pepper, fresh thyme sprigs, and the bay leaf. Stir to combine.
⏱️ 2 min - 4
Secure the lid on the Instant Pot and set the valve to 'Sealing'. Select the 'Pressure Cook' (or 'Manual') function and set the cooking time for 15 minutes on high pressure. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
⏱️ 20 min - 5
Once pressure cooking is complete, remove the lid and switch the Instant Pot back to the 'Sauté' function. Deglaze the pot by adding 1/2 cup of beef broth and scraping up any browned bits from the bottom with a wooden spoon.
⏱️ 3 min - 6
Finish by adding 1 teaspoon of balsamic vinegar and continue stirring the onions on sauté mode until they are dark brown, deeply caramelized, and have a 'jammy' consistency. This will take about 15-20 minutes. Remove the thyme sprigs and bay leaf.
⏱️ 20 min - 7
Assemble the Grilled Cheese: Take one slice of sourdough bread. Layer a generous amount of shredded mozzarella cheese on top. Add a substantial layer of the prepared caramelized French onions. Top the onions with shredded Gruyere cheese. Place a second slice of sourdough bread on top to complete the sandwich.
⏱️ 10 min - 8
Spread a layer of mayonnaise evenly on the *outside* of the top slice of bread for each sandwich.
⏱️ 2 min - 9
Cook the Grilled Cheese: Melt 2 tablespoons of unsalted butter in a large pan or griddle over medium heat.
⏱️ 1 min - 10
Place the assembled sandwiches into the pan, mayonnaise-side down. Cook until the bread is golden brown and crispy, and the cheeses are fully melted and gooey, about 4-6 minutes per side. Flip the sandwiches as needed to cook both sides evenly. Cook in batches if necessary.
⏱️ 15 min - 11
Once cooked, remove from the pan, slice in half, and serve immediately.
⏱️ 2 min