Cheese · Recipes · Savory

French Onion Grilled Cheese

April is National Grilled Cheese Month


April is National Grilled Cheese Month

People REALLY love grilled cheese sandwiches.

Many foods can claim a day of fame. There is National Spaghetti day, Chocolate Milk day, and even National Raspberry Popover Day—Yup—you read that right—raspberry popovers. I didn’t even know there was such a thing! But not many foods can claim an entire month. Not even popovers.

Grilled cheese sandwiches are amazing, and everyone has their own favorite.

Micah eat grilled cheese
Grilled Cheese Guy AKA my son-in-law Micah

As much as I love grilled cheese, I promise, I won’t be writing about them all month long—even though I could. There are so many interesting kinds, it’s hard to choose a favorite. Some varieties include lobster, marshmallow-Nutella, beef and pickles, and pepperoni pizza!

Did you know there are grilled cheese contests? Some contests are for recipes, and some are live competitions. Check it out here. The recipe competition pays over $15,000 for first place, and the live competition has prizes, but also bragging rights.

The live contest is something to see.

Each contestant is assigned a butane burned, hat, gloves, apron and a set of rules. They have to bring their own spatula and other supplies. The sandwich components must be kept under 40 degrees, the cooler must be kept 6-inches off the floor, and the list goes on and on—I think I would rather be a judge!

Grilled cheese
Perfect Lunch

There are hundreds of different kinds of cheeses to choose from. There are endless combinations ranging from sweet to savory. My favorite is when both salty and sweet are combined.

My own creation is now my favorite: It’s a combination of French onion soup with Gruyere and Emmentaler cheese. The sandwich is really easy to make. The hardest part is waiting for the onions to caramelize, but don’t skip it, the slow roasted onion flavor is what makes this sandwich outstanding. The apricot jam adds just the right touch of sweet.


French Onion Grilled Cheese
Serves 2

4 slices of sourdough bread
1 large onion, sliced thin
2 tablespoons vermouth
1/4 teaspoon seasoned salt
1/2 cup gruyere cheese, shredded
1/2 cup Emmentaler or swiss cheese, shredded
2 tablespoons of good quality apricot jam
6 tablespoons of butter

Butter one side of each piece of bread and set aside.

In a large fry pan, over medium heat, cook the onions in 2 tablespoons of the butter for 3 minutes; stirring often. Reduce heat to very low and cook for 10 minutes stirring occasionally. Add salt and vermouth; cook for 5 more minutes; remove from heat and plate onions.

Heat the pan back up, and place two slices of the bread butter side down. Divide half of each of the cheeses for each sandwich. Top with half of the onions on each. Spread the jam on the remaining slice—but on the unbuttered side and place the jam side down on top of the cheese and onions, so the butter is facing up. Cook until the bread is golden brown and flip, cook until golden brown. Plate and serve immediately.

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