Caramelized Onion & Apple Grilled Cheese Sandwich
This gourmet grilled cheese elevates a classic comfort food to an art form. Featuring sweet, deeply caramelized onions, crisp-tart Honeycrisp apple slices, and a luxurious blend of sharp cheddar and creamy brie, all sandwiched between two slices of golden-brown sourdough. Each bite offers a harmonious balance of sweet, savory, and tangy notes, encased in perfectly toasted bread.
Prep Time
20 minutes
Cook Time
40-50 minutes
Total Time
60-70 minutes
Servings
2 sandwiches
Keywords
Why This Recipe Delivers
- A sophisticated twist on a classic, offering complex flavors.
- Combines sweet, savory, and tangy notes for an irresistible taste experience.
- Features premium ingredients like sourdough, brie, and Honeycrisp apples.
- Perfect for a cozy lunch, dinner, or a memorable brunch item.
- Surprisingly satisfying and easy to customize with other cheeses.
Ingredients
- 4 slices sourdough bread
- 15 ml (1 tablespoon) fresh sage, finely chopped
- 90 g (6 tablespoons) unsalted butter, at room temperature, divided
- 1 Honeycrisp apple, cored and thinly sliced (about 2 mm thick)
- 2 large yellow onions, sliced about 1.25 cm (½ inch) thick
- 225 g (8 oz) sharp cheddar cheese, freshly grated
- 55 g (2 oz) brie cheese, sliced into 1.25 cm (½ inch) slivers, rind removed if preferred
- 10 g (2 teaspoons) kosher salt, divided
- 15 ml (1 tablespoon) olive oil
Instructions
- Begin by caramelizing the onions. In a large, heavy-bottomed skillet or Dutch oven, melt 30 g (2 tablespoons) of unsalted butter over medium heat. Add the thickly sliced yellow onions to the pan. Stir occasionally, every few minutes, to ensure even cooking and prevent sticking.
- After the onions have cooked for approximately 10 minutes, becoming translucent and slightly softened, add 5 g (1 teaspoon) of kosher salt. This helps draw out moisture, aiding in the caramelization process.
- Continue to cook the onions over medium-low heat, stirring every few minutes, for an additional 30-40 minutes. The goal is a deep golden-brown color and a wonderfully sweet, jammy texture. If the pan appears too dry at any point, add 15 ml (1 tablespoon) of water to deglaze the bottom and prevent scorching. Remove the caramelized onions from the skillet and set aside.
- While the onions are cooking or cooling, prepare the sage butter. In a small bowl, combine the remaining 60 g (4 tablespoons) of room temperature unsalted butter with the finely chopped fresh sage and the remaining 5 g (1 teaspoon) of kosher salt. Mix thoroughly until well combined.
- To assemble the sandwiches, lay two slices of sourdough bread on a clean work surface. On each of these slices, evenly distribute the brie cheese slivers, followed by half of the grated cheddar cheese.
- Next, arrange the thinly sliced Honeycrisp apple in a single layer, slightly overlapping, over the cheese. Then, spoon approximately 60 ml (¼ cup) of the cooled caramelized onions onto the apples. Top with an additional layer of grated cheddar cheese.
- Place the remaining two slices of sourdough bread on top to complete each sandwich. Generously spread approximately 15 g (1 tablespoon) of the prepared sage butter onto the top exterior of each sandwich.
- Heat a clean, large skillet or griddle over medium heat. Add 15 ml (1 tablespoon) of olive oil to the hot pan. Carefully place the assembled sandwiches into the skillet, buttered side down.
- Evenly spread the remaining sage butter onto the exposed, unbuttered top sides of the sandwiches in the pan. Cook for about 6 minutes on the first side, or until the bread is deeply golden brown and the cheese is beginning to melt.
- Carefully flip the sandwiches and cook for an additional 6 minutes on the second side, or until both sides are golden brown and the cheeses are fully melted and gooey.
- Remove the grilled cheese sandwiches from the skillet. Allow them to rest for a minute or two before slicing diagonally and serving warm.
Tools You’ll Need
- Large heavy-bottomed skillet or Dutch oven
- Small mixing bowl
- Grater (for cheese)
- Sharp knife
- Cutting board
- Spatula
Essential Success Tips
- Caramelize onions slowly over medium-low heat for true sweetness; rushing leads to burnt and bitter onions.
- Ensure your butter is at room temperature for the sage butter mixture for easy spreading.
- Slice apples thinly so they soften slightly and integrate well into the sandwich without being too crunchy.
- Cook the sandwich over medium heat to allow the bread to crisp and the cheese to melt thoroughly without burning the exterior.
- Freshly grate your cheddar cheese; pre-shredded cheese often contains anti-caking agents that can hinder smooth melting.
Professional Cooking Secrets
- For an even deeper caramelization on your onions, add a splash of balsamic vinegar or a pinch of sugar towards the end of their cooking time.
- To achieve the ultimate crispy exterior, consider a light dusting of parmesan cheese on the outside of the bread before grilling for a cheesy crust.
- Experiment with different apple varieties like Granny Smith for a tarter contrast, or Fuji for a sweeter profile, to tailor the sweetness to your preference.
Notes
- Store leftover caramelized onions in an airtight container in the refrigerator for up to 5 days; they are excellent on burgers, pizzas, or as a dip.
- For an extra layer of flavor, lightly toast the sourdough bread before assembling the sandwich.
- Vegetarian friendly. For a richer flavor profile, consider adding a thin slice of prosciutto or crispy bacon.
Frequently Asked Questions
Can I prepare the caramelized onions ahead of time?
Absolutely! Caramelized onions can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using or use cold in the sandwich for a slight temperature contrast.
What kind of apple works best for this sandwich?
Honeycrisp apples are recommended for their crisp texture and balanced sweet-tart flavor, which holds up well when heated. Granny Smith offers more tartness, while Fuji provides a sweeter profile if preferred.
Can I use different types of cheese?
Yes, feel free to experiment with your favorite melting cheeses. Gruyere, fontina, or even a sharp provolone would work wonderfully alongside or in place of cheddar and brie.
Nutrition Facts (Per Serving)
Calories: 650, Protein: 25g, Fat: 45g, Carbs: 45g, Fiber: 5g (Approximate values per sandwich, based on typical ingredient quantities.)
Allergy Information
Contains dairy (butter, cheddar, brie) and gluten (sourdough bread). For a gluten-free option, use certified gluten-free sourdough bread.
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