Print

Comforting Giant Cheese-Pull French Onion Soup Grilled Cheese

giant cheese-pull french onion soup grilled cheese - featured image
Print Recipe

A giant, ooey-gooey grilled cheese sandwich stuffed with slow-caramelized sweet onions and a blend of Gruyère and mozzarella cheeses, delivering a perfect handheld comfort food reminiscent of French onion soup without the broth.

Ingredients

Scale
  • 2 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • 8 thick slices (about 1-inch thick) baguette or sourdough bread
  • 8 ounces Gruyère cheese, shredded
  • 4 ounces mozzarella cheese, shredded
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Heat the butter and olive oil in a large skillet over medium-low heat. Add the thinly sliced onions, salt, and a pinch of black pepper. Stir occasionally for about 25-30 minutes, allowing the onions to slowly caramelize to a golden brown and sweet. Toward the end, stir in fresh thyme and garlic powder if using.
  2. While the onions cook, combine the shredded Gruyère and mozzarella cheese in a medium bowl.
  3. Spread a thin layer of Dijon mustard on one side of each bread slice. On four slices, pile a generous amount of caramelized onions, then sprinkle about half of the cheese blend over the onions. Top with the remaining bread slices, mustard side down.
  4. Wipe out the skillet if needed and heat it to medium. Add a little butter to coat the pan, then place the sandwiches in the skillet. Cook for about 4-5 minutes per side, pressing gently with a spatula to help the cheese melt evenly and the bread toast nicely. Flip carefully to avoid losing any filling. The sandwich is ready when the bread is golden brown and the cheese is melted and gooey.
  5. Let the sandwiches rest for a minute before slicing diagonally for maximum cheese pull effect. Serve immediately.

Notes

Caramelize onions slowly over low heat to avoid bitterness. Use freshly shredded cheese for better melting and cheese pull. Butter the pan, not just the bread, for a crispy crust. If cheese melts too slowly, lower heat and cover skillet briefly. Caramelized onions can be made up to 3 days ahead and refrigerated.

Nutrition

Keywords: grilled cheese, French onion soup, caramelized onions, cheese pull, comfort food, easy dinner, Gruyère, mozzarella, sandwich

Find it online: https://cooksybite.com/comforting-giant-cheese-pull-french-onion-soup-grilled-cheese-recipe-to-make-today/