French Onion and Apple Grilled Cheese

A gourmet grilled cheese sandwich featuring caramelized onions, thinly sliced apples, and Gruyère cheese, all melted between slices of crusty bread.

Prep Time

20 minutes

Total Time

55 minutes

Calories

578

Level

Medium

Yields

2 servings

Cost

£2.75

Meal Type:

Lunch•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2largeYellow Onions(Thinly sliced)

£0.80

2tablespoonsButter(Divided)

£0.25

1tablespoonOlive Oil

£0.15

1teaspoonBrown Sugar

£0.02

1teaspoonFresh Thyme Leaves(Chopped)

£0.30

1tablespoonApple Cider Vinegar

£0.05

1mediumGranny Smith Apple(Thinly sliced)

£0.40

4slicesslices Crusty Bread(Sourdough or similar)

£1.00

4ouncesGruyère Cheese(Shredded or thinly sliced)

£2.50

to tasteto taste Salt

£0.01

to tasteto taste Black Pepper

£0.01

Total Cost

£5.49

£2.75 per serving

The Method

1
In a large skillet, melt 1 tablespoon of butter with the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 25-30 minutes. Season with salt, pepper, brown sugar, and thyme during the last 5 minutes of cooking. Stir in the apple cider vinegar and cook for another minute until absorbed.
2
Remove the onions from the skillet and set aside.
3
Spread the remaining 1 tablespoon of butter on one side of each slice of bread.
4
Place two slices of bread, butter-side down, in the skillet or on a griddle over medium heat. Top with half of the Gruyère cheese, then the caramelized onions, followed by the thinly sliced apple, and then the remaining Gruyère cheese.
5
Top with the remaining slices of bread, butter-side up.
6
Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. If using a panini press, cook according to the manufacturer's instructions.
7
Remove from the heat, slice in half, and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (320g)

578 kcal / 2419 kJ

Carbs

53g

20% of RDA

Fat

32g

46% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

21 g

23% of RDA

Sodium

432 mg

19% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For extra flavor, try adding a splash of balsamic vinegar to the caramelized onions.

Use a mandoline to get perfectly thin apple slices.

If you don't have Gruyère cheese, Swiss or Fontina cheese would also work well.

Serve with a side of tomato soup for dipping.

Cooking Equipment

Large skillet

Cutting board

Knife

Spatula

Griddle or Panini press (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Endive Salad with Walnuts, Roquefort, and Honey-Lemon Vinaigrette

A light and refreshing salad with a delightful combination of bitter endive, salty Roquefort, crunchy walnuts, and a bright honey-lemon vinaigrette. Perfect as a starter or side dish.

15 minutes

4 servings

Easy

"The slightly bitter endive provides a refreshing counterpoint to the richness of the grilled cheese. The salty Roquefort, crunchy walnuts, and bright honey-lemon vinaigrette offer a balanced flavor profile that won't overwhelm the palate, preparing it nicely for the main course."