A delicious grilled cheese sandwich featuring crispy bacon and sweet caramelized onions, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:2 sandwiches 1x
Category:Sandwich
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 medium yellow onions, thinly sliced
1 tablespoon unsalted butter
1 tablespoon olive oil
1/4 teaspoon salt
1 teaspoon brown sugar, optional
1 tablespoon water, as needed
4 slices sourdough bread or thick-cut white bread
6 slices bacon
4 slices sharp cheddar cheese
2 slices Swiss cheese or Gruyère
2 tablespoons softened butter, for spreading
1 teaspoon Dijon mustard, optional
1/4 teaspoon freshly ground black pepper
Instructions
Cook the Bacon: Place the bacon in a skillet over medium heat. Cook for 6–10 minutes, turning occasionally, until crisp and browned. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, break each slice in half.
Caramelize the Onions: Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and salt, stirring to coat them in the fat. Cook for 20–25 minutes, stirring every few minutes, until the onions become soft, golden brown, and sweet. If the onions begin sticking, add a tablespoon of water and scrape the browned bits from the pan. Add the brown sugar if you prefer a slightly sweeter flavor, then cook for another minute. Remove the onions from the skillet and set aside.
Prepare the Bread: Spread softened butter evenly over one side of each bread slice. Turn the slices over so the unbuttered sides face up. If desired, spread a thin layer of Dijon mustard on the inside of each sandwich for extra flavor.
Assemble the Sandwiches: For each sandwich, layer the ingredients in this order: One slice of cheddar cheese, half of the crispy bacon, a generous portion of caramelized onions, one slice of Swiss cheese or Gruyère, another slice of cheddar cheese. Top with the second slice of bread, keeping the buttered side facing outward.
Grill the Sandwiches: Heat a clean skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook for 3–5 minutes per side, pressing gently with a spatula. Flip carefully when the bottom is golden brown and crisp. Continue cooking until the second side is toasted and all the cheese has melted. If the bread browns too quickly before the cheese melts, reduce the heat and cover the skillet for 1–2 minutes.
Slice and Serve: Transfer the sandwiches to a cutting board and let them rest for about 1 minute. Slice diagonally and serve immediately while the cheese is hot and stretchy.
Notes
For a sweeter flavor, add brown sugar to the caramelized onions.
Use thick-cut bread for a heartier sandwich.
Adjust the amount of bacon and cheese to your preference.