The classic grilled cheese is reinvented to include sweet-and-savory Sweet Georgia Onions! Stirring the warm, caramelized onions into the grated Gruyère cheese ahead of time guarantees even melting the perfect cheese-to-onion ratio.
4 Tbsp. unsalted butter
1 lb. Pittman & Davis Sweet Georgia Onions, peeled, halved and thinly sliced
Kosher salt and black pepper (to taste)
2 tsp. sherry, red-wine or white-wine vinegar (optional)
4 oz. Gruyère cheese, grated
4 slices bread, cut no wider than ½” thick
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened (3-5 minutes). Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown (20-25 minutes).
- Transfer the onions to a medium bowl and season to taste with salt and pepper. Add cheese and stir to combine.
- Scoop half of the cheesy-onion mixture onto two slices of bread. Top with remaining slices and press down gently.
- Melt 1 tablespoon of butter in clean skillet over medium heat. Add sandwiches and cook until bottoms turn golden brown (3-4 minutes). Add remaining tablespoon of butter, flip sandwiches, press down and cook until cheese has fully melted and bottoms turn golden brown (3-4) minutes. Serve immediately.