Pear Apple Grilled Cheese Caramelized Onions (Printable View)
Sweet pears and apples meet sharp cheddar and savory caramelized onions on buttery sourdough for a gourmet grilled cheese experience.
# What You’ll Need:
→ Bread & Dairy
01 - 8 slices sourdough or country bread
02 - 8 slices sharp cheddar cheese
03 - 4 tablespoons unsalted butter, softened
→ Fruits
04 - 1 medium ripe pear, cored and thinly sliced
05 - 1 medium crisp apple, cored and thinly sliced
→ Caramelized Onions
06 - 1 large yellow onion, thinly sliced
07 - 1 tablespoon olive oil
08 - 1 teaspoon balsamic vinegar
09 - Pinch of salt
→ Optional Additions
10 - 1 teaspoon Dijon mustard for spreading
11 - Fresh thyme leaves for garnish
# Cooking Steps:
01 - Heat olive oil in a large skillet over medium heat. Add sliced onion and pinch of salt. Cook, stirring frequently, until soft and golden brown, about 15 minutes. Stir in balsamic vinegar and cook 1-2 minutes more. Set aside.
02 - Butter one side of each bread slice. Place 4 slices, buttered side down, on a clean work surface.
03 - Layer each bread slice with 1 slice of cheddar, a few slices of pear and apple, a spoonful of caramelized onions, and another slice of cheddar. Optionally spread Dijon mustard on the inside of the top bread slice.
04 - Top each sandwich with remaining bread slices, buttered side up.
05 - Heat a skillet or griddle over medium-low heat. Cook sandwiches until bread is golden brown and cheese is melted, about 4-5 minutes per side. Press gently with spatula for even browning.
06 - Slice sandwiches in half, sprinkle with fresh thyme if desired, and serve warm.
# Expert Tips:
01 -
- The balsamic onions hit that perfect sweet and savory note that makes restaurant paninis so addictive
- Fruit and cheese were always meant to be together, and the proof is in every bite
02 -
- Medium low heat is your friend here because high heat will burn the bread before the cheese has time to melt
- The onions can be made ahead and kept in the refrigerator for up to three days
03 -
- Weight your sandwich with another heavy skillet while cooking for restaurant style pressing
- Let the onions cool slightly before assembling so they do not make the bread soggy