Pear Apple Grilled Cheese Onions (Print Version)

Sweet fruit meets savory cheese in this gourmet sandwich with caramelized onions on buttery sourdough.

# 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 Enhancements

10 - 1 teaspoon Dijon mustard for spreading
11 - Fresh thyme leaves for garnish

# How to Make It:

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. Remove from heat and set aside.
02 - Butter one side of each bread slice. Place 4 slices, buttered side down, on a clean work surface.
03 - Layer each buttered bread slice with 1 slice of cheddar, distribute pear and apple slices evenly, add a spoonful of caramelized onions, then top with another cheddar slice. Optionally spread Dijon mustard on the inside of the remaining bread slices.
04 - Place remaining bread slices on top, buttered side facing up, to complete each sandwich.
05 - Heat a skillet or griddle over medium-low heat. Cook sandwiches until bread turns golden brown and cheese melts completely, approximately 4–5 minutes per side. Press gently with a spatula during cooking for even browning.
06 - Cut each sandwich in half diagonally. Sprinkle with fresh thyme leaves if using. Serve immediately while hot and cheese remains melted.

# Expert Advice:

01 -
  • The sweet pears and apples dance perfectly with sharp cheddars bite
  • Caramelized onions add that restaurant quality depth nobody expects at home
  • Ready in under 40 minutes but tastes like you spent all afternoon in the kitchen
02 -
  • Low and slow heat prevents burning the bread before the cheese has time to melt properly
  • Pat your fruit slices dry with paper towels to avoid a soggy sandwich situation
  • Let caramelized onions cool slightly before layering so they do not melt the cheese too quickly
03 -
  • Use a cast iron skillet for the most even heat distribution and beautiful browning
  • Weight sandwiches down with a heavy pan or press while cooking for restaurant style results

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