Meet the grilled cheese sandwich grown-up dreams are made of. Nutty gouda cheese is an excellent match for caramelized onions and tart apple slices—and it melts just as well as your usual American slices. Sage butter, meanwhile, lends just the right amount of herby flavor.
Get the recipe for Caramelized Onion and Apple Grilled Cheese:
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Caramelized Onion and Apple Grilled Cheese
Ingredients
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- 4 slices sourdough or country-style bread
- Onion jam*
- 4 slices prosciutto
- ½ apple (or pear), thinly sliced
- 1 cup gouda, coarsely grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1½ tablespoons fresh sage, roughly chopped
Instructions
- Start with a slice of bread and top with a generous smear of onion jam, 2 slices of prosciutto, a few slices of apple (or pear), and half of the gouda cheese. Place another slice of bread on top and press down firmly.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Carefully transfer assembled grilled cheese onto the pan and cook until golden and cheese has melted, about 4-5 minutes.
- Add ½ tablespoon of butter to the pan with a pinch of sage leaves. Let butter melt and swirl the pan so the grilled cheese can absorb the sage butter. Flip the sandwich over, cook until bread is golden, another 4-5 minutes, and repeat melting ½ tablespoon of butter in the pan with a pinch of sage leaves. Swirl the second side to absorb sage butter and remove grilled cheese from the pan.
- Repeat with remaining ingredients for a second grilled cheese, then serve immediately.
Get the recipe for Onion Jam:
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Onion Jam
Ingredients
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- ¼ cup olive oil
- 3 large white or yellow onions, finely diced
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- ¾ cup granulated sugar
- ¾ cup white balsamic vinegar
- 1 teaspoon kosher salt, plus more to taste if needed
Instructions
- In a large pot, heat olive oil over medium heat. Add the onions and cook, stirring occasionally until they become golden brown and begin to caramelize.
- Tie the rosemary, thyme, and bay leaf together with kitchen twine, then add into the pot with onions. Continue to cook, stirring occasionally until very fragrant, about 3-5 minutes.
- Turn heat to medium-low and sprinkle sugar over the onions. Let sugar melt, undisturbed, for 5 minutes. Then, turn the heat to medium-high and continue to cook the sugar undisturbed until it becomes a golden amber color, 5-6 minutes.
- Turn the heat back down to low and mix in the white balsamic vinegar. Cook until the mixture becomes thick and jammy, 7-10 minutes. Remove the herb bundle and season with salt adding more to taste if needed.
- Let the jam cool and then transfer to an airtight container. Onion jam can be stored refrigerated for up to 1 week.
Hungry for more? Try this:
Broccoli Cheddar Soup with Cheddar Cheese Crisps