Gruyere French Onion Grilled Cheese with Thyme Butter. {Video!}
French onion grilled cheese is my love language.
THIS IS SO EXCITING!
I’m sharing the very first recipe from The Pretty Dish today and eeeeep, let’s talk about it. It’s freaking DELISH. It’s cheesy. And caramelized oniony. And toasty and golden and buttery!
I write about this in the book, but when I was a kid, I was obsessed with ordering French onion soup for the bread and cheese alone. I mean, I would even touch the onions. My mom would get so annoyed and tell me that I couldn’t order it if I didn’t eat the actual soup… and I’d end up failing every time. Just that melty cheese that blankets the bowl in a warm hug was enough for me to beg for that darn soup.
Not a ton has changed since I’m clearly still very enticed by the bread and the cheese. If I’m being real, its probably my main motivation for ordering said soup. But! These days I eat all of the caramelized onions too. And all the broth. But the bread and cheese… ooomph.
This French onion grilled cheese is a little play on that! Onions that caramelize FOREVER (seriously, for like 40 minutes or more) and then get shoved between gruyere cheese which is to die for. The golden, toasty, buttery bread is spread with thyme butter and I pretty much want a vat of that in my fridge at all times now. It’s SO good.
The recipe calls for fresh thyme, but I had a tricky time finding it this time of year. Weird, because I can find every other herb! I subbed in dried thyme and it was still super. You can see a video of me making this baby below!
It’s blowing my mind that The Pretty Dish will be out in almost one month. I AM SO IN LOVE WITH THIS BOOK! I can’t even explain how much I love it. How amazing the recipes are. How wonderful it looks inside. It’s just the best! You can preorder right now and the book will be in your hands on March 20th. I would love you forever.
Also! Almost every single recipe in the book can be made in 60 minutes or less (with most even being 30 minutes or less) – and it is recipes like this one (and some slow cooker options!) that push the limit a bit. You don’t HAVE to take a full 45 or 60 minutes to truly caramelize the onions if you don’t have time. You can always even toss in some brown sugar and have them nice and caramely in 20 minutes! Then maybe stand over the pan and eat them with a fork.
Now there is zero reason not to make this.
Gruyere French Onion Grilled Cheese with Thyme Butter
Ingredients
- 4 tablespoons unsalted butter
- 1 sweet onion very thinly sliced
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 4 slices of sourdough bread
- 6 ounces gruyere cheese freshly grated (or sliced!)
- thyme butter for spreading
thyme butter
- 4 tablespoons unsalted butter
- 1 ½ teaspoons chopped fresh thyme
- pinch of salt
Instructions
- Heat a large pot over low heat and add the butter. Once melted, add the onions, thyme and salt, stirring well. Cook, stirring occasionally, until the onions are golden and caramelized. This will take a full 30 to 40 minutes - or longer!
- Heat a large skillet over medium heat. Spread the outsides of the bread with the thyme butter. Top one side with the grated cheese, then a spoonful of the caramelized onions. Top with the rest of the cheese and other slice of bread. Repeat with remaining bread and ingredients.
- Cook the sandwich in the skillet until the cheese is melted and bubbly and the bread is golden brown. Serve immediately!
thyme butter
- Stir the ingredients together in a bowl. This keeps great in the fridge!
Did you make this recipe?
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I appreciate you so much!
Can’t I just live inside there?
49 Comments on “Gruyere French Onion Grilled Cheese with Thyme Butter. {Video!}”
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omg. this is unreal! my only question is, when can i come over so you can make me one ;) ;) ;) can’t wait to get my hands on a book =) xo
thank you love!! xo
I can’t wait for the book!! Preordered!
thank you jill!
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OMIGOD can I just say thank you for a twist on grilled cheese that can still actually be called a “grilled cheese”. Thyme butter, such a great idea, and so simple.
Excited to get my hands on your book!
thanks so much jo!
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OMGOMGOMG! Screw chocolates on Valentine’s Day…I want this!
bahahaha!
these look so freaking delicious!!!!
thanks so much!
This looks incredible!
http://www.slackergirlfitness.com
thanks jessica!
Omg! you are killing me with this! Amazing, no other words.
thanks blanca!
Hmmmm not a French onion soup person but maybe I’ll try this…
Question re: Thyme. Usually there’s a different ratio fresh to dry. (I think it’s less for dry – but I always forget if it’s less or more) You note 1-1/4t for fresh What is the measurement for dry since a “pinch” can vary depending on who’s pinching.
Appreciate your clarification!
yes! definitely less for dry. i’d start with 1/8 of a teaspoon and go from there!
thyme butter. this falls under the “DOH! Why didn’t I think of that?!” this sandwich looks delish. (I cannot wait to have this book in my hands… amazon likes to remind me of my preorder status. it’s getting closer…)
thanks phaedra!
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Hello Jessica! Nice that you answer back to some comments now. Make us feel you are reading us too! Just adding that I sometime do this recipe with caramelized onions or onion jam. Not bad at all… and – to be a real badass – I tried it with bacon jam. Food coma…
Looks totally tasty. <3
thanks!
OMG I so need to try this in my camping panini press. Will report back!
thanks karen!!
Made it last weekend in our camping panini press. So good! I’m doing it again on our camping trip this weekend!
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I made these last night and can I just say this was the best thing I’ve eaten in my entire life!! Seriously so freaking good. Thank you for this recipe!!
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Made this as soon as I saw the post on Instagram. It was absolutely delicious. My husband and I devoured it. Rich but somehow not too heavy! The carmelized onions were worth the wait in cook time :) thank you for the easy recipe !
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I will leave you with a quote from my husband after he ate this. “I don’t ever want this sanwhich to end, because then I will be sad”. It was that good. Cookbook pre ordered!! Thank you.
5 stars not 4! I have jelly fingers…
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I did make it, I had to adjust the thyme butter a bit [that’s just me]. But the others I made it for were perfectly content with the entire sandwich. Thank you. Shared.
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I think I missed something…but how did you manage 16 servings with only 4 slices of bread? Anyhow, I caramelize onions in my crock pot (all day, on low, with a bunch of butter & fresh herbs from the garden [thyme, sage, & rosemary] and put some crisp bacon inside this yummy sammie!
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There’s something I saw someone in a food truck do, and now I do it every time I make a grilled cheese: Toast each side twice, flipping it a total of 4 times: The first two flips are just to heat the bread and melt the butter, so don’t let it cook for too long. Before you flip for the 3rd time, sprinkle finely grated parmesan on the outside of the top slice, then grill that side face down. Then sprinkle parmesan on the face up slice just before you’re ready for the 4th flip, and grill that side down. The parmesan on the outside of both sides adds an extra crunch and flavor, especially if you’re using a different cheese inside.