Description
This French Onion and Apple Grilled Cheese combines the sweet, caramelized richness of onions with the crisp freshness of honeycrisp apples, layered with savory prosciutto and melted fontina and gouda cheeses. Perfectly toasted on sourdough bread with a hint of fresh herbs, this gourmet grilled cheese offers an autumnal twist on a classic favorite.
Ingredients
Scale
Butter and Oil
- 3 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
Onions and Aromatics
- 2 yellow onions, thinly sliced
- Kosher salt and black pepper, to taste
- 3/4 cup apple cider
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 pinch crushed red pepper flakes
Meat
- 4 slices prosciutto (optional)
Bread and Cheese
- 8 slices sourdough bread
- 1 1/2 cups shredded fontina cheese
- 1 1/2 cups shredded gouda or white cheddar cheese
Fruit
- 1 honeycrisp apple, thinly sliced
Instructions
- Caramelize the Onions: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and shimmering, add the thinly sliced onions and sauté for about 3 minutes until softened. Pour in half of the apple cider, season with kosher salt and black pepper, and continue cooking for another 5 minutes until most of the cider evaporates. Add the remaining cider and cook for an additional 5 minutes until the onions turn golden and caramelized. Stir in fresh thyme, chopped sage, and crushed red pepper flakes, then cook for one more minute. Remove from heat.
- Crisp the Prosciutto: In another large skillet over medium heat, cook the prosciutto slices until crispy, about 2 minutes per side. Once crisp, remove the prosciutto and set aside.
- Assemble the Sandwiches: Brush the outside of each slice of sourdough bread with extra virgin olive oil. On the inside surface of half of the bread slices, evenly layer the shredded fontina and gouda cheese, caramelized onions, thinly sliced honeycrisp apples, and crispy prosciutto (if using). Top with the remaining bread slices, oil side facing out.
- Grill the Sandwiches: In the same skillet used for the prosciutto, cook the sandwiches in batches—1 or 2 at a time—over medium heat. Grill each side for approximately 3 to 5 minutes until the bread is golden brown and the cheese is melted. During the last minute of cooking, add 1/2 tablespoon butter and 2 sage leaves on top of the sandwich to infuse extra flavor. Repeat with remaining sandwiches.
- Serve: Remove the grilled cheese sandwiches from the pan and serve immediately, garnished with the crispy sage leaves. Enjoy warm for the perfect comfort meal.
Notes
- Adding crispy prosciutto and gouda cheese provides extra flavor and texture, elevating the classic French onion grilled cheese to a perfect autumn dish.
- Use honeycrisp apples for their crisp texture and sweet-tart flavor that pairs beautifully with caramelized onions and melted cheese.
- If prosciutto is excluded, this sandwich remains delicious and suitable for vegetarians.
- Adjust seasoning and crushed red pepper flakes to your preferred spice level.
- Use a heavy skillet or cast iron pan for even browning during grilling.
Nutrition
- Serving Size: 1 sandwich
- Calories: 833 kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 55 g
- Saturated Fat: 23 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg
