Crispy Onion Grilled Cheese (Print Version)

Layers of melted cheddar, mozzarella, and crispy fried onions on toasted sourdough bread.

# Components:

→ Crispy Onions

01 - 1 small yellow onion, thinly sliced
02 - 1/2 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon paprika
07 - 1/2 cup buttermilk (or milk with lemon juice)
08 - Vegetable oil, for frying

→ Sandwich

09 - 4 slices sourdough or white bread
10 - 4 tablespoons unsalted butter, softened
11 - 1 cup (100 g) grated sharp cheddar cheese
12 - 1 cup (100 g) grated mozzarella cheese

# Directions:

01 - Combine flour, cornstarch, salt, pepper, and paprika in a shallow bowl. Place buttermilk in a separate bowl. Dip onion slices into buttermilk, then dredge in the flour mixture, shaking off excess.
02 - Heat 1 inch of vegetable oil in a skillet over medium-high heat. Fry onions in batches until golden and crispy, about 2 to 3 minutes per batch. Drain on paper towels and set aside.
03 - Butter one side of each bread slice. Place two slices, buttered side down, on a clean surface. Evenly sprinkle half the cheddar and mozzarella over each slice. Add a generous layer of crispy onions, then top with remaining cheese. Cover with the remaining bread slices, buttered side up.
04 - Heat a nonstick skillet or griddle over medium-low heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and cheese melts.
05 - Remove sandwiches from skillet, let rest briefly, then cut in half and serve hot.

# Expert Advice:

01 -
  • That irresistible crunch hits you the moment you bite through the cheese, and it never gets old.
  • It's comfort food elevated without any pretension—just better ingredients doing what they do best together.
02 -
  • Don't skip the paper towels after frying the onions—any excess oil will make your sandwich soggy instead of crispy.
  • Medium-low heat on the skillet is your friend here; too hot and the bread burns before the cheese melts, too cool and you get a greasy sandwich.
03 -
  • Keep your oil temperature steady by letting the skillet recover between batches of onions—rushing leads to soggy fried onions instead of crispy ones.
  • Grate your cheese fresh if you can; pre-shredded cheese has anti-caking agents that interfere with melting smoothly.
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