Caramelized Grilled Cheese


  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 3 large yellow onions, halved, sliced 1/4-inch thick
  • 1 - 2 tablespoons water (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon red pepper flakes
  • 8 large sourdough slices, 1/2-inch thick
  • 1/3 cup mayonnaise
  • 4 ounces goat cheese, at room temperature
  • 8 ounces shredded Gruyere cheese, at room temperature
  • 1 jar sliced pickled beets, Aunt Nellie's brand preferred
  • 2 cups baby arugula
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided

Cooking Instructions

Step 1: To Make the Caramelized Onions: In a Dutch oven over medium-high heat, melt butter and olive oil.  Add onion and cook for 5 minutes, stirring occasionally, then reduce heat to medium.

Step 2: Cook until onions are caramelized and a rich, deep golden brown, about 25 minutes, stirring often.  Turn heat to medium-low and add water if onions are dry or start to scorch before caramelizing.

Step 3: Add sugar, balsamic vinegar, salt, pepper, and red pepper flakes; cook 1 minute.  Onions should be jammy and darkly caramelized when done.  Remove to plate to cool.

Step 4: To Make the Sandwiches: Spread out bread slices on flat surface.  Spread thin layer of mayonnaise on one side of each bread slice.

Step 5: Turn four bread slices over and spread goat cheese on plain side.  Top goat cheese with Gruyere, even layer of beets, caramelized onions and arugula.  Top with remaining bread; mayo side out.  Secure with toothpicks, if desired.

Step 6: In a large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil.  Add two sandwiches, cover and grill until bottom of bread is toasted and cheese starts melting, about 5-7 minutes, checking often.  Flip over and cook, uncovered, until cheese is melted and bottom of bread is toasted.

Step 7: Repeat with remaining sandwiches.

Serve alongside Housetrends‘ 3-Bean Tortellini Minestrone!

Original Recipe from Carlsbad Cravings