Crispy Onion Grilled Cheese (Print)

Crispy fried onions meet melted cheese and toasted bread for a crunchy, savory sandwich delight.

# 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 grated sharp cheddar cheese (about 100 g)
12 - 1 cup grated mozzarella cheese (about 100 g)

# Directions:

01 - In a shallow bowl, whisk together flour, cornstarch, salt, pepper, and paprika. Pour buttermilk into a separate bowl. Dip onion slices in buttermilk, then dredge through the flour mixture, shaking off excess.
02 - Heat 1 inch of vegetable oil in a skillet over medium-high heat. Fry onion slices in batches for 2 to 3 minutes until golden and crisp. 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, then add a generous layer of crispy onions. Top with the remaining cheese and cover with the other bread slices, buttered side up.
04 - Heat a nonstick skillet or griddle over medium-low heat. Cook sandwiches for 3 to 4 minutes on each side, pressing gently, until bread is golden brown and cheese melts.
05 - Remove sandwiches from skillet and allow to rest briefly. Slice in half and serve immediately while warm.

# Expert Advice:

01 -
  • It's nostalgic comfort food with an unexpected textural surprise that makes people ask for the recipe.
  • Everything comes together in about thirty minutes, so it works for a weeknight lunch or a lazy weekend meal.
  • You get to play with hot oil and watch onions transform into golden, crispy treasure—there's something deeply satisfying about that.
02 -
  • Oil temperature matters more than you think; if it's not hot enough, onions absorb oil and become soggy instead of crispy—test with one piece first.
  • Don't skip the rest period after cooking; it gives the cheese time to set, and you'll have a sandwich that holds together instead of leaking onto your plate.
03 -
  • Make your onion coating mixture ahead of time and keep it in an airtight container; fresh batches take just minutes if everything is prepped.
  • If you're cooking for a crowd, fry all your onions first, then assemble and cook all the sandwiches back-to-back while they're still warm and crispy.
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