Crispy Onion Grilled Cheese (Printable)

Golden grilled sandwich with crispy fried onions and melted cheddar and mozzarella cheeses.

# What You'll Need:

→ 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 a splash of 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 grams)
12 - 1 cup grated mozzarella cheese (about 100 grams)

# Method:

01 - In a shallow bowl, mix flour, cornstarch, salt, pepper, and paprika. In a separate bowl, pour the buttermilk. Dip onion slices into buttermilk, then coat with the flour mixture, shaking off any 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. Sprinkle half the cheddar and mozzarella evenly over each slice. Add a generous layer of crispy onions, then top with remaining cheese. 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 per side, pressing gently, until the bread is golden brown and cheese is melted.
05 - Remove sandwiches from skillet, let rest briefly, then cut in half and serve while hot.

# Expert Advice:

01 -
  • The contrast between crispy onions and gooey, melted cheese is genuinely addictive.
  • You can make this in less than thirty minutes, start to finish, with ingredients you probably already have.
  • It feels fancy enough to impress someone, but simple enough that you won't stress while making it.
02 -
  • The oil temperature matters more than you think—too low and the onions absorb oil instead of crisping, too high and they burn before they cook through.
  • Don't skip draining the crispy onions on paper towels; that step is what keeps them crunchy instead of turning soggy when they hit the warm cheese.
03 -
  • Make your crispy onions ahead of time—they keep for a couple of hours in an airtight container, and assembly goes faster when you're not multitasking.
  • Medium-low heat is your friend; it gives you time to get the bread golden without the outside burning while the cheese is still cold in the middle.
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