Crispy Onion Grilled Cheese (Print View)

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

# 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

# Preparation Steps:

01 - In a shallow bowl, whisk together flour, cornstarch, salt, black pepper, and paprika. Pour buttermilk into a separate bowl. Dip onion slices into buttermilk, then coat evenly in the flour mixture, shaking off excess.
02 - Heat vegetable oil to 350°F (175°C) in a skillet, with 1 inch depth. 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. Distribute half the cheddar and mozzarella evenly over each. Layer crispy onions atop cheeses, then sprinkle remaining cheese. Top with remaining bread slices, buttered side up.
04 - Warm 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, allow to rest briefly, then slice in half and serve warm.

# Expert Advice:

01 -
  • That textural contrast between soft, gooey cheese and shatteringly crisp onions is genuinely addictive.
  • The whole thing comes together in under 30 minutes, yet tastes like you've been planning it all day.
  • It's vegetarian but rich enough to feel indulgent without a single apology.
02 -
  • Don't skip cooling the onions on paper towels—they continue frying from residual heat, and that final crispness is what makes this sandwich special.
  • Medium-low heat is not a suggestion; high heat will char the bread before the cheese melts inside, leaving you with a burnt exterior and a cold center.
03 -
  • Keep your oil temperature consistent by using a thermometer—aim for 350°F if you have one, though the visual cue of an onion slice sizzling immediately tells you you're in the ballpark.
  • Slice your onions by hand or on a mandoline and keep them cold before frying; cold onions are sturdier and less likely to break apart in the oil.
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