Description
A delicious twist on the classic French onion grilled cheese, this recipe combines caramelized onions with crisp apples, savory prosciutto, and a blend of fontina and gouda cheeses, all sandwiched between crispy sourdough bread. Perfectly balanced with fresh herbs and a hint of spice, this sandwich brings autumn flavors to a comforting, melty grilled cheese.
Ingredients
Scale
Onion and Apple Mixture
- 3 tablespoons salted butter
- 2 yellow onions, thinly sliced
- Kosher salt and black pepper to taste
- 3/4 cup apple cider
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 pinch crushed red pepper flakes
Sandwich Components
- 4 slices prosciutto (optional)
- 8 slices sourdough bread
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups shredded fontina cheese
- 1 1/2 cups shredded gouda or white cheddar cheese
- 1 honeycrisp apple, thinly sliced
Instructions
- Caramelize the Onions: Melt 2 tablespoons of butter in a large skillet over medium-high heat. When the butter shimmers, add the thinly sliced onions and cook for 3 minutes until softened. Add half of the apple cider, season with kosher salt and black pepper, and continue cooking for another 5 minutes until most of the cider has evaporated. Add the remaining cider and cook an additional 5 minutes or until the onions turn golden and caramelized. Stir in fresh thyme, chopped sage, and crushed red pepper flakes, cooking for another minute before removing from heat.
- Cook the Prosciutto: In a separate large skillet over medium heat, cook the prosciutto slices for about 2 minutes per side until they become crisp. Remove from the skillet and set aside.
- Assemble the Sandwiches: Brush the outside of each sourdough slice with extra virgin olive oil. On the inside of half the bread slices, layer the shredded fontina and gouda (or white cheddar) cheeses evenly, then add a layer of caramelized onions, thinly sliced honeycrisp apples, and crispy prosciutto. Top with the remaining bread slices, olive oil side facing out.
- Grill the Sandwiches: Place 1 to 2 sandwiches at a time in a clean skillet over medium heat. Cook each side for 3 to 5 minutes until golden brown and the cheese has melted. During the last minute of cooking, add 1/2 tablespoon butter and 2 sage leaves to the skillet to infuse flavor and crisp the sage leaves. Repeat with remaining sandwiches. Serve immediately, topping each sandwich with the crispy sage leaves. Enjoy!
Notes
- This grilled cheese is enhanced by the addition of crispy prosciutto and gouda cheese, which add savory richness and depth.
- Use honeycrisp apples for their perfect balance of sweet and tart flavors that complement the caramelized onions.
- Be patient while caramelizing the onions for maximum sweetness and depth of flavor.
- For a vegetarian version, omit the prosciutto and add extra cheese or sautéed mushrooms.
Nutrition
- Serving Size: 1 sandwich
- Calories: 833 kcal
- Sugar: 12 g
- Sodium: 820 mg
- Fat: 52 g
- Saturated Fat: 26 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 120 mg
