French Onion Soup Grilled Cheese Sandwich

also inspired by Simply Scratch


  • 2 medium yellow onions, peeled cut in half and sliced into 1/4-inch thick semi-circles
  • 2 tbsp salted butter,softened, plus more for buttering the bread
  • 1 tbsp olive oil
  • a dash of salt
  • 1/2 tsp dried thyme leaves
  • 1/2 teaspoon fresh cracked black pepper
  • pinch of granulated sugar
  • 3 tablespoons beef broth, beer, or white wine to deglaze the pan
  • 1/2 cup gruyere or mozzarella cheese or whatever cheese you like
  • 4 slices of crusty bread


  1. In a large skillet over medium heat, melt the butter and olive oil together.
  2. Add in the onions and stir so they are coated in all the fat. Cook undisturbed for 5 minutes.
  3. Stir and add in the salt, pepper, sugar and thyme.
  4. Stir, cover the pan with a lid and let cook. Stir occasionally until the onions are soft and a deep golden in color.
  5. Reduce the heat if you notice the onions are browning too soon. Reduce the heat if you notice the onions are browning too soon.
  6. Add in the beer and scrape any bits that accumulate on the bottom of the skillet and then remove them off of the heat.
  7. On a preheated griddle or large skillet; place a slice of buttered bread {butter-side down} and top it with a little shredded smoked Gruyere. Add half of the onion mixture and then more of the cheese. Top with a second slice of buttered bread {butter-side up}.
  8. Flip when the bottom is crispy and golden, repeat on second side.
  9. Cut in half and serve.