French Onion Soup Grilled Cheese

Prep Time
Cook Time
Ready In

"One of Top Chef judge Tom Colicchio's sandwich'es from his Wichcraft restaurant. Add lettuce, spinach or anything else you like but its great plain. caramelizing the onions takes time but worth it. (you can also do a double batch and freeze half for another time)"

Original recipe yields 4 servings


  • Serving Size: 1 (374.7 g)
  • Calories 876.9
  • Total Fat - 49.5 g
  • Saturated Fat - 28.9 g
  • Cholesterol - 134.2 mg
  • Sodium - 1945.7 mg
  • Total Carbohydrate - 40.3 g
  • Dietary Fiber - 3 g
  • Sugars - 7.8 g
  • Protein - 67.6 g
  • Calcium - 2213.2 mg
  • Iron - 2.5 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.4 mg

Step 1

Over a medium-high flame, heat the oil and add the onions. Cook them slowly (make sure the heat is high enough that they don’t steam) and allow them to gently caramelize, about 30 minutes. Add salt, pepper, and the butter at the end to season.

Step 2

Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese. Cover with the second slice of rye. Place on a panini grill and press. Sandwich is ready when the cheese has melted.

Tips & Variations

  • Sandwich Press or something heavy to press down the sandwich in skillet.


Random Rachel

This was delicious! I was browning some steaks for salad for another ay, and cooked the onion in the beef juices. It tasted just like French Onion soup, but was quicker and less messy to eat. I think it would be great to cook the onions ahead of time, for a quick meal on a busy night. :)

review by:
(3 Jun 2015)


Great sandwich. Like a patty melt without the patty. The Gruyere makes this really rich and flavorful. I used my Foreman grill as a sandwich press. Will be making these again.

review by:
(20 Mar 2015)