Crispy Onion Grilled Cheese (Printable)

Golden fried onions layered between melted cheddar and mozzarella on buttery toasted sourdough for ultimate crunch.

# 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 splash of lemon juice
08 - Vegetable oil for frying

→ Sandwich Assembly

09 - 4 slices sourdough or white bread
10 - 4 tablespoons unsalted butter, softened
11 - 1 cup grated sharp cheddar cheese
12 - 1 cup grated mozzarella cheese

# Directions:

01 - Combine flour, cornstarch, salt, pepper, and paprika in a shallow bowl. Place buttermilk in a separate bowl for dipping.
02 - Dip onion slices in buttermilk, then dredge through flour mixture. Shake off excess coating and transfer to a plate.
03 - Heat 1 inch vegetable oil in skillet over medium-high heat. Fry onions in batches 2–3 minutes until golden and crispy. Drain on paper towels.
04 - Butter one side of each bread slice. Place two slices butter-side down on work surface.
05 - Distribute half the cheddar and mozzarella over each slice. Top with crispy fried onions, then remaining cheese. Cover with remaining bread, butter-side up.
06 - Cook in nonstick skillet or griddle over medium-low heat 3–4 minutes per side. Press gently until bread is golden brown and cheese melts completely.
07 - Let sandwiches rest briefly, then cut diagonally in half and serve hot.

# Expert Tips:

01 -
  • The contrast between gooey cheese and shatter-crisp onions creates the kind of texture harmony that makes you close your eyes while eating
  • It takes ordinary grilled cheese and transforms it into something that feels like it came from a diner that actually cares
02 -
  • Medium-low heat is crucial because high heat burns the bread before the cheese melts
  • The onions need to be completely cool before layering or they'll make the cheese melt unevenly
03 -
  • Don't overcrowd the pan when frying onions or they'll steam instead of crisp up
  • Use a box grater for the cheese instead of pre-shredded bags for better melting
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