Description

This French Onion and Apple Grilled Cheese combines sweet caramelized onions, tart apple slices, savory prosciutto, and a blend of fontina and gouda cheeses to create a deliciously autumn-inspired twist on a classic grilled cheese sandwich. Infused with fresh thyme, sage, and a hint of crushed red pepper, this sandwich delivers rich flavors and a perfect balance of sweet and savory in every bite.

Ingredients

Scale

For the Caramelized Onions:

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

For the Sandwich:

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
1/2 tablespoon butter (for finishing cooking)
2 fresh sage leaves (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Caramelize the Onions: Melt 2 tablespoons of the salted butter in a large skillet over medium-high heat. Once the butter is shimmering, add the thinly sliced onions and cook for 3 minutes until softened. Pour in half of the apple cider and season with kosher salt and black pepper. Continue cooking for 5 minutes until the cider mostly evaporates. Add the remaining apple cider and cook for another 5 minutes or until the onions turn golden and caramelized. Stir in the fresh thyme leaves, chopped sage, and crushed red pepper flakes, cooking for an additional minute. Remove from heat and set aside.
Cook the Prosciutto: In a clean large skillet over medium heat, cook the prosciutto slices until they become crisp, about 2 minutes on each side. Remove from skillet and place on paper towels to drain excess fat.
Prepare the Bread: Lightly brush the outside of each slice of sourdough bread with extra virgin olive oil. On the inside side of half the bread slices, evenly layer the shredded fontina cheese, shredded gouda or white cheddar cheese, caramelized onions, thinly sliced honeycrisp apple, and crispy prosciutto (if using). Top each sandwich with the remaining bread slices, olive oil side facing up.
Grill the Sandwiches: Heat a clean skillet over medium heat. Place 1 to 2 sandwiches at a time in the skillet. Cook each side for 3 to 5 minutes until the bread is golden brown and the cheeses have melted. In the last minute of cooking, add 1/2 tablespoon butter and 2 fresh sage leaves to the skillet for extra flavor and crispiness. Flip sandwiches as needed to cook evenly. Repeat with the remaining sandwiches.
Serve and Enjoy: Remove sandwiches from the skillet, top with the crispy sage leaves from the pan, and serve immediately for the best flavor and texture.

Notes

For extra flavor and texture, use gouda cheese and crispy prosciutto.
Honeycrisp apples provide a perfect balance of tartness and sweetness that complements the caramelized onions.
Fresh herbs like thyme and sage add a beautiful aromatic touch to this sandwich.
Brush the bread with olive oil before grilling to achieve a crisp, golden crust.
Serving the sandwich hot ensures the cheese is melty and the flavors are at their peak.

Nutrition

Serving Size: 1 sandwich
Calories: 833 kcal
Sugar: 12 g
Sodium: 850 mg
Fat: 52 g
Saturated Fat: 28 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 57 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 110 mg