Crispy Onion Grilled Cheese (Printable Version)

Golden fried onions and melted cheddar-mozzarella blend layered inside toasted bread slices.

# 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 lemon juice)
08 - Vegetable oil, for frying

→ Sandwich

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 - In a shallow bowl, combine flour, cornstarch, salt, pepper, and paprika. Place buttermilk in another bowl. Dip onion slices in buttermilk, then dredge in the flour mixture, shaking off excess.
02 - Heat 1 inch of vegetable oil in a skillet over medium-high heat. Fry onions in batches until golden and crispy, about 2–3 minutes per batch. Drain on paper towels and set aside.
03 - Butter one side of each bread slice. Place two slices, buttered side down, on a clean surface. Sprinkle half the cheddar and mozzarella evenly over each slice. Top with a generous layer of crispy onions, then the remaining cheese. Cover with the other bread slices, buttered side up.
04 - Heat a nonstick skillet or griddle over medium-low heat. Cook sandwiches 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
05 - Remove from skillet, let rest briefly, then cut in half and serve hot.

# Additional Tips::

01 -
  • The onions stay crispy even after they're nestled between warm, melting cheese—that textural contrast is what keeps you coming back.
  • It comes together in under 30 minutes, so you can make it on a random Tuesday without guilt.
  • The flavor is sophisticated enough to impress someone, but simple enough that you'll crave it solo at the kitchen counter.
02 -
  • Don't skip drying the fried onions on paper towels, or moisture will make them soggy by the time your sandwich finishes cooking—I learned this the hard way.
  • Keep your pan at medium-low heat; medium-high will brown the bread before the cheese has time to melt, leaving you with a crispy exterior and cold cheese inside.
  • If you're in a rush, good-quality store-bought crispy fried onions work surprisingly well and save you the frying step entirely.
03 -
  • Make the crispy onions ahead of time—they'll keep in an airtight container for a few days and take the time pressure off when you're assembling the sandwich.
  • Use room-temperature or softened butter for easy, even spreading, and grate your cheese fresh if possible; pre-shredded cheese melts unevenly because of the anti-caking powder.
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