I’ll be honest, I’ve been missing out- I’ve never been the biggest grilled cheese fan, even as a kid (gasp! I know). But I have big news: I’ve discovered the secret to amazing grilled cheese: good bread.
Given that this “recipe” is only a handful of ingredients, the quality of each is important. You need a bread that isn’t just a supporting actor, but the star of the show. It needs that quintessential crisp when you bite into it while still being tender and just a bit chewy. Thankfully, the best bread ever is right here in DC: @seyloubakery. I’ve never made a grilled cheese without their bread, and don’t plan on doing so anytime soon.
To add dimension and flavor while still keeping directions simple, I 1) play around with various cheeses and usually doing a combo of a few (my favs: white cheddar and gruyere) 2) add thinly sliced apple and some caramelized onions for a punch of flavor and a bit of sweetness 3) serve it with a a big salad to get my healthy dose of veggies and make it a full meal.
Caramelized Onion & Apple Grilled Cheese
- 1 vidalia onion thinly sliced
- 2 small apples or 1 large apple thinly sliced into half moons
- 1/4 cup olive oil divided
- 1/2 teaspoon balsamic vinegar
- sea salt to taste
- 8 slices of bread of your choice
- 1 1/2 cups grated cheese I like to do a combination of white cheddar Monterey Jack, and gruyere
- Make the caramelized onions (can be done a day in advance).
- Heat a large skillet over medium heat. Add in a heaping tablespoon of olive oil and the onions. Saute until onions are browned, about 8 minutes. Add in balsamic vinegar and continue to saute until onions are wilted and quite brown, an additional 5 or so minutes. Set aside.
- Heat a medium sized nonstick skillet (or a large one if wanting to do all of them at once) over medium heat. Brush oil onto both sides of each bread and place on skillet. Toast until lightly browned and then flip.
- Once flipped, add shredded cheese, caramelized onions, and apples onto one slice of bread. Place the other piece of bread on top. Repeat with other slices. Put a lid to cover pan for about 1-2 minutes melt the cheese on the inside without burning the bread. Once the cheese has melted, remove from pan and serve.