Crispy Onion Grilled Cheese (Printable)

Golden fried onions layered with melted cheddar and mozzarella between buttery toasted bread slices.

# What You 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
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

# How-To Steps:

01 - Combine flour, cornstarch, salt, pepper, and paprika in a shallow bowl. Place buttermilk in a separate bowl.
02 - Dip onion slices in buttermilk, then dredge through flour mixture. Shake off excess coating.
03 - Heat 1 inch vegetable oil in skillet over medium-high heat. Fry onions in batches until golden and crispy, 2-3 minutes per batch. 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 second bread slice, butter-side up.
06 - Cook on nonstick skillet or griddle over medium-low heat for 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Let rest briefly, cut in half, and serve hot.

# Expert Suggestions:

01 -
  • The crispy fried onions create this incredible texture contrast that elevates regular grilled cheese into something restaurant-worthy
  • Its the kind of sandwich that makes you close your eyes and exhale deeply after that first bite
02 -
  • Pat your onion slices dry with paper towels before coating them—wet onions make the batter slide right off
  • Medium-low heat is your friend here—high heat burns the bread before the cheese has time to melt
03 -
  • Use a box grater for the cheese instead of pre-shredded—freshly grated melts so much better
  • If your onions are browning too quickly, your oil is too hot—drop the heat and let it recover
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