Crispy Onion Grilled Cheese (Printable)

Golden fried onions, gooey melted cheese, and toasted bread combine for a crispy, indulgent sandwich with irresistible crunch.

# What You'll Need:

→ For the 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 a splash of lemon juice)
08 - Vegetable oil, for frying

→ For the Sandwich

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

# How to Make It:

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.
04 - 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.
05 - 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.
06 - Remove from skillet, let rest briefly, then cut in half and serve hot.

# Expert Advice:

01 -
  • It takes the nostalgic comfort of grilled cheese and gives it a texture upgrade that feels almost gourmet.
  • The crispy onions add sweetness and crunch without overwhelming the gooey, melty center.
  • It comes together in half an hour, but tastes like you spent all afternoon in the kitchen.
  • Every bite has that satisfying contrast between crispy, creamy, and toasty.
02 -
  • Don't rush the frying, if the oil isn't hot enough, the onions absorb grease and turn soggy instead of crispy.
  • Use medium low heat for grilling or the outside will toast before the cheese melts, leaving you with a beautiful shell and cold, unmelted center.
  • Grate your own cheese instead of buying pre shredded, the anti caking agents in bagged cheese prevent smooth melting.
03 -
  • Make extra crispy onions, they keep in an airtight container for a few days and are dangerously good on salads, burgers, or eaten straight from the jar.
  • Press the sandwich gently but firmly with your spatula while it cooks to help the cheese melt evenly and bond with the onions.
  • Let the sandwich rest for a full minute before cutting, this prevents all the cheese from immediately sliding out the sides.
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