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Grilled Gruyère and Sweet Onion Sandwiches

F&W's Grace Parisi reinvents the classic grilled cheese.


slideshow More Grilled Cheese Recipes


  • Total Time:
  • Servings: 4

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  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, halved and thinly sliced crosswise (4 cups)
  • Salt and freshly ground pepper
  • Eight 1/2-inch-thick slices of whole-grain bread
  • Dijon mustard
  • 8 ounces imported Gruyère cheese, thinly sliced
  • 2 half-sour pickles, thinly sliced lengthwise


  1. In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching. Season the caramelized onion with salt and pepper.
  2. Spread the bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with the onion, Gruyère and pickles and close the sandwiches.
  3. Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.
Contributed By Photo © Yunhee Kim Published March 2008

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