French Onion Apple Grilled Cheese (Print Version)
# Ingredients:
→ For the Caramelized Onions
01 -
3 tablespoons salted butter
02 -
2 yellow onions, thinly sliced
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
180 millilitres apple cider
06 -
1 tablespoon fresh thyme leaves
07 -
1 tablespoon chopped fresh sage
08 -
1 pinch crushed red pepper flakes
→ For the Sandwich Assembly
09 -
4 slices prosciutto, optional
10 -
8 slices sourdough bread
11 -
2 tablespoons extra virgin olive oil
12 -
120 grams shredded fontina cheese
13 -
120 grams shredded gouda or white cheddar cheese
14 -
1 honeycrisp apple, thinly sliced
# Instructions:
01 -
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is bubbling, add the sliced onions and cook for 3 minutes, stirring occasionally, until softened. Pour in half of the apple cider, seasoning with kosher salt and freshly ground black pepper. Continue cooking for another 5 minutes, allowing most of the cider to evaporate. Add the remaining cider and cook for a further 5 minutes, until the onions reach a golden caramelised state. Stir in thyme leaves, chopped sage, and crushed red pepper flakes; cook 1 minute more. Remove skillet from heat.
02 -
Set a large skillet over medium heat. Lay the prosciutto slices in the skillet and cook for approximately 2 minutes per side, until crisp. Remove from skillet and set aside.
03 -
Brush the exterior sides of each bread slice with olive oil. On four slices, layer an even amount of shredded fontina cheese, shredded gouda or cheddar, caramelised onions, apple slices, and crispy prosciutto. Top with the remaining bread slices, ensuring the oiled side faces outward.
04 -
Place assembled sandwiches, 1-2 at a time, into a skillet over medium heat. Cook for 3–5 minutes on each side, until the bread is golden and cheese is melted. During the final minute, add ½ tablespoon butter and 2 fresh sage leaves to the pan for flavour. Repeat with remaining sandwiches.
05 -
Serve the sandwiches immediately, garnished with crispy sage leaves. Enjoy while hot.
# Notes:
01 -
For best texture, use bread that is at least one day old. Thinly slicing the apple ensures even layering and flavour in each bite.