This gourmet grilled cheese is loaded with herbed caramelized onions, gooey Gruyere and white cheddar cheeses, and is cooked in a savory rosemary butter!
One bite of this ultra savory and gourmet grilled cheese, and you’ll never want a regular grilled cheese again! The crispy bread, cooked in rosemary butter, surrounds the gooey cheeses and an inside layer of sweet herbed caramelized onion… sheer comfort food perfection!
Let me just tell you, this is quite possibly the best sandwich I’ve ever made. There’s nothing more satisfying and comforting than a crunchy, gooey, melty grilled cheese!
I have a weird thing about yellow cheeses, so I chose my absolute favorite, Gruyere. Of course I had to add some extra cheeses, so I also went with a bit of white cheddar and one thin slice of Muenster. If you’d prefer a different cheese blend, by all means, go for it!
The hardest thing about this gourmet grilled cheese, is maybe fitting into your pants after you’re done… because you won’t be able to have just one sandwich!
While I think a great sandwich is good all on it’s own… sometimes you just need something to dip it in. I highly recommend my Slow Cooker Creamy Tomato Basil Soup!
If you really want to kick this gourmet grilled cheese up a notch or two… add some prosciutto slices or crispy bacon. Talk about pure heaven!!
Check out the notes section below the recipe for a secret trick to make sure you have the perfect melted cheese!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 8 slices good quality bread I used thick cut Artisan bread
- Mayonnaise for spreading
- 12 oz Gruyere cheese sliced thinly OR grated, at room temperature
- 6 oz White cheddar cheese sliced thinly OR grated, at room temperature
- 4 slices thin Muenster cheese at room temperature
- 2 yellow onions diced
- 1 tsp fresh thyme minced
- 2 tsp fresh rosemary minced, divided
- 1 tsp brown sugar
- Salt and pepper to taste
- 3 Tbsp butter divided
- 1 Tbsp olive oil
Instructions
- Add 1 1/2 Tbsp butter and olive oil to a skillet and heat over MED-LOW heat. Add diced onions, salt, pepper, fresh thyme and 1 tsp of fresh rosemary to the hot skillet and saute, stirring often, until onions are soft and starting to brown, about 10 minutes.
- Stir brown sugar into the onions and cook another minute.
- Transfer onions to a plate.
- Spread one side of two pieces of bread with a little bit of mayonnaise.
- To the same skillet, add remaining butter and rosemary, and heat over MED heat. Swirl to coat the bottom of the skillet with the melted butter.
- Add both pieces of bread, mayonnaise side down, and cook until bread is golden brown and crunchy, about 2-3 minutes.
- As soon as you add the bread to the skillet, add a bit of cheese to the top of each piece of bread. Once it starts to melt a little, sprinkle a couple tablespoons of the caramelized onions over the top of one of the pieces of bread.
- When the bread is good and golden brown, sandwich the pieces of bread together and cook on LOW until cheese is fully melted.
- Transfer to a plate, repeat with remaining slices of bread and ingredients.
- Slice and enjoy!
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Chef Tips
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Hannah says
Hi there! I can’t wait to make this tomorrow for the first time! Quick question… I wanted to add prosciutto. Do I need to crisp the prosciutto up first or just put it on the sandwich cold and straight from the package? Thank you in advance!!!
The Chunky Chef says
You can either! It’s all in your preference 🙂
Kristen D says
Can you make the onions ahead of time?
The Chunky Chef says
Sure can 🙂
Karolyn Rosello says
Made this for my kiddos and a few others! They gave it an A+++
They kept telling me how amazing it was! Thanks again for the recipe!
Mollie says
I made a version of this with the cheeses I had on hand cream cheese and sharp cheddar. I have made onion jam in the past with brown sugar and onions I never thought about it on a grilled cheese it was the star of the show and the herbed butter was a hit. Went great with tomato bisque for to parents with Covid that still can taste. Thanks for the recipe!
Matt S. says
Indulgent, but oh so good! The rosemary butter is killer, but the onions are the real rock star. I’m saving this recipe for sure.
Gail Bryan says
It was fabulous! We’ve had it more than once, or twenty times. LOL I recently had a friend make his grilled cheese in the air fryer. I was wondering if you or anyone here has used your ultimate gourmet grilled cheese in an air fryer and how that worked out.
A says
make this if you want to see god.
Jana says
My family and I LOVED this recipe! I will definitely make it again.
Joan DECARO says
Best grilled cheese I’ve ever had
word says
This one is the best! but one question — grill both sides of each slices of bread?
The Chunky Chef says
So glad you love it! Once you make the sandwich, you only grill the two outer sides of the bread 🙂
Amanda says
I saw this recipe and was going to add the ingredients to my grocery list but got too hungry and eager to make it that I made do with what I had. I cant believe how good it was! best grilled cheese ive had (i’m not a connoisseur or anything) and I only had to use havarti and swiss slices, regular bread, red onions instead of yellow and everything else but didnt have rosemary or the listed cheeses. Still soooo good! Ill definetly be upping the accruacy of the recipe in the future though to get a true appreciation.
Kelley Osborne says
Absolutely amazing. My family and friends love when I make this
Mark Pote says
Used our own honey instead of brown sugar…. This recipe is phenomenal! Will definitely make this again and again! Also had it with our own homemade and canned tomato soup!
Ava says
So good!
Lola says
If I wanted to use dried thyme and Rosemary, how much should I use??
Amanda says
Since dried herbs are more potent than fresh herbs, I would use about half the listed amounts.
PZ says
I swapped out the caramelized onions for shallots and this grilled cheese was soooo good!
Morgan McCoy says
Absolutely amazing! Thanks for sharing your delicious recipe!
Kelly T says
WOW. WOW WOW WOW. This was hands down the best grilled cheese I have ever made. I have never been a fan of traditional cheddar or American cheese grilled cheeses. This one was rich and PACKED with flavor without feeling so gross after eating. More like floating on a cloud of delicious for a while….
WILL WILL WILL be making this again. Made mine on Challah bread, and I paired it with a locally made tomato basil soup, and a glass of watermelon basil lemonade, and I have such a happy tummy today.
Mary Frances McDaniel says
Amazing! Will definitely make again and again
bread fool says
Should have mentioned that making this with homemade bread would make this so much better! I’ll give it a shot!