Double Decker French Onion Grilled Cheese Melt

Last modified on September 4th, 2019 at 11:09 am

French Onion Grilled Cheese Melt uses a broth-soaked slice of bread between the melted cheese, red wine caramelized onions and crispy top and bottom slices.

grilled cheese melt on a green patterned plate

French Onion Soup is one sure way to Phil’s heart (and stomach). Whenever we’re eating out at a restaurant and French Onion Soup is on the menu, Phil orders a bowl. He oohs and awes with each spoonful. Rich broth, chunks of bread, stringy cheese and onions, of course, makes this French classic simple and elegant. To honour the characteristics of the classic, we deconstructed the traditional French Onion Soup and reconstructed it back into a delicious and decadent French Onion Grilled Cheese.

With all the robust flavours of a French Onion Soup, our French Onion Grilled Cheese is made memorable by the addition of a broth-soaked slice of bread between the melted cheese, red wine caramelized onions and crispy top and bottom slices that instantly turns a one-dimensional grilled cheese into a three-dimensional GRILLED CHEESE!

The broth-soaked slice adds another layer of texture and adds another layer of comfort and flavour. Inspired by the soup, this grilled cheese is made even more memorable (yes, it’s possible) by the layer of cheese that’s broiled on top of the finished dish; melty, oozy and bubbly fromage.

Side view of three layer grilled cheese cut in half

Cheese, nature’s gift to humans and the best thing you could put between two slices of bread, is a true craftsmanship. Canadian cheese especially, is a tailored expression of individual cheesemakers and is as diverse as the regions of Canada they call home. The cheese of the true north is creative and special, and while distinct from our European neighbours, is respectful of rules and tradition but is not bound to it.

Canada has produced a vast number of award winning cheese that are just as good as imported cheese.

Cheese Recipes All Cheese Recipes

A killer melting cheese, Farm House’s Heidi is native to British Columbia and reaches its peak at one year, with deep and rich flavours paired with grassy notes. The star of our double decker French Onion Grilled Cheese, Heidi is enhanced by caramelized onions and red wine, and fun fact: won an award for the 2015 Canadian Cheese Grand Prix in the Firm Cheese category.

How to Make our French Onion Grilled Cheese Melt

Ingredients You’ll Need

Sourdough bread, Gruyere style cheese, red onions, salted butter, beef stock, red wine, bay leaf, fresh thyme, sea salt and pepper

Bread slices, red onion slices, piece of cheese, thyme sprigs, beef stock, butter

Caramelized the Onions

Melt half the butter in a skillet on medium heat. Add the sliced onions and allow to cook until translucent, about 5 minutes. Add the 1/3 cup of stock, red wine, bay leaf, and thyme. Cook for 20-25 minutes, stirring carefully just a few times, until onions are soft and start to become sticky. Discard the bay leaf, season with salt and pepper and set aside in a bowl.

Start the Assembly

Slice 12 pieces of bread and set aside the 4 smallest. Butter both sides of the remaining 8 slices of bread. Top your bottom slices with a layer of cheese, then onions, and then a bit more cheese. Use only one third of the cheese and half the onions for this step.

Create the “Tastemaker”

Pour remaining 1/4 cup of stock into a shallow bowl. Dip the 4 reserved slices of bread in the beef stock and place on top of the sandwich bottoms . Top with another layer of cheese, remaining onions, and cheese again. Place your top slices bread and give a little squeeze to help keep the sandwiches together.

Fry the French Onion Grilled Cheese

Heat the skillet you used for your onions on medium heat and melt a touch of butter. Place 1 to 2 sandwiches (whatever will fit comfortably) in the pan pressing down with a spatula. Cook for 3 to 5 minutes per side, or until each side is golden brown and cheese has started to melt. Place finished sandwiches on a parchment lined baking sheet and repeat with remaining sandwiches.

French onion grilled cheese side angle

Make it Beautiful

Heat your oven to a high broil.

Add a handful of grated cheese on top of each sandwich. Place them in the oven for 3 to 5 minutes, until the cheese is melted, bubbling and caramelized. Cool for a minute or two before slicing into the cheese goodness.

Bon Appetit

Chef Sous Chef

Flat lay style image of French Onion Grilled Cheese

Helpful Tools for Making Our French Onion Grilled Cheese Sandwich

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French Onion Grilled Cheese Melt

French Onion Grilled Cheese Cut in Half

With all the robust flavours of a French Onion Soup, our French Onion Grilled Cheese is made memorable by the addition of a broth-soaked slice of bread between the melted cheese, red wine caramelized onions and crispy top and bottom slices that instantly turns a one-dimensional grilled cheese into a three-dimensional grilled cheese.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 grilled cheeses 1x
  • Category: Food + Drink, Appetizer, Main Dish, Snack
  • Method: stovetop, oven
  • Cuisine: North American, French
Scale

Ingredients

  • 1 lb (450 g) Gruyere style cheese, grated (we used The Farm House Heidi)
  • 1 loaf sourdough bread (12 slices)
  • 2 large red onions, thinly sliced
  • 1/2 cup (125 g) salted butter, room temperature
  • 1/3 cup (80 ml) + 1/4 cup (60 ml) beef stock
  • 1/3 cup (80 ml)  red wine (we used Bordeaux)
  • 1 bay leaf
  • 4 sprigs thyme, stems removed and chopped
  • Sea salt and freshly ground pepper

Instructions

No. 1 | Melt half the butter in a skillet on medium heat. Add the sliced onions and allow to cook until translucent, about 5 minutes. Add the 1/3 cup of stock, red wine, bay leaf, and thyme. Cook for 20 to 25 minutes, stirring carefully just a few times, until onions are soft and start to become sticky. Discard the bay leaf, season with salt and pepper and set aside in a bowl.

No. 2 | Find the 4 smallest slices of bread and set aside. Butter both sides of the remaining 8 slices of bread and top your bottom slices with a layer of cheese, then onions, and then a bit more cheese. Use only 1/3 of the cheese and 1/2 the onions for this step.

No. 3 | Pour remaining 1/4 cup of stock into a shallow bowl. Give the 4 slices of bread you set aside a quick dip in the stock and set on top of the cheese on each bottom. Top with another layer of cheese, remaining onions, and cheese again. Place your top slices bread and give a little squeeze to help keep the sandwiches together.

No. 4 | Heat the skillet you used for your onions on medium heat and melt a touch of butter. Place 1-2 sandwiches (whatever will fit comfortably) in the pan pressing down with a spatula. Cook for 3-5 minutes per side or until each side is golden brown and cheese has started to melt. Place finished sandwiches on a parchment lined baking sheet. Repeat with remaining sandwiches.

No. 5 | Place your oven on broil, then top each sandwich with the remaining cheese. Place in the oven until the cheese is melted and bubbling, about 5 minutes. Cool for a minute or two before serving.

Keywords: grilled cheese ideas, french onion grilled cheese

French Onion Grilled Cheese Melt on a cutting board with thyme, napkin, utensils

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4 Comments

  • Reply
    Amanda (Peppers & Pennies)
    May 7, 2017 at 11:26 pm

    I am crazy about the fact that this recipe is totally the love child of two of my favourite lunch dishes! What a creative take and a great way to showcase the flavours of Heidi! I am excited to join you guys in the journey to discover Canadian Cheeses coast-to-coast!

  • Reply
    Kacey @ The Cookie Writer
    May 8, 2017 at 10:26 am

    Love everything about this!! French onion soup is my favourite (and I easily make it vegetarian by subbing in vegetable broth.) What a great way to use Heidi!

  • Reply
    Dee
    May 8, 2017 at 8:03 pm

    Fabulous plating!

  • Reply
    Mitch
    November 21, 2017 at 1:02 pm

    I can’t even explain how good it was. The ultimate grilled cheese.

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