Crispy Onion Grilled Cheese (Printable)

Golden fried onions meet gooey melted cheese in this elevated grilled cheese sandwich with a satisfying crunch in every bite.

# What You 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 sharp cheddar cheese, grated
12 - 1 cup mozzarella cheese, grated

# How-To Steps:

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 Suggestions:

01 -
  • The textural contrast between gooey cheese and shatteringly crisp onions makes every bite feel intentional and exciting.
  • It's easier than it looks and feels restaurant-quality without pretension, which is exactly the kind of cooking that builds confidence.
02 -
  • Don't skip draining the fried onions on paper towels—any excess oil they carry will make your sandwich greasy instead of crispy.
  • The magic happens when you don't overcrowd the pan while frying onions; cook them in batches so they actually fry instead of steaming together.
03 -
  • Toast your bread slices separately in a dry skillet before assembling if you want maximum crispness and control over browning—it's an extra step but worth it for special occasions.
  • Let your butter sit out for 15 minutes before you start cooking so it spreads like butter should instead of tearing your bread apart.
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