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French Onion Grilled Cheese

This gooey French Onion Grilled Cheese is cheesy and delicious. Serve it with a warm bowl of  homemade au jus on the side for dipping, and it’s like dining at an upscale bistro at home.


Easy French Onion Grilled Cheese

I can’t utter the phrase “French Onions” without thinking of French Onion Soup. It’s topped with a piece of crusty bread and cheese that’s melted under a broiler until it’s like a large gooey irresistible cheese crouton. It’s a bistro soup that’s often found on restaurant soup menus and a favorite of mine for lunch. This grilled cheese hits all of the same flavor points in the form of a sandwich. How to make French Onion Grilled Cheese with au jus:

  • French Onions – Unsalted butter, 4 large sweet onions, salt, black pepper and white wine or chicken stock.
  • Au Jus – Butter, garlic, low sodium beef stock, Worcestershire sauce, salt, crushed red pepper flakes and fresh thyme.
  • Grilled Cheese Sandwich – 8 thick cut slices of Italian bread, unsalted butter and thick cut slices of gruyere, swiss, mozzarella or sharp white cheddar cheese.

How to Make the Best French Onion Grilled Cheese

  • Ingredients you’ll need to make homemade French Onion Grilled Cheese: Italian bread,3/4-1 inch slices or rosemary olive oil boule from the grocery store bakery, sliced gruyere, swiss, mozzarella or sharp white cheddar cheese and softened butter for frying. Choose the cheese flavor that you enjoy most and you’ll never go wrong.
  • To make the French Onions you’ll need: 4 large onions thinly sliced with rings separated, butter, salt, black pepper and white wine or chicken stock.
  • To make the au jus you’ll need: Beef stock, butter, salt, fresh thyme, crushed red pepper flakes, Worcestershire sauce.
  • Kitchen gadgets you’ll need: A large deep pot or Dutch oven preferably 6 quart or larger to make the onions, a sharp knife and chopping board, measuring cups and spoons, a knife or butter spreader to butter the bread, a griddle or large non stick skillet for frying and a turning spatula.
  • To make the onions it’s best to use a larger pot or Dutch oven. They do reduce and wilt while cooking but at the outset of cooking they fill the pot. It’s easier to go bigger than smaller for ease of stirring.
  • This type of meal is one that is best made and served immediately. That said, you can make the onions and au jus in advance and chill in the refrigerator to expedite assembling and cooking the grilled cheese when you’re ready to eat.
  • When making ahead of time, the french onions and au jus can be fully prepared and chilled up to 1 day in advance.
  • If you’d like to take a shortcut, you could adapt the au jus using beef consommé, warmed for dipping. You could also skip the au jus altogether if you’re short on time.
  • Grilled cheese sandwiches should be made and eaten while warm.
  • The french onions and au jus can be stored chilled in the refrigerator for up to 3 days.

What to Serve with French Onion Grilled Cheese Sandwiches

The soup and sandwich combination just got an upgrade when you serve these gooey grilled cheese for supper.


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Helpful Kitchen Items:

French Onion Grilled Cheese

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Appetizer, Main Course, Snacks
Cuisine: American
Keyword: french-onion-grilled-cheese, grilled-cheese-recipes
Servings: 4 servings
Calories: 559kcal


  • French Onions:
  • 1/4 cup unsalted butter
  • 4 large sweet onions peeled sliced 1/4 inch thick
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup white wine (Or chicken stock)
  • Au Jus:
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 3 cups low sodium beef stock
  • 1 Tbsp worcestershire sauce
  • 1/2 tsp salt
  • 1/4-1/2 tsp crushed red pepper flakes
  • 2 sprigs fresh thyme strip leaves from stem
  • Grilled Cheese:
  • 8 thick cut slices of Italian bread
  • 4 Tbsp unsalted butter softened
  • 8 slices thick cut gruyere, swiss, mozzarella or sharp white cheddar cheese


  • French Onions: Melt 1/4 cup butter in large deep pot or skillet over medium-low heat until sizzling. Add onions, salt and black pepper. Cook uncovered without stirring for 15 minutes. Continue cooking, stirring periodically for 1 hour or until onions are dark golden brown.
  • Increase heat to high. Add wine or chicken stock cooking until the liquid has evaporated. Remove from heat place onto a platter and keep warm. (This can be done in advance and chilled until assembling. When doing so reheat gently before making the grilled cheese.)
  • To make Au Jus: Meanwhile, in the same skillet used for onions, add butter and garlic. Cook for 1 minute to soften. Add beef stock, Worcestershire sauce and thyme. Bring to a gentle simmer, then lower the heat and let cook for 35 minutes and reduce. Keep warm.
  • To assemble: Spread 1 side of each bread slice with 1/2 tablespoon softened butter.
  • Lay 4 bread slices on griddle buttered-side down. Top with 1 slice of cheese, 1/4 cup onions and another slice of cheese. Top with remaining bread slices, buttered-side up.
  • To Cook: Fry grilled cheese on a griddle set to 350°F or over medium-high heat in a large non stick skillet on the stovetop. Cook, turning once, for 8 minutes total or until golden brown on both sides.
  • Serve immediately with au jus for dipping.


Serving: 1serving | Calories: 559kcal | Carbohydrates: 32g | Protein: 21g | Fat: 40g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 2267mg | Potassium: 886mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1511IU | Vitamin C: 18mg | Calcium: 500mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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