brie caramelized onion grilled cheese

A delicious treat to enjoyed in moderation with no guilt in sight.



  1. Heat the olive oil in a large, shallow dutch oven or large skillet (at least 10”) over medium heat.
  2. Slice the onion in half from root to tip
  3. Chop off and discard the top and bottom half inch of the onion and peel off the skin
  4. Slice the onion halves into ⅛ inch slices (from root to tip)
  5. Don’t slice the onions too thin – they will burn instead of caramelize
  6. Once the olive oil is preheated (it will start to ripple in the bottom of the pan, about 5 minutes) add the onions to the pan and allow them to cook slowly over low heat
  7. Stir the onions occasionally so that they don’t burn
  8. Caramelizing should be a low and slow process and it will take about 45 minutes for sweet, jammy onions (resist the urge to crank up the heat – this will fry your onions not caramelize them)
  9. If there are little pieces of fond (brown yummy things stuck to the bottom of the pan) after the onions are fully caramelized add ¼ Cup cold water to the onions and use a rubber spatula or wooden spoon gently scrape the bottom of the pan and lift up any pieces of fond
  10. Continue cooking until the water has evaporated, about 1 minute and place the onions in a bowl and set aside
  11. To assemble the sandwich, heat ¼ Tbsp of butter in the bottom of a nonstick pan over medium heat until the butter melts and begins to bubble
  12. Place one slice of bread in the skillet, place 1 oz of brie on top of the bread, spread 1-2 Tbsp of the caramelized onions on the sandwich and top with 1 oz more of the brie slices along with another slice of bread
  13. Allow the panini to cook for on one side until the brie begins to melt and the bread is golden brown, about 5 minutes
  14. Flip the panini over and cook the opposite side for 5 minutes or until the bread is golden brown
  15. Continue the process with the other sandwiches and serve warm or as an unexpected companion to tomato soup!