Balsamic Red Onion and Gruyere Panini Grilled Cheese
Transform your lunch game with this irresistible Balsamic Red Onion and Gruyere Panini Grilled Cheese! This upscale twist on a classic sandwich combines the bold, tangy sweetness of caramelized balsamic red onions with the nutty creaminess of melted Gruyere cheese, all nestled between perfectly crispy, golden-buttered slices of sourdough bread. The onions, slowly simmered with balsamic vinegar and a touch of sugar, add an elevated flavor that pairs beautifully with the rich, gooey cheese. Cooked to perfection on a grill pan or skillet, this panini grilled cheese is a gourmet treat that's as sophisticated as it is comforting. Whether you're craving a quick lunch or a cozy dinner, this sandwich is sure to impress!
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Recipe Information
Ingredients
- 1 large Red onion
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Olive oil
- 1 teaspoon Sugar
- 2 tablespoons Butter
- 6 ounces Gruyere cheese
- 4 slices Sourdough bread
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel and thinly slice the red onion into half-moons.
In a medium skillet, heat the olive oil over medium heat. Add the sliced red onion and cook for 5 minutes, stirring occasionally, until the onions start to soften.
Add the balsamic vinegar, sugar, salt, and black pepper to the onions. Stir to combine and reduce the heat to medium-low. Cook for an additional 10 minutes, stirring occasionally, until the onions are deeply caramelized and syrupy. Set aside.
Spread butter on one side of each slice of sourdough bread. Arrange the slices butter-side down on a clean surface.
Generously shred or thinly slice the Gruyere cheese and divide it between two slices of bread, covering the non-buttered side.
Top the Gruyere cheese with a generous layer of the prepared balsamic red onions. Place the remaining two slices of bread on top, buttered-side up, to form two sandwiches.
Heat a grill pan or non-stick skillet over medium heat. Place the sandwiches in the pan and press down gently with a spatula or a sandwich press.
Cook for 3-4 minutes on one side, until golden brown and crispy. Carefully flip the sandwiches and cook for an additional 3-4 minutes, until the other side is golden and the cheese is melted.
Remove from heat, let the sandwiches rest for 1-2 minutes, then slice in half and serve immediately.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 19.5 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1882 mg | 145% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
