Description

A comforting and flavorful French Onion and Apple Grilled Cheese sandwich featuring caramelized onions, crisp honeycrisp apple slices, savory prosciutto, and a melty blend of fontina and gouda cheeses, all sandwiched between olive oil-brushed sourdough bread and pan-cooked to golden perfection. This twist on the classic French onion grilled cheese adds a fresh autumnal touch with fresh herbs and apple cider.

Ingredients

Scale

Caramelized Onions

3 tablespoons salted butter
2 yellow onions, thinly sliced
Kosher salt and black pepper, to taste
3/4 cup apple cider
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh sage
1 pinch crushed red pepper flakes

Sandwich Filling

4 slices prosciutto (optional)
1 honeycrisp apple, thinly sliced
1 1/2 cups shredded fontina cheese
1 1/2 cups shredded gouda or white cheddar cheese

Bread and Finishing

8 slices sourdough bread
2 tablespoons extra virgin olive oil
1/2 tablespoon butter (for cooking sandwiches)
2 sage leaves (for garnish, optional)

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Instructions

Caramelize the Onions: Melt 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is hot and shimmering, add the thinly sliced onions. Cook for about 3 minutes until they start to soften. Pour in half the apple cider, then season with kosher salt and black pepper. Continue cooking for 5 minutes until most of the cider evaporates. Add the remaining cider and cook another 5 minutes, stirring occasionally, until the onions are golden and caramelized. Stir in fresh thyme, sage, and crushed red pepper flakes and cook for an additional minute. Remove from heat.
Crisp the Prosciutto: In a separate large skillet set to medium heat, place the prosciutto slices and cook them for about 2 minutes per side until crisp. Remove and set aside on paper towels to drain.
Prepare the Bread: Brush the outsides of each slice of sourdough bread with extra virgin olive oil. On the unbrushed inside of half the slices, evenly layer the shredded fontina cheese, shredded gouda or cheddar, caramelized onions, thin apple slices, and crisp prosciutto slices. Top each with a second slice of bread, olive oil side facing out.
Grill the Sandwiches: Heat a skillet over medium heat. Add 1 sandwich or two depending on skillet size. Cook each side for about 3-5 minutes until golden brown and the cheese is melted. During the last minute of cooking, add 1/2 tablespoon butter and 2 sage leaves to the skillet to infuse flavor. Flip the sandwich carefully to cook the other side. Repeat with remaining sandwiches.
Serve: Remove sandwiches from the skillet and serve immediately, garnished with the crispy sage leaves from the pan. Enjoy warm for the best melty, aromatic experience.

Notes

For a vegetarian version, omit the prosciutto.
Using gouda cheese adds a creamy nutty flavor complementing the onions and apple.
If apple cider is unavailable, use a dry white wine or vegetable broth as a substitute.
Be careful not to burn the onions while caramelizing—cook slowly for best sweetness.
Add extra fresh sage for an herbaceous note that brightens the sandwich.

Nutrition

Serving Size: 1 sandwich
Calories: 833 kcal
Sugar: 10 g
Sodium: 850 mg
Fat: 57 g
Saturated Fat: 28 g
Unsaturated Fat: 25 g
Trans Fat: 0.5 g
Carbohydrates: 49 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 115 mg