Caramelized Onion Grilled Cheese with Tomato Soup

Ingredients

• 2 large Yellow onions (thinly sliced for caramelizing)
• 2 tablespoons Unsalted butter (for caramelizing onions)
• 1 tablespoon Olive oil (extra‑virgin, for caramelizing onions)
• 1 pinch Salt
• 1 teaspoon Granulated sugar (optional, helps caramelization)
• 1 tablespoon Balsamic vinegar (optional, adds depth)
• 8 slices Sourdough bread (thick slices)
• 4 slices Sharp cheddar cheese (shredded or sliced)
• 4 slices Fresh mozzarella cheese (soft, sliced)
• 2 tablespoons Unsalted butter (for spreading) (softened)
• 2 tablespoons Olive oil (soup)
• 1 medium Yellow onion (soup) (diced)
• 2 cloves Garlic cloves (minced)
• 1 medium Carrot (diced)
• 1 stalk Celery stalk (diced)
• 1 can (28 oz) Crushed tomatoes (no added salt)
• 2 cups Vegetable broth (low‑sodium)
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• to taste Salt and pepper
• 0.5 cup Heavy cream (optional, adds richness)
• a few leaves Fresh basil leaves (for garnish)

Instructions

1. Caramelize Onions

   Heat butter and olive oil in a skillet over medium heat. Add the sliced onions, a pinch of salt and the teaspoon of sugar. Cook, stirring every few minutes, for 15‑20 minutes until the onions turn deep golden brown. Deglaze with balsamic vinegar, stir, then remove from heat and set aside.

   Time: PT20M

2. Sauté Soup Vegetables

   In a saucepan, heat olive oil over medium heat. Add diced onion, carrot, and celery; sauté for about 5 minutes until softened. Add minced garlic and cook 1 minute more, being careful not to let it brown.

   Time: PT6M

3. Simmer Tomato Soup

   Add crushed tomatoes and vegetable broth to the saucepan. Stir in dried basil and oregano, bring to a gentle boil, then reduce to a low simmer for 15 minutes. Season with salt and pepper. For a smooth texture, blend with an immersion blender. Finally, stir in heavy cream if using, and keep warm.

   Time: PT20M

   Temperature: low simmer

4. Assemble Grilled Cheese

   Butter one side of each bread slice. On the unbuttered side, layer a generous amount of caramelized onions, then cheddar and mozzarella. Top with another slice, buttered side out. Prepare all 4 sandwiches while the soup simmers.

   Time: PT5M

5. Grill Sandwiches

   Heat a clean skillet over medium heat. Place the sandwiches in the pan and cook 3‑4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted. Adjust heat if the bread browns too quickly.

   Time: PT10M

6. Plate and Serve

   Ladle hot tomato soup into bowls, garnish with fresh basil leaves, and serve each bowl with a caramelized onion grilled cheese sandwich on the side. Enjoy while hot!

   Time: PT5M

Nutrition Facts

Calories

460

Protein

15g

Carbohydrates

45g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Yellow onions: Sweet onions, Vidalia onions
• Instead of Unsalted butter: Margarine
• Instead of Olive oil: Canola oil
• Instead of Balsamic vinegar: Red wine vinegar
• Instead of Sourdough bread: Whole wheat bread
• Instead of Sharp cheddar cheese: Gruyère
• Instead of Fresh mozzarella cheese: Provolone
• Instead of Crushed tomatoes: Diced tomatoes
• Instead of Vegetable broth: Chicken broth
• Instead of Heavy cream: Half‑and‑half

Equipment Needed

• Skillet
• Saucepan
• Wooden spoon
• Chef’s knife
• Cutting board
• Spatula
• Ladle
• Immersion blender (optional)
• Grater (optional)

Critical Steps — Do Not Skip

• Caramelizing onions to a deep golden brown without burning
• Achieving a smooth, well‑seasoned tomato soup
• Grilling the sandwich until the cheese melts and the bread is golden

Chef Tips from the Video

• Add a pinch of sugar to the onions to speed up caramelization
• Mix cheddar with mozzarella for a gooey‑yet‑sharp melt
• Finish the soup with a drizzle of olive oil for extra shine

Troubleshooting

Storage

Refrigerator: Soup: up to 4 days in an airtight container. Grilled cheese: best eaten fresh; can be wrapped and stored for 1 day, reheated in a skillet.

Freezer: Soup freezes well for up to 3 months; thaw and reheat gently. Sandwiches can be frozen but texture may change; reheat in a toaster oven.

Room temperature: Do not leave soup or sandwiches at room temperature for more than 2 hours.

Make-Ahead Tips

• Caramelize onions up to 2 days ahead and store in an airtight container in the refrigerator
• Soup flavor improves after refrigeration; make a day ahead and reheat gently
• Assemble the sandwiches, keep the buttered sides covered, and grill just before serving