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