Raspberry grilled cheese made with Gruyère and caramelized onions is a unique twist on a grilled cheese recipe.
A grilled Gruyère cheese sandwich like this goes wonderfully with a little fresh thyme.
This recipe makes one Gruyère grilled cheese. Start by gathering your key ingredients of two slices of sourdough, a block of fresh Gruyère cheese, a handful of raspberries, fresh thyme, and a few slices of red onion. You’ll also need a little olive oil and sugar as well as a few pats of butter to toast the cheese in the skillet.
Also try: Goat Cheese Grilled Cheese
How to Make Raspberry Grilled Cheese
Start by caramelizing some slices of red onion. Add them to a hot skillet with a drizzle of olive oil. Season with a little salt and pepper.
As the onions are cooking, heat about a quarter cup of raspberries in a sauce pan. Sprinkle in some sugar. You’ll essentially be making a raspberry compote by heating the raspberries into a jam-like texture. You can use a fork to smash the raspberries to speed up the process.
As your raspberries and onions continue to heat on medium low heat, use a cheese grater to shred about 1/2 cup of gruyere cheese.
Grate enough cheese to generously cover one side of bread.
Push your onions aside in the skillet and add about 1/2 – 1 tablespoon of butter. Gently lay the slice of bread with the cheese on the butter and start grilling it. Then begin adding the remainder of the ingredients to the gruyere grilled cheese.
Raspberry Grilled Cheese With Caramelized Onion
- Cheese Grater
- ½ teaspoon olive oil
- 2 tablespoons chopped red onions
- salt and pepper
- ¼ cup raspberries
- ½ teaspoon sugar
- ½ cup gruyere cheese
- 2 slices sourdough bread
- 2 – 3 tablespoons buttter
- ½ teaspoon chopped fresh thyme
- Heat skillet to medium heat. Add olive oil, then add red onions. Allow onions to soften, stirring occasionally.
- In a sauce pan, heat raspberries and sugar on low heat. Smash raspberries to help them cook down faster.
- Grate about ½ cup of gruyere cheese, enough to generously cover one slice of bread. Pile the shredded gruyere on one slice of sourdough bread.
- As the onions continue to soften, move them aside in the pan. Add a couple pats of butter. Lay the bread with the gruyere on the sizzling butter and turn the heat to medium low. Once the raspberries are warmed through and the sugar has dissolved, add a layer to the top of the gruyere. Top with carmelized onions, fresh thyme and the remaining slice of sourdough.
- After 3 to 4 minutes, after the sourdough has become golden brown, use a spatula to flip the whole sandwich. Add another pat of butter if you need to.
- Toast the grilled cheese on the second side until golden brown. Remove from the skillet. Cut in half and serve warm.