Caramelized Onion Grilled Cheese with Butter Lettuce Salad & Creamy Fig Dressing

Caramelized Onion Grilled Cheese

with Butter Lettuce Salad & Creamy Fig Dressing

25 MIN
2 Servings
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From the Test Kitchen

By filling slices of warm, golden brown sourdough bread with layers of caramelized onion and melty fontina and cheddar cheeses, we’re giving this comfort food favorite a gourmet boost. For a sweet contrast, we’re dressing buttery leaves of lettuce with a piquant mix of fig spread and creamy mustard sauce, plus almonds for a bit of crunch.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Caramelized Onion Grilled Cheese with Butter Lettuce Salad & Creamy Fig Dressing
Title
  • 4 slices Sourdough Pullman Bread
  • 1 Yellow Onion
  • 1 head Butter Lettuce
  • 2 oz Fontina Cheese
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Sherry Vinegar
  • ½ oz Sweet Piquante Peppers
  • 1 Tbsp Fig Spread
  • 1 Tbsp Creamy Mustard Sauce
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Butter
  • 2 oz White Cheddar Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & caramelize the onion:
1 Prepare & caramelize the onion:

Halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peppers. Combine the chopped lettuce and chopped peppers in a large bowl. Grate both cheeses on the large side of a box grater; combine in a bowl. To make the dressing, in a bowl, whisk together the fig spread, creamy mustard sauce, and 1 teaspoon of water. Taste, then season with salt and pepper if desired. 

Assemble & cook the sandwiches:
3 Assemble & cook the sandwiches:

Assemble the sandwiches using the bread, caramelized onion, and grated cheeses; season with salt and pepper. Rinse and wipe out the pan used to cook the onion. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

Just before serving, to the bowl of chopped lettuce and peppers, add the almonds and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

Tips from Home Chefs

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Caramelized Onion Grilled Cheese

Prepare & caramelize the onion:
1 Prepare & caramelize the onion:

Halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

2 Prepare the remaining ingredients:

Meanwhile, wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peppers. Combine the chopped lettuce and chopped peppers in a large bowl. Grate both cheeses on the large side of a box grater; combine in a bowl. To make the dressing, in a bowl, whisk together the fig spread, creamy mustard sauce, and 1 teaspoon of water. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
Assemble & cook the sandwiches:
3 Assemble & cook the sandwiches:

Assemble the sandwiches using the bread, caramelized onion, and grated cheeses; season with salt and pepper. Rinse and wipe out the pan used to cook the onion. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. 

4 Make the salad & serve your dish:

Just before serving, to the bowl of chopped lettuce and peppers, add the almonds and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

Make the salad & serve your dish:
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