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Gruyere Cheddar Grilled Cheese with Balsamic Caramelized Onions and Kale

Updated: Sep 1, 2020

The rules are simple... .

  1. Don’t skimp on those balsamic caramelized onions because my oh my they make the sandwich.

  2. Don’t knock the kale. It’s delicious. & the bits that crisp on the pan are the best part.

  3. Run, don’t walk, to TJs for their fluffy San Franciscan sour dough & perfectly blended gruyere cheddar.

Gruyere Cheddar Grilled Cheese with Balsamic Caramelized Onions and Kale

4 servings | Prep: 15 min Cook: 6 min


  • 1/2 yellow onion, sliced

  • 1 tbsp balsamic vinegar

  • 2 tbsp butter, divided

  • 8 slices sour dough bread

  • 6-8 oz gruyere cheddar cheese, very thinly sliced

  • 1/2 cup frozen chopped kale, defrosted


For balsamic caramelized onions:

  1. Heat 1 tbsp butter in a pan, add sliced onions, toss and allow to cook until fragrant 1-2 min.

  2. Add salt, cover and cook until wilted. Stirring once or twice (~5 min). Add balsamic vinegar, toss and cover.

  3. Allow onions to caramelize and cook down for 5-10 min more min and set aside (covered).


I just added the kale in as is but you could sauté it to crisp it a bit and get some water out. Personally I just enjoyed the bits that crisped up on the sides with the inside softer and melted into the cheese.

Grilled Cheese Assembly:

  1. Sour dough

  2. Half of cheese

  3. Balsamic onions

  4. Kale

  5. Remaining cheese

  6. More sour dough


  1. Heat pan over stove (I used a grated cast iron).

  2. Butter top slice of each sandwich with half of remaining butter.

  3. Lay butter side down on pan and weigh them down slightly with another pan on top. Allow it to toast for 2-3 min until brown and cheese begins to melt. Flip and allow to toast another 2-3 min until cheese is fully melted.

  4. Remove from heat, cut it half and get to dunking in your favorite warm bowl of soup. 

Check out our Tomato Pumpkin Soup for the perfect dipping companion!

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