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Grilled Cheese with Bourbon Caramelized Onions

Course Main Course
Cuisine American
Keyword sandwich
Total Time 45 minutes
Servings 2
Author Cherry on My Sundae


Caramelized onions

  • 1 tablespoon oil
  • 1 large onion thinly sliced
  • ½ teaspoon salt
  • ¼ cup bourbon

Rosemary honey

  • ¼ cup honey
  • 1 sprig rosemary

Remaining ingredients

  • 8 ounces fontina shredded
  • 4 slices bread
  • 2 tablespoon butter softened


  • Make the caramelized onions. Heat 1 tablespoon olive oil in a saute pan over medium heat. Add the onions and saute until softened, about 10 minutes. Reduce the heat to low and season the onions with ½ teaspoon salt, and cook another 10 minutes, stirring occasionally. Add ¼ cup bourbon and simmer until all of the alcohol has cooked off. Continue to cook the onions until deep brown and caramelized.
  • Prepare the rosemary honey. Combine ¼ honey with 1 sprig rosemary in a small saucepot. Bring to a simmer over medium heat. Reduce to low and continue to simmer for 10 minutes. Remove from heat and let sit for 10 more minutes. Remove the rosemary and set aside.
  • Spread the softened butter on one side of each of the bread slices. Flip the bread over and place the caramelized onions and shredded fontina on 2 of the bread slices. Top with the remaining bread.
  • Heat a nonstick saute pan over medium-low heat. Carefully lay the sandwiches on the pan and cook until golden brown., about 3 minutes. Flip the sandwich and cook for another 2-3 minutes or until golden brown and the cheese has melted.
  • Drizzle the rosemary honey on top and serve immediately.