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Grilled Cheese and Sweet Onion Sandwiches

Rebecca Lindamood
My mom's version of the classic grilled cheese is my all time favourite way to eat it. Deep, toasty brown bread topped with melty, gooey cheese and crisp, just-heated-through slabs of sweet onion. On any given day at any given moment, I'm hard pressed to think of something I like to eat more than this.


Per Sandwich:

  • 2 slices of sandwich bread I like potato bread or oatmeal bread best.
  • 2 slices Kraft Singles unwrapped
  • 1 1/8- to 1/4-inch thick slab sweet onion, peeled and separated into smaller rings or half moons
  • 1 tablespoon softened butter


  • Preheat a griddle to 300°F (or put a heavy-bottomed pan over medium-low to medium heat on the stove top.)
  • Butter one side of each slice of bread, using half of the butter on each slice. Lay one slice of bread, butter side down on the hot griddle, immediately lay down one slice of the unwrapped Kraft Singles, top with as much of the sliced onion as you can get to stay on the bread, the other slice of unwrapped cheese and the last piece of bread, butter side up.
  • Let it toast slowly until the under-side of the bottom piece of bread is a deep golden to rich brown, taking care not to let it burn. If necessary, you can reduce the heat to prevent scorching. Carefully flip the sandwich, using your hand to hold it together as the onions tend to make it fall apart a little more easily than the average grilled cheese.
  • Toast the second side until it is a rich brown and the cheese is completely melted inside the sandwich. Transfer to a cutting board and cut it in half on the diagonal. Yes. It MUST be on a diagonal. Sandwiches just taste better that way.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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