French Onion and Fennel Grilled Cheese Sandwich #GrilledCheeseMonth

French Onion & Fennel Grilled Cheese |

Did you know that April is National Grilled Cheese Month?

The humble grilled cheese sandwich has been elevated and has crossed culinary boundaries. It seems that one could essentially have a grilled cheese sandwich for every meal of the day and every course of a meal. Here’s a Brie and Blueberry Waffle Grilled Cheese to start off the day!

How about having grilled cheese as an appetizer? Mini grilled cheese with tomato soup! Almost too precious to eat! Or simply make the grilled cheese a garnish for tomato soup with mini grilled cheese croutons.

Then there’s grilled cheese for dessert. I’ve been thinking about this luscious Strawberry Mascarpone Grilled Cheese sandwich every since it was posted on the interwebs last year.

Last year I honored National Grilled Cheese Month with a Ramen Grilled Cheese; a little delicacy I indulge in every now and then.

I’ve been wanting to make Ina Garten’s French Onion and Fennel Soup for the longest time so guess what I made this year for National Grilled Cheese Month? You got it! French Onion and Fennel Grilled Cheese Sandwich! If you’re looking for a quick on-the-go sandwich, then move along. This sandwich is perfect for a leisurely lunch or better yet, for a relaxing sit-down dinner.

Notes: The onion mixture yields enough to make two very large sandwiches. I would try to use slices from a sourdough boule which is much larger than your typical slice of sandwich bread. Pair this sandwich with a crisp Sauvignon Blanc or a Pinot Noir and you’ve got yourself a great meal!

French Onion & Fennel Grilled Cheese |

French Onion and Fennel Grilled Cheese Sandwich #GrilledCheeseMonth
Recipe type: Main
Cuisine: American
Serves: 2
  • 2 Tablespoons + 3 Tablespoons unsalted butter
  • ⅛ cup olive oil
  • 1 pound Spanish onion, halved and sliced ¼-inch thick
  • 1 pound fennel, tops and cores removed, sliced ¼-inch thick
  • ½ cup Cognac or brandy
  • ¼ cup white wine, something like a Sauvignon Blanc
  • Salt and pepper
  • 4 slices of sourdough bread, cut in ¼-inch thick slices
  • 1 cup of shredded gruyère cheese
  1. In a medium-size skillet, heat 2 tablespoons of butter and olive oil over medium-high heat. Add the onions and fennel and cook for about 30 minutes, stirring occasionally until the onions and fennel turn a golden brown. Set aside.
  2. While the onions are still hot. Heat 1½ tablespoons of butter in a large skillet over medium heat. Once the butter is melted, heat one side of the bread slices for about 1 minute until a light golden brown. Flip both slices, spread ¼ cup of cheese onto each slice of bread.
  3. Once the cheese starts to warm up, spoon half the onion mixture onto one slice of bread. Carefully top the stack with the other slice of bread. Give it a gentle press and transfer to a plate.
  4. Repeat from step 2 for the second sandwich.
  5. Enjoy!

Yesterday, the Sunday Supper crew shared their grilled cheese recipes and wine pairings. Check out their culinary creations for National Grilled Cheese Month!

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  • Alice Choi

    Amy, LOVE this grilled cheese!!! yummmm! that is perfection right there! And I recently tried a kimchi ramen grilled cheese . . oh my! this is like my favorite month of the year! 😛 (hey, would you mind adding my grilled cheese to the SundaySupper list?) Thanks dude!

    • kimchi_mom

      I copied the list from one of the posts, but no problem!

      I love the anise flavor from the fennel. So good!

      • Alice Choi

        Thank you, Amy!!! :)

  • Liz

    Oh, my. What an amazing filling idea!!! Love the onions and fennel AND the lovely Gruyere!!!

    • kimchi_mom

      Thanks Liz! The fennel really took it up a notch!

  • Dorothy at ShockinglyDelicious

    Look at that thing! It’s obscene (in a good way). :)

    • kimchi_mom

      Thanks Dorothy!

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  • Farah @ The Cooking Jar

    I looooove French onion soup and I love grilled cheese. That sandwich has to taste great!