french onion butternut squash grilled cheese

French. Onion. Butternut. Squash. Grilled. Cheese. Cheese. CHEESE. Cheese. Cheese.

Golden, buttery, cheesy French Onion Butternut Squash Grilled Cheese. Say it. Out loud.

Thanksgiving leftovers are finally dwindling in our fridge, although J’s parents still insisted on sending him gobs during his visit over the weekend following. I’d imagine my mom might try to play the same card next time I wander over to her place, but I might have to refuse since we’ve grilled cheese on the menu and it’s so damn ridiculous I might crumble into a dairy coma upon consumption.

I underwent a big lunch sandwich phase earlier in the year while I marathon trained, and since that period didn’t really touch any sort of shit-between-bread creation. Not out of ire, really, just from becoming overtired of the meal. Not anymore. With butternut squash in full force still (after all, it is a winter squash variety) and onions and cheese always in season, an indulgent dinner seemed a grand plan.

French Kiss to your Tastebuds

Caramelized onions, as I’ve mentioned in my plethora of recipes – most recently, Cider Caramelized Onion and Pear Pesto Pizza – are a bit time consuming but utterly worth the trouble. I in fact managed to set a bit aside for my lunch the next day because I really wanted two days in a row of caramelized awesome.

The difference between typical caramelized onions and this interpretation is a bit of beef stock, which is characteristic of French onion soup and essential for that deep meaty flavor. I use a vegetarian bouillon to accomplish such, but if you don’t mind real meat you can use a true beef base.

The onions need around 30 minutes to truly slow cook. There are faster ways to caramelize onions, but I prefer to take my time and caress them with low heat. Worth it, I promise.

Slice a pair of onions very thinly, think 1/8 inch or less. Melt some butter in a big skillet and toss in the onions and a bit of salt and pepper. Keep the heat low and cook, stirring occasionally, for 20 minutes. If the onions crisp too quickly, lower the heat more.

Turn the heat up to medium or medium-high and pour in beef(less) stock and apple cider. Simmer for 10 minutes until the onions darken in hue and the liquid boils off. The result is a deep auburn or umber color.

Squash Your Diet

While the onions cook, you can prep the butternut squash.

I recommend tackling a whole butternut squash, but it needn’t be a huge one. Slice the squash in half so you have a thinner chunk and the thicker butt chunk. Shave off the skin with a vegetable peeler or a sharp knife, then slice each chunk in half. Scoop the seeds and guts where needed. Finish by slicing into very thin arcs or half moons, about 1/8 inch again.

Preheat the oven to 425 and line a baking sheet with parchment. Muss the squash with brown sugar, chili powder, oregano, cinnamon, cayenne pepper, salt, and pepper. Roast for 20 minutes. If you time it cleverly, the squash will finish as or slightly before the onions are reduced. You’ll feel like a wizard with a brute command of time.

The Stack

If you haven’t shoveled all the onions or squash in your mouth already, it’s time to make the sandwiches.

Grab your bread slices and butter one side generously. Pile on the cheeses to the unbuttered side – I chose gruyere and fontina for my cheese weaponry, the former because it’s traditional of French onion shit. Spread the onions over the cheese and finish with a layer of butternut squash. Top with a second slice of bread, butter side facing up.

Cheese on the Griddle

Fire up the griddle (or cast iron skillet). It’s dinner time, bitches.

I wiped a little bit of olive oil over my skillet just to assure a nice golden crust and help keep a glossy seasoning on the pan, but with the butter slathered on the bread this step is optional.

Turn the dial to medium heat. Set in 1-2 sandwiches and cook 3-5 minutes per side. Check for brownness after 3 minutes. Flip the sandwiches, press with a spatula, and heat an additional 3-5 minutes.

My oh my, is the aroma luxurious with its round fattiness and spiced tinge from the squash. You’ll love it.

Some tips? Use a crusty bread like a sourdough boule for a crispy bite. Yellow onions caramelize best in my experience, but red onions offer a unique hue and work pretty well if that’s all you have. Gruyere is a must, but cheddar or mozzarella are fine substitutes if you don’t have fontina or can’t find it.

The crucial elements, really, are some kind of bread, caramelized onions, squash, and cheese. Oh, and someone to share the sandwiches with.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!