Emmentaler on rye with sweet and sour red onions from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 87) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegar slaw with cucumbers and dill

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Beebopalulu on July 18, 2024

    Found this was good but not spectacular - not certain the extra time results in something better than a regular grilled cheese

  • averythingcooks on June 14, 2023

    More raves for this sandwich. I used gruyere & think that the rye bread is key. I did cook my onions (actually a mix of red, yellow, sweet + a shallot... ie major fridge/pantry clean out!) longer than she calls for to get a lovely, jammy consistency. We both loved this "fancy" grilled cheese with last night's soup and this will be repeated often.

  • Ishie1013 on April 12, 2022

    This was the best grilled cheese sandwich I have ever had or made.

  • Meags on February 21, 2022

    This was delicious! I cannot wait to have it again!!!

  • NJChicaa on January 24, 2018

    Reminded me of a patty melt.

  • louie734 on January 07, 2014

    All the best parts of a patty melt, without the burger. These were awesome. Again, why didn't I think of this.

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Reviews about this recipe

  • Kate Cooks the Books

    This grilled cheese was so good even my daughter loved it, and in case you can’t tell from the picture, it’s oozing caramelized onions. And the onions are, of course, what elevates this sandwich...

    Full review
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