Cooking Instructions

• In a cold large skillet or pan with a lid set to the side, add your bacon strips. Bring the heat up to medium and heat until crispy, about 5 to 6 minutes per side. Remove the bacon from the skillet and drain on a paper towel-lined plate. Do this in batches if needed.
• Remove all but 2 tablespoons of bacon fat from the skillet, then add in your onions over medium-low heat. Stir to coat with the bacon fat. Cook and caramelize your onions, stirring occasionally, until they become soft, jammy, and translucent. Reduce the heat to low if you are seeing browning happening too fast.
• Season with kosher salt and black pepper. Cook until your onions turn into a rich golden brown color and are super jammy, stirring occasionally, about 30 to 40 minutes. If you see burning on your onions, adjust with a splash of water as needed. Set aside in a separate bowl or plate until ready to assemble, keeping your same skillet on the stovetop.
• Take a paper towel and swipe your skillet clean from the caramelized onions. Take 2 thick slices of your bread and smear your mayo on both sides. Place one slice of bread, mayo side down, in the cold skillet. Then top with your sharp cheddar cheese, gruyere cheese (about 1⁄2 cup cheese per sandwich, depending on your bread size), caramelized onions, and crispy bacon. It’s okay if some shredded cheese gets on the outside of the sandwich, use that to make some crispy cheese to add to the crust of your sandwich.
• Turn the stove to medium heat and top with your other slice of bread, mayo side up. Cook your grilled cheese until toasted and melted, about 3 to 4 minutes on each side. Push down with a spatula occasionally, to ensure all parts of the sandwich stick together when you flip.
• Once golden brown, flip it over and cover it with a lid to help steam and melt the cheese. Repeat with your remaining slices of bread, cheese, onions and bacon.
• Transfer to a cutting board, slice in half with a sharp knife, and serve.