Secrets to a Perfect Grilled Cheese

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It's National Grilled Cheese Day (of course!) and so who could let such a momentous day go by without getting the true secrets to one of our favorite items?

We chatted with grilled cheese fan and host of The Chew Daphne Oz about her tips for making sure you have the perfect sandwich on hand. Watch the video above to get her take or make her recipe below!

Daphne Oz's Grilled Cheese

Ingredients (makes 2 sandwiches)

· 4 tablespoons (1/2 stick) unsalted butter

· 1 sweet yellow onion, sliced into ¼-inch rounds

· ½ teaspoon kosher salt

· 2 tablespoons balsamic vinegar

· ½ teaspoon sugar

· 1 tablespoon mayonnaise, at room temperature

· 4 slices whole-grain sandwich bread

· 4 slices of Arla Havarti cheese

· 1 semi-ripe pear, peeled, halved, cored, and thinly sliced

· Freshly cracked black pepper


1. In a medium nonstick or stainless skillet over medium heat, melt 2 tablespoons of butter. Add the onion and the salt, and cook until onion begins to soften and caramelize but retains some texture, stirring often, 8 to 10 minutes. Add the vinegar and sugar, and let the liquid reduce and coat the onion, about 2 minutes.

2. Spread one side of each bread slice thinly with mayonnaise (it does not burn as quickly as butter and gives an insanely crunchy, golden-brown crust to the bread, with the faintest hint of sweetness). Lay one slice of the Havarti cheese on the non-mayo side of two bread slices. Add a few pear slices, top with ¼ of the onion on each sandwich (reserve the rest for another use--see the Tip) and lay the second slice of Havarti cheese. Set the two other bread slices on top of the cheese, mayo side up.

3. Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium heat. Place the sandwiches in the skillet and reduce the heat to medium-low. Set a large, heavy plate or pan on top of the sandwiches to press them down. Cook the sandwiches until one side is golden brown, 2 to 3 minutes.

4. Carefully remove the plate (it might be hot!) and use a spatula to flip the sandwiches over. Replace the plate and toast the second side until golden-brown, another 2 to 3 minutes. Transfer each sandwich to a plate, season with salt and pepper, slice, and serve.

Tip: The extra onions will go amazingly well on any sandwich, in salads, chopped into omelets, rice or pasta, or just about anywhere you need a garnish that carries its weight. If you're going to bother going through the process, you might as well get multiple uses out of them! Store in a sealed container in the fridge for up to 3 days.