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Gruyere, Pear, and Caramelized Onion
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Gruyere, Pear, and Caramelized Onion

Gruyere, Pear, and Caramelized Onion

Grilled Cheese with Butter Lettuce and Pear Salad

Pairing most any cheese with both a sweet and savory ingredient is a recipe for success. Think brie, prosciutto, and fig! This time, we’re combining nutty gruyere, caramelized onion, and juicy pear. A bright side salad balances it all out.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


/ serving 4 people

8 slice

Whole Wheat Bread

(Contains Wheat)

8 ounce

Gruyère Cheese

(Contains Milk)

2 unit

Yellow Onion

2 unit


1 unit

Dijon Mustard

4 tablespoon

Balsamic Vinegar

2 unit

Boston Lettuce

Not included in your delivery

8 teaspoon


(Contains Milk)





2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories654 kcal
Energy (kJ)2736 kJ
Fat34 g
Saturated Fat17 g
Carbohydrate68 g
Sugar23 g
Dietary Fiber8 g
Protein22 g
Sodium856 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Large Bowl


Caramelize the onions

Take the butter out of the fridge, bringing to room temperature. Preheat the oven to 200 degrees. Halve, peel, and thinly slice the onions. Heat a drizzle of oil in a large pan over medium heat. Add the sliced onions and cook, tossing, until slightly caramelized for 8-10 minutes. Stir in 2 Tablespoons balsamic vinegar and cook for another until jammy. Remove from the pan and set aside.


While the onions cook, core and thinly slice the pears. Tear the lettuce into large bite-sized pieces, discarding the core.

Assemble the sandwiches

Spread two slices of bread with 1 teaspoon butter each. On a cutting board, lay the slices butter- side down. Top one slice with 1/4 of the caramelized onions, 1/2 cup gruyere, and pear slices (reserving some for the salad). Spread the other slice of bread with 1/2 teaspoon Dijon mustard. Place it on top of the other slice, butter-side up. Repeat this process for the remaining sandwiches.

Cook the sandwiches

Wash out the pan you used for the onions and heat it over medium-low. Working in batches, place the sandwiches in the pan and cook, for 3-5 minutes per side, until golden brown and the gruyere has melted. Place the finished sandwiches in the oven to keep warm until the entire meal is ready.


Make the dressing: While the sandwiches cook, whisk together 2 teaspoons Dijon mustard, the remaining balsamic vinegar, and a drizzle of olive oil in a large bowl. Season with salt and pepper.

Finish and plate

Cut the sandwiches in half. Toss the lettuce and remaining pear slices with enough dressing to coat. Season to taste with salt and pepper. Serve the pear salad alongside the grilled cheese sandwiches and enjoy!