Meal Kit

French Onion Grilled Cheese

with blood orange and pecan salad

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts (Pecans)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The phrase "grown-up grilled cheese" is overused (and meant to shame us adults: what's wrong with eating grilled cheese as a grown-up? Should kids be the only ones who get to partake in simple cheesy goodness? Alright, getting off our soapbox now.) But this beauty is the ultimate "grown-up grilled cheese." This has the flavors of French Onion soup in sandwich form: nutty Swiss melted with caramelized onions on toasty buttered bread. Served with an arugula-blood orange salad, this grilled cheese is all grown-up and nothing but delicious.

In Your Box (serves 2)

  • 2 Yellow Onions
  • 1 Blood Orange
  • 1 fl. oz. Balsamic Vinegar
  • 2 tsp. Sugar
  • Info
    1 oz. Pecan Halves
  • Info
    4 Slices Sourdough Bread
  • Info
    3 oz. Swiss Cheese Slices
  • Info
    ⅗ oz. Butter
  • 2 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Halve and peel onions. Slice halves into thin strips. Cut off ¼" from top and bottom of blood orange. Stand orange on end and carefully cut off peel, following the curvature of fruit. Slice orange into ¼" rounds and cut rounds into ¼" dice.

  2. 2

    Caramelize the Onions

    Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat. Add onions to hot pan and cook undisturbed until lightly browned, 4-5 minutes. Season with ¼ tsp. salt and a pinch of pepper. Continue cooking, stirring occasionally, until caramelized, 6-8 minutes. Add half the balsamic vinegar (reserve remaining for salad) and stir constantly until nearly evaporated and onions are coated, 2-3 minutes. Transfer to a plate or bowl. Wipe pan clean and reserve.

  3. 3

    Make the Candied Pecans

    Place a medium non-stick pan over medium-high heat. Add sugar and 2 Tbsp. water. Bring to a simmer and swirl until sugar is dissolved. Add pecans and cook, stirring constantly, until water has evaporated and pecans are coated in a sticky glaze, 3-5 minutes. Transfer to a plate. Hot nut alert! Be careful when transferring.

  4. 4

    Cook the Grilled Cheese

    Top each bread slice with Swiss cheese and caramelized onions. Close sandwiches. Return pan used to cook onions to medium heat. Add butter and sandwiches to hot pan. Work in batches if needed, using half the butter for each sandwich. Cook until browned on one side, 2-3 minutes. Flip and transfer pan to oven. Bake until well-browned and cheese is melted, 3-4 minutes. Rest 3-5 minutes before slicing. While grilled cheese bakes, toss salad.

  5. 5

    Toss the Salad

    In a medium mixing bowl, whisk together remaining balsamic vinegar, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper until well-combined. Add arugula and blood orange and toss to coat. Taste, and season with a pinch of salt and pepper if desired.

  6. 6

    Plate the Dish

    Serve grilled cheese on a plate along with salad. Garnish salad with candied pecans.

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