Toasted Fontina and Onion Jam Panini Recipe

Name: Toasted Fontina and Onion Jam Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 lbs red onions, thinly sliced; 1 teaspoon sugar; 1 teaspoon salt; 1 teaspoon minced fresh thyme; ¼ teaspoon fresh ground black pepper; ¼ cup balsamic vinegar; 1 12 baguette, sliced into 56 slices; ½ cup butter, at room temperature; salt; fresh ground black pepper; 2 cups grated Fontina cheese

Servings: persons

4 tablespoons unsalted butter
2 lbs red onions, thinly sliced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon minced fresh thyme
¼ teaspoon fresh ground black pepper
¼ cup balsamic vinegar
1 12 baguette, sliced into 56 slices
½ cup butter, at room temperature
salt
fresh ground black pepper
2 cups grated Fontina cheese

1
Heat a large skillet over med-high heat; add 4 tablespoons butter.
2
When it has melted, add the onions, sugar, salt, thyme, and black pepper.
3
Saute for 5 minutes, stirring the onions until they become soft, then turn the heat to low and cook the onions slowly, stirring occasionally, until they are very soft and browned, about 30 minutes.
4
Add the balsamic vinegar and turn the heat back to med-high.
5
Cook the onions until the vinegar has evaporated, about 1 minute.
6
Remove the pan from the heat and set aside.
7
Butter the baguette slices and lay them, buttered side down, on a work surface.
8
Spread some of the onion jam on the unbuttered side of half the baguettes, and season with salt and pepper if desired.
9
Top the onion jam with about 1 tablespoon of the grated cheese.
10
Top the cheese with a baguette slice, buttered side up.
11
Heat a panini maker or a large, nonstick skillet over medium heat.
12
Arrange 4 or 5 of the panini on the hot surface.
13
Close the lid of the panini maker or, if using, a skillet, weight the panini down with a smaller heavy skillet that fits inside the one you are cooking inches.
14
It should take about 2 minutes to cook the panini until brown in a panini maker.
15
If using a skillet, cook 2 minutes on the first side, 1-2 minutes on the second side.
16
Arrange the cooked panini on a platter.
17
Serve hot or at room temperature.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 lbs red onions, thinly sliced, 1 teaspoon sugar, 1 teaspoon salt, and more.

Yes, Toasted Fontina and Onion Jam Panini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Toasted Fontina and Onion Jam Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions