Kale and Caramelized Onion Grilled Cheese

Kale and Caramelized Onion Grilled CheeseRecipe
Photo: Brian Woodcock; Styling: Cindy Barr

Veggies get in on the grilled cheese action with this gooey Kale and Caramelized Onion Grilled Cheese sandwich.


Serves 4 (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Fat 15 g
Satfat 5.9 g
Monofat 4.2 g
Polyfat 1.1 g
Protein 16.6 g
Carbohydrate 31.3 g
Fiber 6.2 g
Cholesterol 27 mg
Iron 1.5 mg
Sodium 652 mg
Calcium 323 mg


4 medium kale leaves, stems removed
2 teaspoons canola oil
2 medium red onions, cut into 1/2-inch-thick slices
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 teaspoon red wine vinegar
8 (1-ounce) slices multigrain bread
Cooking spray
1 ounce finely grated Parmesan cheese, divided (about 1/4 cup)
3.5 ounces shredded raclette cheese (about 7/8 cup)


1. Preheat oven to 300°.

2. Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain; rinse kale under cold water until cool. Pat leaves dry.

3. Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat; stir in vinegar, tossing to coat. Coarsely chop onion.

4. Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup raclette. Top with other toasted bread slice. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices, Parmesan, 3 kale leaves, onion mixture, and raclette. Bake sandwiches at 300° for 5 minutes or until cheese melts.


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