Gourmet Norwegian Caramelized Onion & Brie Grilled Sandwich on the Arteflame

Introduction

There is something undeniably comforting about the combination of melted cheese and toasted bread, but this Norwegian-inspired recipe takes that nostalgia to a sophisticated new level. By combining the creamy, earthy richness of Brie with the nutty, mild flavor of traditional Norwegian Jarlsberg cheese, you create a flavor profile that is both complex and deeply satisfying. The star of the show, however, is the sweet and savory caramelized onions, which cut through the richness of the cheese perfectly. Cooking this on an Arteflame grill elevates the experience entirely; the flat-top plancha allows you to caramelize the onions to perfection while simultaneously toasting the bread to a golden, crispy finish that simply cannot be replicated in a standard frying pan.

This dish is more than just a grilled cheese; it is a celebration of textures and flavors that embodies the Scandinavian concept of "koselig"—a sense of cozy contentment. Whether you are hosting a casual outdoor lunch or looking for a comforting evening meal by the fire, this sandwich delivers gourmet results with minimal effort. The high heat of the Arteflame ensures the cheese melts rapidly while the bread develops a distinct, smoky crunch, making every bite a harmonious blend of sweet, savory, and creamy goodness.

Ingredients

The Sandwich Essentials

• 4 thick slices of rustic sourdough or artisanal country bread
• 6 oz Brie cheese, rind removed (or left on for texture), sliced
• 4 oz Jarlsberg cheese, shredded or thinly sliced
• 3 tbsp unsalted butter, softened (for spreading on bread)
• 1 tbsp olive oil (for the grill surface)
• Fresh thyme sprigs (for garnish)

For the Caramelized Onions

• 2 large red onions, thinly sliced
• 2 tbsp salted butter
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• Salt and freshly cracked black pepper to taste

Instructions

Step 1: Caramelize the Onions on the Arteflame

1. Fire up your Arteflame grill and wait for it to reach a medium-high temperature. You want the flat cooktop to be hot but not searing.
2. Drizzle olive oil and melt 2 tablespoons of salted butter on a medium-heat zone of the plancha. Add the sliced red onions.
3. Cook the onions slowly, moving them occasionally with a spatula to ensure even browning. This process should take about 15 to 20 minutes.
4. Once the onions are soft and beginning to brown, sprinkle the brown sugar and drizzle the balsamic vinegar over them. Toss to coat and cook for another 5 minutes until they are sticky, dark, and fragrant. Move them to a cooler outer edge of the grill to keep warm.

Step 2: Assemble the Sandwiches

1. While the onions are finishing, prepare your bread. Generously butter one side of each slice of sourdough.
2. On the non-buttered side of two slices, layer a generous amount of Jarlsberg cheese as the base. This helps anchor the other ingredients.
3. Top the Jarlsberg with the warm caramelized onions, spreading them evenly.
4. Add the slices of Brie on top of the onions. Finish with a sprinkle of fresh thyme leaves and black pepper.
5. Place the remaining bread slices on top, buttered side facing out.

Step 3: Grill to Perfection

1. Clean a section of the grill griddle with your scraper to ensure a clean toasting surface. Add a touch more butter or oil if the surface looks dry.
2. Place the assembled sandwiches onto the medium-heat zone of the flat top.
3. Grill for approximately 3 to 4 minutes per side. Use a grill weight or press lightly with your spatula to ensure good contact with the heat, which promotes a uniform golden crust.
4. Flip carefully once the bottom is golden brown and crispy. Grill the other side until the Brie is oozing and the Jarlsberg is fully melted. Serve immediately while hot.

Tips

Mastering this sandwich on the Arteflame requires a bit of heat management. The most common mistake is placing the bread on a section of the grill that is too hot. Because sourdough is dense and the cheese filling is thick, you need a medium, consistent heat to ensure the cheese melts all the way through before the bread burns. Utilize the different heat zones of your Arteflame plancha; if the bread is browning too fast, slide the sandwich toward the cooler outer edge to finish melting the cheese without scorching the crust.

Another tip for the ultimate texture is to be patient with the onions. Do not rush the caramelization process by cranking up the heat. High heat will char the onions rather than turning them sweet and jammy. The magic lies in the slow breakdown of sugars. Additionally, if your Brie is very runny, freezing it for 15 minutes before slicing can make it easier to handle during assembly. Finally, removing the rind from the Brie is optional; leaving it on adds an earthy flavor, while removing it yields a creamier, more uniform melt.

Variations

While the classic Norwegian pairing of Jarlsberg and Brie with onions is spectacular, this recipe is easily customizable to suit your palate or whatever ingredients you have on hand. The Arteflame’s versatile cooking surface makes it easy to experiment with different additions alongside your sandwiches. Here are a few delicious ways to twist this recipe:

• The Nordic Hunter: Add thin slices of cured ham, prosciutto, or crispy bacon to add a salty, savory crunch that contrasts with the sweet onions.
• Sweet & Tart: Spread a thin layer of lingonberry or cranberry jam on the inside of the bread before adding the cheese for an authentic Scandinavian pop of flavor.
• Mushroom Delight: Sauté sliced cremini or chanterelle mushrooms in garlic butter right on the grill next to the onions and add them to the filling for an earthier profile.
• Apple Crunch: Add thin slices of Granny Smith apple inside the sandwich before grilling to introduce a fresh, tart crunch that cuts through the rich Brie.
• Herb Infusion: Swap the thyme for fresh rosemary or sage, frying the herbs in the butter on the grill for a few seconds before placing the bread down.

Best pairings

To turn this gourmet grilled sandwich into a complete meal, you need sides and drinks that balance the richness of the double cream Brie and the sweet onions. Since the sandwich is heavy and savory, lighter or acidic pairings often work best to cleanse the palate between bites. The goal is to complement the creamy texture without overwhelming the meal.

• Tomato Basil Soup: The acidity of the tomatoes cuts through the rich cheese, making this the classic comfort food duo.
• Arugula Salad: A fresh salad with peppery arugula, walnuts, and a lemon vinaigrette provides a crisp, fresh contrast to the toasted bread.
• Pickles: A side of cornichons or pickled beets adds a necessary vinegar crunch that balances the fatty cheese.
• Beverage - Cider: A dry, crisp apple cider mirrors the sweetness of the onions while refreshing the palate.
• Beverage - Pale Ale: If you prefer beer, a hoppy Pale Ale or a Norwegian Pilsner works beautifully against the salty Jarlsberg.

Conclusion

Cooking this Norwegian Caramelized Onion & Brie Grilled Sandwich on the Arteflame is an experience that engages all the senses. From the smell of onions caramelizing in butter to the visual appeal of golden-brown sourdough and oozing cheese, it is outdoor cooking at its finest. This recipe proves that you don't need complicated techniques to create a gourmet meal; you simply need quality ingredients and the right heat. The Arteflame imparts a subtle character to the bread that a kitchen stove just can't match, making the crust crispier and the flavor deeper.

Whether you stick to the traditional recipe or try one of the savory variations, this sandwich is bound to become a favorite in your outdoor cooking repertoire. It brings a touch of Scandinavian elegance to the backyard barbecue, offering a warm, cheesy embrace that is perfect for any season. Gather your friends, fire up the grill, and enjoy the simple luxury of a perfectly executed grilled cheese.