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+ servings
Stacked mini grilled cheese sandwiches with brie held together by a toothpick.
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5 from 1 vote

Mini Grilled Cheese with Brie and Caramelized Onions

Creamy triple creme brie and caramelized onions make these mini grilled cheese sandwiches extremely flavorful and melty! One baguette yields approximately 15 mini sandwiches.
Prep10 mins
Cook45 mins
Total55 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, bite size grilled cheese, cocktail party, grilled cheese with brie, hors d'oeuvres, how to caramelize onions, how to make grilled cheese, mini grilled cheese sandwiches
Servings: 15 servings
Calories: 166kcal
Author: Ari Laing


  • 1 La Brea sourdough baguette sliced ½" thick pieces
  • 5 Tbsp unsalted butter divided
  • 2 medium sweet onions thinly sliced
  • kosher salt
  • freshly ground black pepper
  • 6 oz triple creme brie
  • cup fig jam


  • Melt 2 Tbsp butter in a medium skillet over medium heat. Add onions then cook slowly, stirring occasionally, until caramelized and browned, about 30-40 minutes. Adjust heat and lower as needed if onions begin to brown too quickly. At the end, season onions with ½ tsp kosher salt, then stir and remove from the heat. Set aside.
  • Slice and spread a thin layer of brie on each bottom slice of baguette. Top with about 1 heaping teaspoon of caramelized onions. 
  • Next, add about 1 tsp fig jam to each top slice of baguette. Place on top of the caramelized onions.
  • Meanwhile, heat a griddle, skillet, or stove top grill to medium heat. Melt 2 Tbsp butter, then add sandwiches and cook until golden brown on both sides and cheese has melted, about 3-4 minutes (depending on the thickness of the bread and cheese). While the first side is cooking, spread the top piece of bread from each sandwich with a little softened butter.
  • Serve immediately, either whole or sliced on a diagonal and served as half sandwiches.


Freshly grated cheese tends to melt quicker, so keep an eye on this if you substitute with a different cheese.
Mini grilled cheese sandwiches can be assembled the day before, then kept in a refrigerator until an hour before cooking. Let come to room temperature, then cook according to directions about from step 4. 


Serving: 1mini sandwich | Calories: 166kcal | Carbohydrates: 21.2g | Protein: 4.3g | Fat: 7.6g | Saturated Fat: 4.8g | Cholesterol: 20mg | Sodium: 324mg | Fiber: 0.8g | Sugar: 3.4g
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