Deep golden caramelized onions, jammy and sweet, meet melted Swiss cheese between slices of buttery, griddled rye in this diner-style favorite. The bread gets crisped in butter until it's shatteringly golden on both sides, with the cheese melting into every corner and the onions adding that slow-cooked sweetness that makes this sandwich so craveable. It's built for a hot skillet and a spatula press, so you get that satisfying crunch on the outside and a gooey, melty center every time. Rye's malty flavor plays perfectly against the sweetness of the onions and the richness of the cheese. This one's a great pick for a vegetarian kitchen, delivering all the comfort of a classic melt without missing a beat.
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Melt 2 tbsp butter in a large skillet over medium-low heat. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 5 minutes, for 35–40 minutes until the onions are deep golden brown, jammy, and reduced to about one-quarter of their original volume. If the onions begin to stick or darken too quickly, add a splash of water and scrape up any browned bits. Transfer to a bowl and set aside.
Divide the ground beef into 4 equal portions (about 4 oz each). Gently press each portion into a thin oval patty roughly the same shape as the bread slices — about 1/4 inch thick. Season both sides of each patty with the garlic powder, onion powder, black pepper, and remaining 1/2 tsp salt.
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