Appetizers
This 99 Restaurant pub cheese recipe delivers the same crispy onion topping and melty cheddar magic you crave from your favorite sports bar. The secret lies in perfectly toasted bread paired with a golden, bubbling cheese sauce that pulls into glossy strands.
I've recreated the dish after countless attempts to nail that signature crunch and gooey texture—now it's your turn to master it at home.
The process starts with a simple but crucial technique: broiling the bread until it's crispy at the edges while keeping the center soft. Meanwhile, sharp cheddar cheese melts into a rich, velvety sauce with a touch of creaminess that makes every bite irresistible.
The crispy onions add that signature crunch that sets this dish apart from ordinary grilled cheese.
What you'll end up with is a restaurant-quality appetizer that's perfect for game day, movie nights, or anytime you need a shareable, comforting bite. The cheese stretches beautifully, the onions provide that addictive crunch, and the toasted bread adds the perfect structure.
It's the kind of dish that disappears quickly and leaves everyone asking for seconds.
Serve with a side salad or soup to balance the richness, and don't forget to garnish with fresh scallions or jalapeños for an extra kick. This recipe is designed to be foolproof, so you'll achieve that crispy, cheesy perfection every time. Let's get started!
Ingredients for 99 restaurant pub cheese
Four crispy, cheesy bites with that signature 99 Restaurant crunch and melt.
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough Bread Loaf 🍞 | 1 whole | Crust removed, sliced into 1-inch pieces |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, extra-sharp preferred |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, caramelized |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Heavy Cream 🥛 | ¼ cup | Full-fat for velvety texture |
| Mayonnaise 🥄 | 1 tbsp | For extra creaminess |
| Garlic Cloves 🧄 | 2 cloves | Minced, for depth of flavor |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crisping onions |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Fresh Scallions 🌿 | 2 whole | Sliced thin, for garnish |
| Jalapeño Pepper 🌶️ | 1 whole | Sliced thin, seeded for mild heat |
The bread is everything here. Sourdough gives the best texture—crusty edges, soft center—but Texas toast or brioche works too. Look for a loaf with a thick crust at Whole Foods or Trader Joe's (their sourdough is perfect). If you can't find sourdough, Italian bread is the next best thing. The secret? Toast the bread in butter until golden—don't skip this step. The onions? Yellow or sweet onions caramelize best. I usually buy them pre-sliced at Costco to save time, but fresh sliced is ideal if you're feeling fancy.
No sharp cheddar? Pepper jack or smoked cheddar works in a pinch, but the sharpness is key for that restaurant taste. Running low on butter? Olive oil or ghee keeps things creamy. The mayo adds that signature richness—Hellmann's or Duke's are foolproof. For the onions, if they burn before caramelizing, lower the heat and add a splash of water. The scallions and jalapeños are just for garnish, but they take this from good to wow. Skip them if you're not into spice, but trust me, they're worth it.
Once assembled, these keep 20 minutes at room temp—perfect for serving during halftime. For leftovers, store in an airtight container with parchment between layers to keep them crispy. Reheat in a 350°F oven for 5-7 minutes until bubbly. Pro tip: Make the caramelized onions ahead—they taste even better the next day. I always double the batch because these disappear faster than you can say 'game day'
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just sourdough, sharp cheddar, onions, butter, and cream. That’s it. No fancy prep, no stress, and the result? Restaurant-level gooeyness without the pretension.
- Caramelized Crunch Factor: The onions get sweet and golden while the cheddar melts into a stretchy, salty blanket. That crispy sourdough crust? It’s the perfect contrast—like a hug from a pub chef.
- Game for Any Gathering: Throw it on a platter for game day, slice it for a quick lunch, or serve it as a side that’ll disappear faster than your willpower. Honestly, it’s my go-to when I don’t want to think too hard.
- Leftovers That Don’t Suck: Make a big batch, reheat slices in the oven, and they’ll taste just as good the next day. Between us, this is the kind of dish that actually improves with seconds—and I’ve tested that theory.
Step-by-step instructions for 99 restaurant pub cheese
Here's how to recreate that iconic crispy, cheesy, onion-topped masterpiece at home.
Caramelize the Onions to Golden Perfection
Heat the 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the 1 whole yellow onion that's been thinly sliced and cook for 15-20 minutes, stirring occasionally. You're looking for deep golden brown slices with a sweet, jammy texture—this is where the magic happens.
I like to press down gently on the onions with a wooden spoon during the last few minutes to help them caramelize more quickly. They're done when they're so tender they practically melt in your mouth and have that beautiful dark amber color. Remove from heat and set aside—these will be the star topping of your pub cheese.
Prepare the Cheese Sauce Mixture
In a medium saucepan, melt the 0.5 cup unsalted butter over low heat. Once melted, add the 1.5 cups sharp cheddar cheese, stirring constantly until completely melted and smooth. The cheese should create a thick, velvety sauce—this is your base, so don't rush this step.
Remove the pan from heat and stir in the 0.25 cup heavy cream, 1 tablespoon mayonnaise, 2 cloves minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. The sauce should be rich and glossy, with a perfect balance of sharp cheddar flavor. Taste and adjust seasoning if needed—this is where you can really make it your own.
Assemble the Pub Cheese
Preheat your oven to 375°F. Spread the 1 whole sourdough bread loaf (with crust removed and sliced into 1-inch pieces) evenly on a baking sheet. Pour the cheese sauce mixture over the bread, spreading it to completely coat each slice. The bread should be saturated but not swimming in sauce.
Sprinkle the caramelized onions evenly over the top, pressing them down gently so they stick. This is where you'll see that beautiful layered effect—golden onions on top of melted cheddar, all resting on crispy bread. The onions should cover about 75% of the surface for that classic look.
Bake Until Bubbly and Golden
Bake for 12-15 minutes until the cheese is fully melted and bubbly, and the edges are golden brown. You'll know it's ready when the cheese has turned a beautiful golden color and the bread is crispy around the edges. Don't overbake—you want that gooey, melty center.
For that restaurant-quality finish, broil for 1-2 minutes at the very end to get extra browning on the cheese. Watch it closely—broilers can be aggressive! Remove from the oven and let it rest for 2-3 minutes before serving to let the cheese set slightly.
Garnish and Serve Immediately
Slice the pub cheese into 4 equal portions (about 2 slices each) and garnish each serving with thin slices of fresh scallions and thin slices of seeded jalapeño pepper. The scallions add a fresh contrast to the rich cheese, while the jalapeño gives that signature kick that makes this dish so popular.
Serve immediately while the cheese is still molten and the bread is warm and crispy. The contrast of temperatures—crispy bread, creamy cheese, and caramelized onions—is what makes this dish so irresistible. Enjoy with a cold beer for the full pub experience!
Pro Tips For Making 99 Restaurant Pub Cheese
- TOAST BREAD LOW AND SLOW: I learned this the hard way—cranking the oven to 400°F for the sourdough turns it into a hockey puck. Instead, toast the slices at 350°F for 8–10 minutes until just golden and crisp at the edges. You want them sturdy enough to hold the cheese but still soft enough to soak up the creamy sauce—like a good handshake, not a death grip.
- GRATE CHEDDAR COARSELY: Fine cheese dust is the enemy of texture. Use a box grater with medium holes (not the microplane) and shred the sharp cheddar yourself—store-bought pre-shredded cheese has anti-caking agents that make it clump like sad mashed potatoes. If you’re lazy, at least pulse it in a food processor for 2–3 seconds—just enough to break it up, not turn it into powder.
- SAUTE ONIONS UNTIL CARAMELIZED: Skipping this step is like putting ketchup on steak—fine, but why bother? Cook the onions in the butter over medium-low heat for 15–20 minutes, stirring occasionally, until they’re deep golden and jammy. The bitterness mellows into sweetness, and that’s what makes the sauce sing. (Yes, even if you’re impatient like me.)
- STIR THE CREAM SAUCE CONSTANTLY: This isn’t the time to walk away. Once you add the heavy cream to the melted butter and onions, keep stirring over medium heat until it just starts to thicken—about 3–4 minutes. Lumps happen when you’re distracted, and once they form, no amount of whisking later will fix them. Think of it like babysitting: the second you look away, chaos ensues.
Storing and reheating your 99 restaurant pub cheese
Room-Temp Storage
These crispy, cheesy bites stay fresh for about 20 minutes at room temperature—perfect for game day serving. Keep them on a wire rack or plate to maintain that crispy texture. I always make them just before serving so the bread doesn’t get soggy from the melted cheese.
The caramelized onions actually taste better the next day, so if you’re prepping ahead, focus on making those first. 🏈
Fridge Storage Tips
Store any leftovers in an airtight container with parchment paper between layers to keep them crispy. They’ll stay good in the fridge for up to 2 days. When reheating, I use the oven at 350°F for 5-7 minutes until the cheese is bubbly again.
Microwaving works too, but it can make the bread rubbery—so oven is definitely the way to go. 🧀
Freezer-Friendly Trick
You can freeze these for up to 1 month if you wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw overnight in the fridge, then reheat in the oven at 375°F for 8-10 minutes.
The texture won’t be quite as crispy, but it’s still delicious. I usually avoid freezing because the bread gets a little dry, but it’s a lifesaver for busy nights. ❄️
Reheating Perfection
For the best results, reheat in a 375°F oven on a baking sheet lined with parchment paper. Cover loosely with foil to prevent over-browning, then bake for 5-7 minutes until the cheese is melted and bubbly.
The broiler setting can be tricky—it’s easy to burn the cheese, so keep a close eye on it. A quick blast of 1-2 minutes on high gives that golden finish. 🔥
Make-Ahead Components
Save time by prepping components ahead. The caramelized onions can be made 2 days in advance and stored in the fridge—they’ll only get better! The cheese sauce can also be prepped and refrigerated for up to 1 day.
Just reheat gently until smooth before assembling. This is a game-changer for busy weekends. 💪
Serving Suggestions
Serve these pub cheese bites with a side of cool ranch or blue cheese dressing for dipping. A crisp green salad or pickles balance the richness perfectly. I also love pairing them with a cold lager or IPA beer to cut through the cheesy goodness.
The contrast of temperatures and flavors makes every bite unforgettable. 🍺
Nutrition facts
Frequently asked questions
Can I use a different type of cheese besides sharp cheddar?
Yes! While sharp cheddar gives that signature restaurant flavor, you can substitute with pepper jack for a spicy kick or smoked cheddar for a deeper, smoky taste. Avoid mild cheddar—it won't melt as beautifully. For extra creaminess, blend in 2 tablespoons cream cheese with the sharp cheddar.
How do I get the bread extra crispy like at 99 Restaurant?
Toast the bread slices in butter before assembling—this is key! Spread melted butter on both sides and toast in a skillet over medium-high heat for 1-2 minutes per side until golden brown. For extra crunch, broil for 1 minute after baking. The secret is high heat for quick browning before the cheese melts.
Can I make this dish ahead of time?
The caramelized onions can be made 2 days ahead and stored in the fridge—they taste even better. The cheese sauce can be prepped 1 day ahead and reheated gently. Assemble and bake just before serving to keep the bread crispy. For game day, prep all components the night before and assemble in the morning.
What's the best way to reheat leftovers?
Oven reheating gives the best results! Place bites on a baking sheet at 350°F for 5-7 minutes until bubbly. For extra crispiness, broil for 1-2 minutes at the end. Microwaving works in a pinch but can make the bread rubbery. Always cover loosely with a damp paper towel to prevent drying.
Can I make this gluten-free?
Yes! Use gluten-free sourdough or a sturdy gluten-free bread** like Canyon Bakehouse. The key is a bread that holds up to melting cheese without getting soggy. You may need to toast it longer to achieve that crispy texture. For the cheese sauce, ensure all ingredients (butter, mayo) are certified gluten-free.