Melty onion toasts
Make the onion topping for this simple gastropub-style starter up to two days ahead
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 35 mins
Vegetarian
Only the onions can be frozen
- Heat the butter in a sauté pan, add the onions, then sprinkle over the sugar. Sweat the onions for 20 mins over a medium heat, stirring them occasionally, until sticky and golden. Add the brandy, if using, reduce down to nothing, then season to taste. This onion topping can be made 2 days ahead and kept covered.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, spread the onions over, then top with slices of cheese. The toasts can be made up 1 hr ahead. Place on a baking tray, then bake for 15 mins until bubbling and golden. Serve each piece of toast on a plate with a sprig of dressed watercress next to it.
Choosing your cheddar
Inspired by a dish from Cheltenham's The Royal Well Tavern, this simple starter works best when you use a cheese with bite - a Keen's or Montgomery cheddar would be perfect
Tip
The brandy is optional - don't buy a bottle especially for the recipe, but if you've got some in the cupboard, it's definitely worth adding just a slug.
PER SERVING
412 kcalories, protein 17g, carbohydrate 32g, fat 25 g, saturated fat 15g, fibre 0g, sugar 9g, salt 1.46 g
Recipe from Good Food magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9623/
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Ingredients
- 50g butter
- 6 onions , sliced
- 2 tsp golden caster sugar
- splash of brandy (optional)
- 6 slices sourdough bread
- 300g mature cheddar , sliced
- watercress and your favourite dressing, to serve
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The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 35 mins
Vegetarian
Only the onions can be frozen
Ingredients
- 50g butter
- 6 onions , sliced
- 2 tsp golden caster sugar
- splash of brandy (optional)
- 6 slices sourdough bread
- 300g mature cheddar , sliced
- watercress and your favourite dressing, to serve
PER SERVING
412 kcalories, protein 17g, carbohydrate 32g, fat 25 g, saturated fat 15g, fibre 0g, sugar 9g, salt 1.46 g
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19 February 2009
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