Cheese & onion toast

Cheese & onion toast

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 5 mins Cook: 40 mins

Easy

Serves 2

Tuck into a British classic for brunch or lunch – this version of cheese on toast is taken to the next level with stout, mustard and Worcestershire sauce

Nutrition and extra info

Nutrition: Per serving

  • kcal453
  • fat31g
  • saturates19g
  • carbs24g
  • sugars10g
  • fibre3g
  • protein16g
  • salt1.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 red onions
  • 1½ tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • big pinch of salt
  • 1 tsp dark brown sugar
  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50ml stout
  • 1 tsp English mustard
  • 75g grated cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • splash of Worcestershire sauce
  • 1 small egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 slices of toast

Method

  1. Finely slice the red onions, then tip them into a large frying pan with the butter and a big pinch of salt. Cover and cook on a low-medium heat for 30 mins, stirring regularly. Take off the lid, then scatter with the sugar, season well and cook for 5 more mins until caramelised.

  2. Meanwhile, melt the butter in a pan, then whisk in the stout and the English mustard. Stir in the grated cheddar and whisk until melted, then season and add a splash of Worcestershire sauce. Take off the heat, then whisk in the egg. Divide the onions between two toasts, top with dollops of the cheesy sauce, then grill for 2-3 mins until browning and bubbling.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.