Melty onion toasts
Melty onion toasts
Make the onion topping for this simple gastropub-style starter up to two days ahead
- Prep: 20 mins
Cook: 35 mins - Serves 6
- Easy
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
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.
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
Method
-
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.
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