Time: 1 hour
Serves: 1
Level: Intermediate
Step one:
Heat the olive oil in a large frying pan over a low heat. Add both onions and cook gently for around 45–60 minutes, stirring regularly, until deeply golden and caramelised.
Step two:
Stir in the thyme and pour over the sherry. Cook until almost completely reduced, then add the beef stock and continue cooking until the liquid has almost evaporated. Season well with salt and black pepper.
Step three:
Butter one side of each slice of bread. Turn two slices over and generously top with the Applewood Grated, followed by the warm caramelised onions. Finish with the remaining cheese before topping with the remaining slices of bread, butter-side facing out.
Step four:
Toast in a frying pan over a medium-low heat for 3–4 minutes per side, until golden and crisp with the cheese fully melted.
Step five:
Slice in half and serve immediately while hot and gooey.
Shopping List
1 yellow onion, finely sliced
1 red onion, finely sliced
2 tbsp olive oil
250ml dry sherry
1 tbsp fresh thyme, chopped
250ml beef stock
Salt and black pepper
Alternatively, use good quality jarred caramelised onions.
4 slices white or sourdough bread
100g Applewood Grated
Room temperature butter
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