Serves 4
A great crostini like snack which can be miniaturised into an elegant canape or served a bit more chunky with a crisp green salad as an easy supper dish. Essentially this has all the elements of a French onion soup; sweet onions, melted Gruyère cheese and grilled bread - a terrific combination.
A great crostini like snack which can be miniaturised into an elegant canape or served a bit more chunky with a crisp green salad as an easy supper dish. Essentially this has all the elements of a French onion soup; sweet onions, melted Gruyère cheese and grilled bread - a terrific combination.
4 large white onions
2 tblsp butter
2 tblsp olive oil
2 tsp caster sugar
Sea salt and black pepper
250ml white wine
4 thick slices sourdough bread or 1 baguette split and cut into 15cm lengths
Dijon mustard
100g grated Gruyère cheese
Cut the onions in half lengthwise, peel and slice as finely as you can. Melt the butter and oil in a heavy-bottomed frying pan, add the onions and cook gently for 20 minutes, tossing occasionally, until soft and lightly golden.
Add the sugar, salt and pepper and cook, stirring continuously, for 10 minutes or until golden brown. Raise the heat and add the white wine and allow to bubble for 1 minute, then reduce the heat to low and cook for a further 5 minutes or until the onions are soft and the liquid has been absorbed.
Heat the grill. Grill the bread on both sides and spread the top thickly with mustard.
Pile the onions on top and scatter with the cheese. Place under the grill for 1 minute until the cheese melts into a bubbling, golden mess, and serve hot.
Cut the onions in half lengthwise, peel and slice as finely as you can. Melt the butter and oil in a heavy-bottomed frying pan, add the onions and cook gently for 20 minutes, tossing occasionally, until soft and lightly golden.
Add the sugar, salt and pepper and cook, stirring continuously, for 10 minutes or until golden brown. Raise the heat and add the white wine and allow to bubble for 1 minute, then reduce the heat to low and cook for a further 5 minutes or until the onions are soft and the liquid has been absorbed.
Heat the grill. Grill the bread on both sides and spread the top thickly with mustard.
Pile the onions on top and scatter with the cheese. Place under the grill for 1 minute until the cheese melts into a bubbling, golden mess, and serve hot.
