French onion soup toastie

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un­salted but­ter 100g onions 4, thinly sliced thyme 10 sprigs, leaves picked beef stock 250ml white toastie bread 8 slices ched­dar 100g, grated gruyère 50g, grated block moz­zarella 50g, grated

• Heat half the but­ter in a fry­ing pan and leave the re­main­ing but­ter out at room tem­per­a­ture, to soften. Once foam­ing, add the onions, a pinch of salt and 200ml of wa­ter. Cook on high un­til all of the wa­ter has evap­o­rated, then re­duce the heat and add the thyme. Cook gently for 20 min­utes, stir­ring reg­u­larly, un­til the onions are re­ally soft and sticky. Add the beef stock and boil un­til syrupy.

• Heat a toastie maker. Spread the soft­ened but­ter on both sides of ev­ery slice of bread, and di­vide the grated cheese and caramelised onions be­tween four of the pieces. Put in the toastie maker, give each its but­tered bread lid, and grill for 6-7 min­utes un­til crisp. Al­ter­na­tively fry for 3-4 min­utes each side in a non-stick fry­ing pan.

PER SERV­ING 562 KCALS | FAT 37.1G SAT­U­RATES 22.9G | CARBS 35.2G | SUG­ARS 9.2G FI­BRE 4.5G | PRO­TEIN 19.5G | SALT 1.5G

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