Prep Time
10 mins
Servings
4 Servings
Cook Time
35 mins
Difficulty
Easy
Sweet caramelised onions, melted Gruyère and a whisper of thyme make these toasts a comforting, speedy lunch.
Ingredients
2 brown onions, thinly sliced
30g unsalted butter
1 tbsp olive oil
1 tsp caster sugar
1 tbsp balsamic vinegar
50ml dry white wine
1 tsp Dijon mustard
2 per serving crusty bread (sourdough or baguette)
200g Gruyère, grated (can substitute Emmental)
A few sprigs fresh thyme
1 tsp sea salt
1/2 tsp black pepper
Method
Step 1
Peel and thinly slice the onions. Warm a large frying pan over a medium-low heat and add the butter and olive oil.
Step 2
Add the sliced onions and a pinch of salt. Cook gently for 25–30 minutes, stirring every few minutes, until the onions are soft and a deep golden brown. If they catch, lower the heat and stir more frequently.
Step 3
Stir in the caster sugar, balsamic vinegar, white wine and thyme leaves. Increase the heat slightly and simmer for 3–4 minutes until most of the liquid has evaporated. Season with salt and freshly ground black pepper to taste. Remove from the heat.
Step 4
Preheat the oven to 220ºC. Arrange the bread slices on a baking tray. If using, spread a thin smear of Dijon mustard on each slice.
Step 5
Divide the caramelised onions evenly over the bread slices, then scatter the grated Gruyère on top.
Step 6
Bake for 8–10 minutes until the cheese has melted and begun to turn golden. For a crisper top, use the grill for the final 1–2 minutes but watch carefully to avoid burning.
Step 7
Remove from the oven, scatter a few thyme leaves over the toasts and serve immediately while hot.
Nutritional Information
Per serving:
Energy - 643kcal
Protein - 25.8g
Carbohydrates - 69.3g
Fat - 31.3g
Fibre - 6.1g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Cook the onions slowly for the best caramelisation. Substitute white wine with vegetable stock for a non-alcoholic version.
