Irish stew
The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality
Melty onion toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 50g butter
- 6 onionssliced
- 2 tsp golden caster sugar
- splash of brandy(optional)
- 6 slices sourdough bread
- 300g mature cheddarsliced
- watercressand your favourite dressing, to serve
Nutrition: per serving
- kcal412
- fat25g
- saturates15g
- carbs32g
- sugars9g
- fibre0g
- protein17g
- salt1.46glow
Method
step 1
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.
step 2
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.
