My first three favourite ingredients have been pretty healthy, so I’m going to ruin it a little with my fourth choice.
Really, you can’t beat a nice cheesey dish. I love most types of cheese – all except for blue cheese. Most cheese enthusiasts would be appalled at my hatred of blue cheese but seriously, it’s just disgusting.
So today I bring you a delicious cheesey recipe with no mould in sight.
You may soon learn that I generally don’t like cold food, which is why I often have a problem finding inspiring things to eat for lunch. In my head, ‘lunch’ usually consists of a sandwich, which can be pretty boring. I’m always trying to find hot lunch alternatives, and this is my newest discovery.
This recipe makes a perfect lunch – basically the hot equivalent of a cheese and onion sandwich, but so much better. It’s also really simple to put together. If you’re feeling especially lazy you can even use your favourite jar of chutney instead of the caramelised onions.
Most types of semi-soft cheese would work here – I used Port Salut, but goat’s cheese would would well too if you like it. I hate to say it, but blue cheese could also work well (if you can stand the taste).
After hollowing out the bread rolls, you can keep the middle to make breadcrumbs. Or you can just eat it with a bit of butter like I may have…
The textures in this dish work perfectly together – crusty bread with gooey cheese, and the very slight crunch of the sweet onions. It’s pretty much irresistible. I urge you to make it. Now!
Cheese melts with caramelised onions
2 individual bread rolls
1tbsp sunflower oil
1 large or 2 medium onions, halved and then sliced thinly
1tbsp caster sugar
2tsp dried thyme
150g semi-soft cheese, diced (I used Port Salut)
Using a sharp knife, cut a hollow in the top of each bread roll. Pull out any extra bread until the roll is hollow. If you accidentally go all the way through, just block up the hole with loose bread.
In a frying pan, heat the oil and then reduce the heat. Gently caramelise the onion, and after a few minutes, add the sugar, thyme and lots of black pepper. Continue to cook gently until the onions are soft and sweet (around 20 minutes).
Heat the oven to 190°C (Gas Mark 5 / 375°F).
Put half of the onion in each roll and push down into the hollow. Top each with half of the cubed cheese and a little extra thyme and pepper.
Bake the rolls on a baking tray for 15-20 minutes, or until the cheese is melted.