A jazzed up version of cheese on toast from ” Caravan : Dining All Day” by Miles Kirby, Laura Harper-Hinton and Chris Ammermann. The jam can be made up to three weeks in advance and stored in the fridge, making this easy to make on the day. Use a good sourdough bread and flavourful cheddar.
Ingredients
- 4 slices good-quality sourdough
- 60 g mature cheddar grated
- a Small handful chopped chives or parsley optional
- For the Caraway Onion Jam:
- 60 ml vegetable oil
- 4 medium white onions sliced (about 500g)
- 4 medium red onions sliced (about 500g)
- ½ tsp salt
- 1 tsp caraway seeds toasted
- 250 ml red wine vinegar we use Cabernet Sauvignon vinegar
- 110 g light muscovado sugar
- ¼ tsp cracked black pepper
Servings:
Instructions
- First make the jam. Gently heat the oil in a medium pan and add the onions and salt. Keeping the heat low, cover the pan with a lid and let the onions cook for about 10 minutes until they have fully softened with some liquid around them.
- Increase the heat and bring the liquid to a boil, allowing it to reduce and begin caramelisation. Once the onions start to colour, continue cooking over a medium heat, stirring regularly, so that they brown but do not catch and burn.
- Once the onions have turned brown in colour and the oil is beginning to separate from the onion, add the caraway seeds and fry for a couple of minutes. Add the vinegar, sugar and pepper and cook to reduce the liquid and dissolve the sugar.
- Once the contents of the pan are dark brown and glossy with no liquid bleeding from them, remove from the heat and cool. This recipe will make more onion jam than you need for 4 slices of toast but it will keep in a sterilised jar in the fridge for up to 3 weeks.
- To assemble the dish, toast the sourdough slices while you preheat the grill to high. Put the toast on a baking tray and evenly distribute the grated Cheddar. Put the toast under the grill until the cheese is completely melted, but not browning.
- Remove from the grill and spread about 3 tablespoons of onion jam over the top of the melted cheese on each slice. Return to the grill until the cheese is just starting to brown. Serve immediately, scattered with some chopped chives or parsley if you fancy a bit of green.
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