Braised French onions with cheesy toasts
French onion soup, but make it a traybake, and mop up the juices with cheesy toasts.
Ingredients
8 small brown pickling onions, halved
50g butter, chopped
2 tbsp brown sugar
10g sliced porcini mushrooms
1½ cups (375ml) beef stock, warmed
¼ cup Worcestershire sauce
6 sprigs thyme
8 slices crusty bread
2 tbsp store-bought horseradish cream
1 cup grated gruyere
1 cup grated mozzarella
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Combine the onions, cut side down, with the butter, sugar, mushrooms, stock, Worcestershire sauce and thyme in a roasting dish and cook in the oven for 15 minutes.
Step 2
Remove the dish from the oven and carefully turn the onions. Return to the oven, uncovered, for 15 minutes or until golden and tender. Set aside.
Step 3
For the toasts, preheat the grill to high. Spread the cut side of the bread with horseradish cream. Mix the two cheeses together and sprinkle over. Transfer the slices to a large oven tray and place under the grill for 2 minutes, or until the cheese is bubbling and golden. Serve the onions with the cheesy toasts.
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