January 06, 2018
Snacks, Dairy, Vegetables,
Appetizers, Onions, Brunch, Easter, Entertaining, Summer, Winter, Grill (Electric), Stove Top, Vegetarian more
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"This is a recipe from "Four Kitchens" a cookbook by Colin Fassnidge.
These make for a wonderful and delicious snack.
I can never find the cheese stated in the recipe so I use a really good quality Brie.
Leftover jam will keep for about 2 weeks in the fridge, so it can be made ahead ready to assemble and eat in no time!"
Onion Jam: Heat a large saucepan or pan over a high heat and add the onions then the oil and cook, stirring for about 5 minutes or until golden brown.
Reduce the heat to low and add the butter and cook stirring for about 30 minutes or until it is a darker brown colour.
Add the port and bring to the boil, then stir in the sherry vinegar. Season with salt and pepper to taste.
Assembly: Toast the bread on both sides and smear on the onion jam and place the cheese on top. Heat under a grill until the cheese is soft, but not melted (as it will become to runny if too melted). Top with a little more onion jam and serve,
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