Midnight Snack

"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!"

Original recipe yields 3 servings


  • Serving Size: 1 (706.4 g)
  • Calories 1452.9
  • Total Fat - 122.4 g
  • Saturated Fat - 36.1 g
  • Cholesterol - 113.5 mg
  • Sodium - 717.8 mg
  • Total Carbohydrate - 77.2 g
  • Dietary Fiber - 9.5 g
  • Sugars - 22.1 g
  • Protein - 17.6 g
  • Calcium - 292.6 mg
  • Iron - 3.7 mg
  • Vitamin C - 35.6 mg
  • Thiamin - 0.5 mg

Step 1

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.

Step 2

Reduce the heat to low and add the butter and cook stirring for about 30 minutes or until it is a darker brown colour.

Step 3

Add the port and bring to the boil, then stir in the sherry vinegar. Season with salt and pepper to taste.

Step 4

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,

Tips & Variations

No special items needed.



This is difficult to describe! I was making crock Pot Caramelized onions so I had onions that would work in this recipe but not quite the same as called for., next I had baguette instead of sourdough recipe. All I can say is that it was delicious as it ended up. This went right into my favourites

review by:
(2 Feb 2018)