Midnight Snack
Recipe: #28899
January 06, 2018
Categories: Snacks, Appetizers, Onions, Brunch Easter, Vegetarian, more
"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!"
Ingredients
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- FOR ONION JAM
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Nutritional
- 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 by Step Method
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
No special items needed.