Serves 4
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To serve:

  1. Melt the butter with the rapeseed oil in a pot over a medium heat. Add the onion and brown sugar and cook for 5-6 minutes until the onions start to soften. Add 60ml of the porter and cook for about 40 minutes until onions are dark brown and the porter has evaporated, stirring regularly.
  2. Add the remaining porter and cook until only about a tablespoon of liquid remains,
  3. Cut the Irish cheese into small cubes. Place in a small bowl and stir together with the thyme, chives, Mascarpone and cornflour.
  4. Spread the onions over the bottom of a baking dish or ovenproof pan, top with cheese in an even layer.
  5. Bake at 190˚C/170˚C fan/gas mark 5 for 25 minutes or until the cheese is golden. Serve warm with baguette slices.

Note:
Olive oil can be used as an alternative to rapeseed oil, if you wish.
Stout can be used as an alternative to porter, if you wish.
Washed rind cheese (e.g. Gubbeen) can be used as an alternative to bloomy rind cheese (e.g. Cooleeney), if you wish.

Nutrition Facts

Per serving: 403kcals, 32.1g fat (18.3g saturated), 8.6g carbs (2.7g sugars), 18.4g protein, 1g fibre, 0.438g sodium.

TEST KITCHEN TIP
Make double the amount of caramelised onions as they take a long time to make, then refrigerate or freeze the other half. These would be amazing on a steak sandwich or burger.

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