30g Irish butter
1 tbsp cold-pressed Irish rapeseed oil (or olive oil)
1 large onion, thinly sliced
1 tsp brown sugar
100ml Irish porter or stout
1 tsp fresh thyme leaves
1 tsp fresh chives, chopped
220g Irish bloomy rind cheese (e.g. Cooleeney) or washed rind cheese (e.g. Gubbeen), at room temperature
220g Mascarpone, at room temperature
1 tbsp cornflour
- 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.
- Add the remaining porter and cook until only about a tablespoon of liquid remains,
- Cut the Irish cheese into small cubes. Place in a small bowl and stir together with the thyme, chives, Mascarpone and cornflour.
- Spread the onions over the bottom of a baking dish or ovenproof pan, top with cheese in an even layer.
- Bake at 190˚C/170˚C fan/gas mark 5 for 25 minutes or until the cheese is golden. Serve warm with baguette slices.
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.