Too many onions at home? Check out these 2 easy recipes below!
Alternatively, swap leftover onions with your friends instead to help save up to 10,000 tonnes of food in a year! Learn more here.
1. Emmental & Caramelized Onion Grilled Cheese (2 portions)
(Adapted from SideChef)
4 slice Rye Bread or any leftover sandwich slice bread
2 cup Emmental Cheese
2 Tbsp Parmesan Cheese
2 sprig Fresh Thyme
1/2 cup Caramelized Onions
1/2 cup Sautéed Mushrooms
to taste Salt
4 Tbsp Parmesan Cheese
1 oz Butter
- Line up two slices of Rye Bread and sprinkle each piece with ½ cup of grated Emmental Cheese.Top each slice of bread with one leaf of Fresh Thyme.
- Add 1/4 cup each of Caramelized Onions and sautéed mushrooms to each slice of bread. Finish by sprinkling 1 tablespoon of Parmesan Cheese and Salt over each slice of bread. Top each mixture with another slice of bread to make a sandwich.
- Heat a saucepan over medium heat and melt 1 tablespoon of butter, add sandwich to the pan and cook until golden brown on both sides. Remove the sandwich from the pan and add ½ cup of Emmental to the pan.
- Allow the Emmental to melt and then return the sandwich to the pan directly over the Emmental. Once the crust is formed and the bread is slightly browned, flip the sandwich.
- Sprinkle 1 tablespoon of Parmesan Cheese and 1 tablespoon of grated Emmental Cheese around the crust of the sandwich. Allow remaining cheese to heat and form a crust. Then flip sandwich onto plate, cut in half and serve!
2. French Onion Soup with Cheese Crouton (2 portions)
300g Yellow onions (The brown skin type), sliced
1clove Garlic, finely chopped
1 litres Chicken or beef stock
1 pc Fresh Bay leaf or two pcs dried bay leaves
2 sprigs Fresh Thyme
Salt to taste
Freshly ground black pepper
Cheese for topping
30g Emmental or gruyere cheese, grated
1 Egg Yolk
2tbsp Whipped Cream
Thin slices of French bread.
- Sauté onions and garlic with butter until wilted over medium heat. Slow down the fire and continue to cook until they start to brown and caramelize, about 15 minutes.
- Sprinkle flour over and mix thoroughly. Add the stock, bay leaf and fresh thyme. Bring to boil, scraping the loose bits at the bottom of the pan. Simmer for 20 minutes.
- Mix the ingredients for the cheese crouton together. Make the cheese crouton by topping the bread slices with a generous portion of cheese. Melt lightly in the oven at 220°c for 3 minutes. Place a crouton in each soup bowl and ladle the hot soup over it. Serve immediately.