Friday, September 20, 2013
Quick dinner idea: Caramelized onion & Blue Cheese Sourdough toast
Amazing dinner idea, that's straight out of Liselotte Forslin's latest cookbook called "Hej Fredag" ("Hi Friday) that just came out. I was leafing through the book, came across this, and immediately knew I had to eat it as soon as possible. The kids aren't big on this sort of food, so we fed them separately for a change, then ate this as a late dinner. (In front of the TV - we're re-watching all seasons of The West Wing, one of the best shows ever.)
You can make these in miniature for a fancy dinner party, or keep them large. Want more food? Serve them with a salad, or for all the carnivores out there, with a steak, or perhaps skirt steak in thin strips.
Caramelized onion & Blue Cheese Sourdough toast
4 slices sourdough bread
2 red onions, cut into small wedges
1 leek, cut into smaller pieces
1 tbsp balsamic vinegar
1 tbsp brown sugar
75 g blue cheese (I use St Agur)
Heat the olive oil, and cook the onions and leek on medium-low heat for 15 minutes. They shouldn't color much but soften completely. Add the vinegar and sugar and cook for a minute, tossing meanwhile to make sure nothing burns. Season with a little salt and pepper.
Place the bread on a baking sheet. Divide the onion mixture. Crumble the cheese on top. Bake at 225°C for 5-10 minutes - the cheese should melt and the bread should become lightly toasted.