emmenthal

Onion Soup - Traditional French

yellow onion (3 medium thinly sliced yellow onions)

sweet vidalia onions (2 medium sweet Vidalia Onions thinly sliced)

unsalted butter (3 tablespoons unsalted butter)

olive oil (1 tablespoon olive oil)

½ teaspoon sugar (½ teaspoon sugar)

unbleached all-purpose flour (1 tablespoon unbleached all-purpose flour)

beef stock (5 cups beef broth)

oxtail (1 pound oxtail)

red wine (1 cup red wine)

thyme (2 fresh thyme sprigs)

tablerspoons cognac (3 tablespoons cognac)

French bread (4 slices French bread)

Gruyere cheese (1 cup grated Gruyere cheese)

salt and pepper (salt and pepper)

Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.

Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.

Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.

Turn on the broiler. Leave the door open while reaching the temperature.

Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.

Put the soup terrine under the broiler until the cheese melts.

Serve immediately.

Stuffed with peppers, spices, potato, cheese and green chutney, chef Maunika Gowardhan's favourite cheese toastie is so very moreish

Bombay chilli cheese toastie

potatoes, boiled until tender, peeled and diced

tsp (see cook’s notes below) chaat masala

½ green pepper, finely chopped

½ red onion, finely chopped

(a farmhouse loaf or bloomer is good for this) 8 slices soft white bread

butter

emmental

tbsp pistachio kernels,

mint leaves

coriander leaves

½ lemon, juiced

green bird’s-eye chilli, (add 1 more if you like it spicy)

¼ red onion, finely chopped

3cm chunk ginger, chopped

caster sugar

Blend all the chutney ingredients with a good splash of water to a thick paste. It will make more than you need but keeps well in an airtight container in the fridge.

Put the cooked potatoes in a large bowl and mix in the chaat masala. Add the green peppers and red onion, and mix well.

Lay the bread slices on a board and spread butter generously on each slice. Now spread a layer of green chutney on four slices, and divide the potato filling between the other four slices, topped with couple of slices of cheese on each. Make four sandwiches by lightly pressing the slices together.

Spread more butter on the outsides of the sandwiches. Heat a large non-stick frying pan over a medium heat. Fry the first sandwich with a lid on for 2 minutes until the base goes crispy, light brown and evenly coloured. Turn over using a spatula and fry the other side for 2 minutes with the lid on.

Make the remaining toasties in the same way and serve warm with more chutney, ketchup or hot sauce.

Top 2 emmenthal recipes from across the web

The most viewed emmenthal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Onion Soup - Traditional French

Bombay chilli cheese toastie

Top 2 emmenthal recipes from across the web

The most viewed emmenthal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Onion Soup - Traditional French

Bombay chilli cheese toastie

The most viewed emmenthal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine