Who doesn’t love French Onion soup? All my favourite flavours in a delicious gourmet dog, sort of like America meets France at the hot dog stand.
2 teaspoons olive oil
4 long bratwurst sausages
4 long bread rolls
100 grams grated Gruyère or aged cheddar cheese
Caramelised Onions(see recipe below)
4 sprigs thyme
cornichons, to serve
Preheat the grill to its highest setting.
Heat the oil in a sauté pan and cook the sausages until golden and fully cooked. Slice the bread rolls through the top, leaving them attached at the base. Spread both sides of the bread rolls with mustard then a layer of grated cheese. Add the bratwurst then top with caramelised onions and another good grating of cheese. Top with a sprig of thyme and place under the grill until the cheese has melted. Top with cornichons and serve immediately.
It’s a good idea to make a double batch of these and use them on everything from pizzas, on baked potatoes with sour cream, in toasties and omelettes and alongside roasted meats.
2 tablespoons olive oil
1 tablespoon butter
3 large brown onions,sliced 1cm
2 cloves garlic, crushed
2 teaspoons finely chopped thyme
sea salt and ground pepper
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
Heat the oil and butter in a sauté pan and add the onions, garlic and thyme. Season generously and cook for 20 minutes, stirring occasionally, until softened.
Add the sugar and vinegar and continue to cook until deeply golden and glossy. MAKES 1¼ CUPS