All posts tagged: caramelised onions

Rum and Coke Onions (for Grilled Cheese)

I’m not the only kitchen-dweller turning to slow food to keep me occupied during quarantine. Everywhere I turn is a tenderly roasted leg of something, a wild garlic pesto blended in small batches by hand in a pestle and mortar, a sourdough loaf three days in the making. We’re gravitating towards these methods because they use up some of the time so many of us have a little more of now. More laborious recipes have undeniable meditative and grounding qualities. After all, the things that used to ground us – the first sip of cold beer after a stressful day, an hour in the gym to set us up for the being sat at the office, a day spent putting the world to rights with our best friend – are no longer available to us. While eating properly keeps us physically well, I’d argue that the preparation of food itself can play a huge part in keeping us mentally well too. If you’re usually an on-the-table-in-15 minutes cook and you’ve been struggling lately with the …

Beer Grilled Cheese

Grilled Cheese with Sussex Beer Onions

Welcome to my third annual autumn grilled cheese recipe. This, one of my favourite blog traditions, began in 2015 with blue cheese on rye. It was expertly continued with BBQ sweet potato in 2016, and I’m very pleased to inform you that 2017 is bringing us my best grilled cheese work yet: oozy, melted gouda with onions caramelised in Sussex IPA and a cheeky squirt of Guinness BBQ sauce. My local friends over at the Lost and Found Brewery sent me this IPA to play with. They were Brighton based but have just moved to bigger and more permanent premises in Horsham (still pretty damn close). They’re all about creating modern, vibrant beer and doing it properly, and they’re definitely ones to watch. Keep an eye out for them on Twitter and Facebook and check out their online shop. The Guinness BBQ sauce is something Tom and I found when perusing the condiment aisle at the big ASDA (something we do with pathetic regularity) and comes highly recommended. The bread you use is really up to you. …