Ingredients

• 10g/â…“ oz butter
• cut into small pieces
• plus extra for greasing
• 75g/2¾oz red onions
• finely sliced
• 75g/2¾oz brown onions
• finely sliced
• pinch chopped fresh thyme
• pinch chopped fresh rosemary
• 3 tsp olive oil
• 50g/1¾ oz Hebden goats’ cheese (or any soft
• creamy goats’ cheese)
• ½ baguette
• salt and freshly ground black pepper

Directions

• Preheat the oven to 150C/130C Fan/Gas 2. Grease a baking tray with butter and line with aluminium foil.
• Spread the butter and onions out evenly on one of the prepared baking trays. Sprinkle the thyme and rosemary over the onions and season to taste with salt and pepper. Drizzle 2 teaspoons of the olive oil over the onion mixture and cook in the preheated oven for 1½ hours
• taking care to turn the onions every 15 minutes. The onions should be very soft and caramelised.
• Remove the onions from the oven and leave to cool to room temperature. Keep the oven on.
• Coat the goats’ cheese lightly in the remaining olive oil and place in a small casserole dish on a baking tray. Bake in the oven for 10–15 minutes and then leave to cool slightly.
• Cut the baguette open and fill generously with the melted cheese and onions. Cut the baguette in half and serve.