Tuscan sausage, caramelised onion and Gruyere
Three of three. Here's to the joy of toasties and hopefully a little less rain this week.
1 onion, thinly sliced
2 tsp olive oil
1 tsp unsalted butter
1/4 tsp thyme, finely chopped
1 tbsp dry sherry
2 Tuscan sausages
6 slices of Gruyere
4 slices of sourdough
Melt 1 teaspoon of butter and 2 teaspoons of olive oil in a sauce pan over a medium-high heat. Add the onions and a pinch of salt and pepper. Toss the onions to coat in the oli and butter.
Put the lid on the pan and lower the heat to medium-low. Leave the onions to sweat and soften for about 10-15 minutes.
Uncover the pan and continue to cook for a further 45 minutes, stirring occasionally, until caramelised and golden.
Add the sherry and scrape the bottom of the pan, then mix in the thyme and season to taste. Set to one side.
While the onions are cooking, pre-heat the oven to 180ºC. Put the sausages on an oven tray and cook for about 20-25 minutes, until cooked throughout.
Cut the sausages into diagonal slices about 1cm wide.
Divide the ingredients between the two sarnies, then pop them into the sandwich toaster for 3-4 minutes, until the bread is nicely toasted and the Gruyere is oozing out.
Cut them in half and serve.