Farmhouse Onion Toast – Lavender and Lovage

Farmhouse Onion Toast – I love delving into old cookbooks, which is where I discovered this simple supper dish for Farmhouse Onion Toast

An Old Country Recipe

I love delving into old cookbooks, which is where I discovered this simple supper dish for Farmhouse Onion Toast.

It’s so simple and yet packs a punch on taste and flavour, as onions and cheese go so well together, especially with a smear of mustard.

This country recipe, which I calculate to be over 80 years old given the age of the book, was sent into Farmers Weekly by a Mrs. T.Cole of Hampshire.

There are only four ingredients in Farmhouse Onion Toast, namely onions, cheese, hot buttered toast and mustard, with salt & pepper to taste.

We both enjoyed this for a late breakfast the other day, but the recipe lends itself for an after school snack, supper or a solo lunch too.

I used homemade bread, (a new recipe coming soon for Farmhouse “Split Tin” Crusty Loaf) fabulous Lincolnshire Poacher cheese, and locally grown onions.

I cooked my onions in a little olive oil mixed with some butter, and used proper English mustard to finish the dish, as suggested in the original recipe.

This humble recipe is now part of my meal plans for the future, especially with autumn nipping at our heels – I can see this being a fabulous fireside supper or tea dish.

I hope you enjoy this as much as we did – wholemeal, granary and of course sourdough bread can be used, as well as other robust cheeses. Karen

Culinary Notes

• Use a strong, mature or vintage cheese such as Cheddar, Linciolnshire Poacher, Red Leicester, Black Bomber, Stinking Bishop etc.
• Unsliced bread that you slice yourself is best – such as crusty white, wholemeal, granary or sourdough.
• I had made this recipe in the air fryer, my Ninja dual drawer. I air dried the onions first, then lay the onion and cheese topped toast in the air fryer and cooked at 180C for abouut 5 to 7 minutes until the cheese has melted.

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Farmhouse Onion Toast Recipe

Farmhouse Onion Toast

Yield:
1

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

I love delving into old cookbooks, which is where I discovered this simple supper dish for Farmhouse Onion Toast.

It’s so simple and yet packs a punch on taste and flavour, as onions and cheese go so well together, especially with a smear of mustard.

This country recipe, which I calculate to be over 80 years old given the age of the book, was sent into Farmers Weekly by a Mrs. T.Cole of Hampshire.

There are only four ingredients in Farmhouse Onion Toast, namely onions, cheese, hot buttered toast and mustard, with salt & pepper to taste.

We both enjoyed this for a late breakfast the other day, but the recipe lends itself for an after school snack, supper or a solo lunch too.

I used homemade bread, (a new recipe coming soon for Farmhouse “Split Tin” Crusty Loaf) fabulous Lincolnshire Poacher cheese, and locally grown onions.

I cooked my onions in a little olive oil mixed with some butter, and used proper English mustard to finish the dish, as suggested in the original recipe.

This humble recipe is now part of my meal plans for the future, especially with autumn nipping at our heels – I can see this being a fabulous fireside supper or tea dish.

I hope you enjoy this as much as we did – wholemeal, granary and of course sourdough bread can be used, as well as other robust cheeses. Karen

Ingredients

• Spanish onions, I used 1 small onion per person
• Hot buttered toast, 1 slice per person
• Cheese, I used about 50g (2oz) per person
• English mustard, to taste
• Salt and white pepper, to taste
• Olive oil and a little butter, to fry the onions

Instructions

1. Fry some sliced Spanish onions a nice brown and spread thivkly over rounds of hot buttered toast.
2. Season. (with salt and pepper to taste)
3. Cover with thin slices of cheese spread with a little mustard.
4. Put into a hot oven or before a fire until the cheese is melted. (I put mine under the grill)
5. Serve at once.

Notes

Use a strong, mature or vintage cheese such as Cheddar, Linciolnshire Poacher, Red Leicester, Black Bomber, Stinking Bishop etc.

Unsliced bread that you slice yourself is best – such as crusty white, wholemeal, granary or sourdough.

I had made this recipe in the air fryer, my Ninja dual drawer. I air dried the onions first, then lay the onion and cheese topped toast in the air fryer and cooked at 180C for abouut 5 to 7 minutes until the cheese has melted.

Nutrition Information

Yield 1

Serving Size 1

Amount Per Serving

Calories 930Total Fat 57gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 33gCholesterol 68mgSodium 1337mgCarbohydrates 91gFiber 10gSugar 14gProtein 17g