Goat's cheese and caramelised onions rack this up a style notch or ten. It's a glorious gastropub dish and really yummy with chips.


  • 4 tbsp olive oil

  • 10 baby onions, peeled

  • 2 red onions, peeled and quartered

  • 4 small leeks, cut into chunks

  • 8 cloves garlic, sliced in two

  • 2 sprigs of rosemary

  • 2 sprigs of thyme

  • Salt and pepper

  • Balsamic vinegar

  • 100g soft goat's cheese (chèvre type in a roll) or 100g Stilton cheese

  • 4 small granary bread rolls

  • Handful of snipped chives


  • 1.

    First prepare the bread rolls by taking the top off, taking the middle out, brushing them with olive oil and baking them in a low oven for 15 minutes.

  • 2.

    Next, heat the olive oil up in a large roasting tin and then place the onions, leeks and garlic over the top. Pour a little more oil over them, add the herbs and season with salt and pepper.

  • 3.

    Roast for 15 minutes at 200 degrees celcius, then turn and roast for another 15 minutes or until the onions and leeks are nicely browned and caramelised. Drizzle over some balsamic vinegar.

  • 4.

    Slice the goat’s cheese into 4 and place one slice in each of the bread rolls. Make sure the onions are still hot and divide over the cheese. Garnish with some of the snipped chives and serve.

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