Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 35

I have to admit the idea of doing a wheat-free version of this recipe comes solely from my husband, who asked if we could have it for lunch one day as he had enjoyed it with a pint of Guinness in a local pub. I find it amazing that such an easy recipe has not, until now, been included in any of my cookbooks. It is also delicious cut into fingers and served in a bowl of French onion soup – a truly European combination!

Serves 2

30g/1oz organic butter

½ small red onion, finely chopped

115g/4oz piece extra strong organic Cheddar cheese, grated

80ml/⅓ cup ale (coeliacs can use very dry cider)

A pinch of sea salt and freshly ground black pepper

1 teaspoon mustard*

2 organic free-range eggs, lightly beaten

4 thick slices wheat-free white bread (see here for stockist)

Melt the butter in a heavy-based saucepan, stir in the onion and cook gently, over low heat, until soft. Stir in the cheese, ale, seasoning and mustard and cook gently until combined and melted. Stir in the beaten eggs and let the mixture thicken slightly – this will take about 2–3 minutes but don’t overcook it or you will end up with scrambled eggs!

Toast the bread on both sides, spoon the cheese mixture over each slice and grill (broil) until golden and puffed. Serve immediately.