Honey caramelised onions & chevre sammy
At the end of any particularly busy week, all I want is simple home made comfort food. I’d be lying if I said this sandwich, made of oat & honey bread I made from scratch, with home-caramelised onions, was whipped up in two minutes (although it could be if you bought the bread and the onions). However it is worth the foresight you will need to put it all together. There’s not much active prep time, but bread and caramelised onions need time to just hang a bit.
For those with busy schedules, I suggest you mix the dough after dinner, let the dough rise, shape it and chuck it in the fridge overnight. The next morning, preheat the oven while you brush your teeth and do your morning routine, then chuck the dough in to cook. The onions can either cook while the dough rises (you only need to stir it every ten minutes or so), or while the bread cooks.
Honey & oat bread
Inspired by Artisan Bread in 5, the book that has prevented me from ever having to buy bread. This is a soft, slightly chewy and moist loaf – kind of like a soft oat and honey ciabatta.
Makes one large flat & wide loaf (wider and longer than a supermarket loaf, but much flatter). Don’t worry too much about measuring perfectly.
- 1 3/4c warm water
- about 1 1/2 Tbs honey (nothing too fancy, as it will get cooked!)
- about 2 tsp salt
- about 3/4 Tbs active dry yeast
- about 2 Tbs oil (omit if you want a crustier loaf)
- 2 c white flour (plain or bread/high grade flour)
- 1 c quick cook oats
Mix first five ingredients just to dissolve the honey a little, then mix in flour & oats. The dough will be bordering on being a thickish cake “batter.” Cover (not airtight) and leave until the dough has doubled in size, and flat on top. Let it rise at least 2 hours though. At this point you can (Option A) shape it, or if you’ve run out of time, (Option B) chuck it in the fridge (covered still) for up to five days until you’re ready to shape it.
When ready to shape, heavily grease a baking tray with butter or margarine (or it will stick like mad) and dust with flour, or line with a silicon baking sheet or a reusable non stick baking sheet*. Dust the top liberally with flour (particularly the edges), and using a spatula, scrape the dough out onto your baking tray. Using your spatula, shape the dough into a loaf shape. Dust the top lightly with flour if the top is all wet dough exposed. If you’re using dough that has sat in the fridge overnight already** (Option B), you can now proceed to the next step. Otherwise (Option A), chuck this tray in your fridge or somewhere cold overnight (or for at least 4 hours).
Preheat your oven to 220C (430F). If you’ve just shaped the dough (Option B), let it sit out during the preheat. For those who chose Option A, leave the shaped dough in the fridge during the preheat – it doesn’t need any more rise time. Once your oven is up to temperature, bake for 20 minutes (check at 15 minutes if your oven runs hot), until the loaf is golden brown.
If you want a super soft crust, wrap the loaf in a clean tea towel (or non stick baking sheet, or paper bag) as soon as it’s out of the oven. Otherwise let cool on a rack.
Note: Option A will produce a more porous loaf, whereas Option B will puff upwards more.
* I loved these so much that I wrote to Lynette and did a giveaway of them. I basically use them every two or three days now!
**This is so the oats can soak up enough liquid
Honey caramelised onions
- onions (if you’re not using red onion, use a tad more honey)
- salt to taste
- oil to coat onions
- drizzle of honey
Peel and halve your onions, and slice (about 5mm). Mix with other ingredients in a frypan that has a lid.
Cover and turn heat to low. Leave for about twenty minutes (unless you use gas or induction, in which case leave for twenty minutes). Uncover, stir and add a teaspoon of water if things are sticking to the bottom, then stir. Repeat until the onions are properly browned and very soft. Try not to hurry them by turning the heat up (difficult, I know).
Use the bread on the day it’s cooked, otherwise toast it for this sandwich. Spread liberally with spreadable chevre (or make some cheat’s chevre, see below), dollop with caramelised onions.
If you have fresh thyme (I envy you soooo much), chuck that on there too. Some thinly sliced cucumber would make a nice crunchy refreshing foil to the richness of this sandwich. Use store bought ciabatta if you need to, or whatever your favourite sandwich bread is. If you buy some caramelised onions, topping them with a little drizzle of honey will achieve a similar effect. Have fun with it. Then enjoy :)
If you can’t find chevre, you can smoosh some goat’s feta in with some thick greek yogurt, or make labneh with a sprinkling of salt (make sure you use very tangy yogurt. Or you can mix harder varieties of chevre with thick yogurt. These options won’t be the same obviously, but they are pretty tasty options nonetheless (and quite a bit cheaper!). Remember to use the whey from making labneh in soups or dressings, it would be a major shame to throw away.