Irish cheese dip with porter caramelised onions

• porsi: Serves 4

Bahan-bahan

30g Irish butter

1 tbsp cold-pressed Irish rapeseed oil (or olive oil)

1 large onion, thinly sliced

1 tsp brown sugar

100ml Irish porter or stout

1 tsp fresh thyme leaves

1 tsp fresh chives, chopped

220g Irish bloomy rind cheese (e.g. Cooleeney) or washed rind cheese (e.g. Gubbeen), at room temperature

220g Mascarpone, at room temperature

1 tbsp comflour

To serve:

Baguette

Petunjuk

1 Melt the butter with the rapeseed oil in a pot over a medium heat. Add the onion and brown sugar and cook for 5-6 minutes until the onions start to soften. Add 60ml of the porter and cook for about 40 minutes until onions are dark brown and the porter has evaporated, stirring regularly.

2 Add the remaining porter and cook until only about a tablespoon of liquid remains,

3 Cut the Irish cheese into small cubes. Place in a small bowl and stir together with the thyme, chives, Mascarpone and cornflour.

4 Spread the onions over the bottom of a baking dish or ovenproof pan, top with cheese in an even layer.

5 Bake at 190°C/170°C fan/gas mark 5 for 25 minutes or until the cheese is golden. Serve warm with baguette slices.