4 slices of sourdough bread 250 grams
3 Tbs European butter to spread on all sides.
2 tbs butter for carmelizing onions
1 large onion
I large shallot
4 scallions
5 Oz generous slices of Cotswold, or sharp cheddat, or Gruyere and Emmental, or strong fontina
Butter all sides of bread and set aside
Carmelize onions starting with onion, followed by sliced shallots and then in final minutes the sliced scallions
Assemble sandiwiches to include a layer of cheese, followed by onions and then capped with the second layer
On a cast iron pan or equivalent , heat pan until medium hot, add 1 tbs butter. When melted add sandwiches and cook for several minutes and then flip until desired gooeyness is obtained.
