What you need
How to prepare
Peel the red onions. Cut them in half and then chop finely. In a frying pan, sauté with a drizzle of olive oil over a low heat for around 10 minutes, stirring gently. Add the balsamic vinegar and brown sugar and cook for a further 5 minutes.
Butter each slice of bread on both sides (save around 15g of butter for cooking).
Cut the Reblochon cheese into slices.
Arrange the grilled cheese: divide the spinach shoots between 4 slices of bread (keep the other 4 slices to one side). Add 2 slices of Reblochon cheese to each slice of bread. Top with the caramelised red onions.7
Then add the slices of HUGO sweet and sour French gherkins.
Close each slice of bread with the remaining 4 slices.
Heat the remaining butter in a large frying pan. Place the grilled cheese on top and brown for around 2-3 minutes on each side. Make sure the cheese is well melted.
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