Method:
Cut the onions into thin slices and poach them on a low heat with a pinch of salt. When ready, add the fortified wine and continue to cook on a low heat until the onions are golden brown. Add the honey (2 soup spoons per kilo of onions) and stir until the honey has dissolved completely. Cut the bread into thin slices and toast them. Cut the goat’s cheese into thin slices. Tip the onions in honey onto the toast and place a slice of goat’s cheese on top. Serve hot.
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