Sourdough Toast with Bechamel and Caramelized Onions

01Method

1. 1

   Set oven to 200°C. Warm oil and half the butter in a pan over low heat. Add onions, sprinkle with sugar, salt, and thyme leaves. Stir occasionally while they slowly caramelize to a golden color.

2. 2

   Meanwhile, prepare the béchamel. Melt remaining butter in a saucepan, stir in flour to form a golden roux. Gradually add milk while stirring constantly to avoid lumps. Bring to a simmer, season with salt and pepper, add nutmeg. Reduce heat and cook for about 15 minutes. Finish by stirring in the cheese and mustard.

3. 3

   Toast bread slices in a toaster or skillet until golden. Arrange on a lined baking sheet. Spread a portion of béchamel on each slice and top with the caramelized onions. Place in oven and bake for 10–15 minutes until the sauce bubbles. If desired, sprinkle additional cheese over the onions.

4. 4

   Garnish finished dish with fresh thyme. Serve with a light green salad on the side.