400 g Spanish onions
1/2 stick (2 oz) 50 g butter
800 g (1 3/4 lb) tomatoes
2 oz (50 g) Cheddar cheese
fat for greasing
salt and pepper
3/4 cup (50 g) soft white breadcrumbs
1/2 stick (2 oz) 50 g butter
800 g (1 3/4 lb) tomatoes
2 oz (50 g) Cheddar cheese
fat for greasing
salt and pepper
3/4 cup (50 g) soft white breadcrumbs
method
1. Skin the onions, put into a bowl, and cover with boiling water.
2. Leave for 5 minutes, drain, dry thoroughly, and cut into slices.
3. Melt half the butter in a pan and fry the onions until golden brown.
4. Skin and slice the tomatoes, and grate the cheese.
5. Place the onions and tomatoes in alternate layers in a greased pie dish, sprinkle each layer lightly with salt and pepper and liberally with cheese and some of the breadcrumbs.
6. Cover the whole with a layer of breadcrumbs and dot with the remaining butter.
7. Bake in a fairly hot oven, 190°C, Gas 5, for 45 minutes.
2. Leave for 5 minutes, drain, dry thoroughly, and cut into slices.
3. Melt half the butter in a pan and fry the onions until golden brown.
4. Skin and slice the tomatoes, and grate the cheese.
5. Place the onions and tomatoes in alternate layers in a greased pie dish, sprinkle each layer lightly with salt and pepper and liberally with cheese and some of the breadcrumbs.
6. Cover the whole with a layer of breadcrumbs and dot with the remaining butter.
7. Bake in a fairly hot oven, 190°C, Gas 5, for 45 minutes.
serving amount
serves 4
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