Onions are a typical sandwich filling, but they're the star of this retro sandwich typically eaten in the South. All you need ...

There’s nothing quite like baking your own bread. This week, master two timeless classics: pillowy focaccia and rustic ...

Combine all the bread ingredients in a bowl and set aside. Next, start on the caramelised onions. Heat a good glug of olive oil in a pan and fry the onion for 10 minutes until nice and soft.

15 minutes. Preheat the oven to 400ºF. If the saucepan is ovenproof (if not, transfer to an earthenware soup tureen), place the bread slices on top, sprinkle with Gruyère and then drizzle the ...

Bake for 10 minutes at 220°C. Lower the heat to 160°C and continue to cook for about 25 minutes or until the bottom of the bread sounds hollow when tapped. Cool on a wire rack. Peel, core and ...