Farmhouse Onion Toast – I love delving into old cookbooks, which is where I discovered this simple supper dish for Farmhouse Onion Toast
An Old Country Recipe
I love delving into old cookbooks, which is where I discovered this simple supper dish for Farmhouse Onion Toast.
It’s so simple and yet packs a punch on taste and flavour, as onions and cheese go so well together, especially with a smear of mustard.
This country recipe, which I calculate to be over 80 years old given the age of the book, was sent into Farmers Weekly by a Mrs. T.Cole of Hampshire.
There are only four ingredients in Farmhouse Onion Toast, namely onions, cheese, hot buttered toast and mustard, with salt & pepper to taste.
We both enjoyed this for a late breakfast the other day, but the recipe lends itself for an after school snack, supper or a solo lunch too.
I used homemade bread, (a new recipe coming soon for Farmhouse “Split Tin” Crusty Loaf) fabulous Lincolnshire Poacher cheese, and locally grown onions.
I cooked my onions in a little olive oil mixed with some butter, and used proper English mustard to finish the dish, as suggested in the original recipe.
This humble recipe is now part of my meal plans for the future, especially with autumn nipping at our heels – I can see this being a fabulous fireside supper or tea dish.
I hope you enjoy this as much as we did – wholemeal, granary and of course sourdough bread can be used, as well as other robust cheeses. Karen
Culinary Notes
- Use a strong, mature or vintage cheese such as Cheddar, Linciolnshire Poacher, Red Leicester, Black Bomber, Stinking Bishop etc.
- Unsliced bread that you slice yourself is best – such as crusty white, wholemeal, granary or sourdough.
- I had made this recipe in the air fryer, my Ninja dual drawer. I air dried the onions first, then lay the onion and cheese topped toast in the air fryer and cooked at 180C for abouut 5 to 7 minutes until the cheese has melted.
More On Toast Recipes
- Wild Garlic Mushrooms on Toast
- Air Fryer Cheese on Toast
- Comté Rarebit on Sourdough Toast with Quick Pickled Red Onions
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Farmhouse Onion Toast Recipe
Farmhouse Onion Toast
I love delving into old cookbooks, which is where I discovered this simple supper dish for Farmhouse Onion Toast.
It's so simple and yet packs a punch on taste and flavour, as onions and cheese go so well together, especially with a smear of mustard.
This country recipe, which I calculate to be over 80 years old given the age of the book, was sent into Farmers Weekly by a Mrs. T.Cole of Hampshire.
There are only four ingredients in Farmhouse Onion Toast, namely onions, cheese, hot buttered toast and mustard, with salt & pepper to taste.
We both enjoyed this for a late breakfast the other day, but the recipe lends itself for an after school snack, supper or a solo lunch too.
I used homemade bread, (a new recipe coming soon for Farmhouse "Split Tin" Crusty Loaf) fabulous Lincolnshire Poacher cheese, and locally grown onions.
I cooked my onions in a little olive oil mixed with some butter, and used proper English mustard to finish the dish, as suggested in the original recipe.
This humble recipe is now part of my meal plans for the future, especially with autumn nipping at our heels - I can see this being a fabulous fireside supper or tea dish.
I hope you enjoy this as much as we did - wholemeal, granary and of course sourdough bread can be used, as well as other robust cheeses. Karen
Ingredients
- Spanish onions, I used 1 small onion per person
- Hot buttered toast, 1 slice per person
- Cheese, I used about 50g (2oz) per person
- English mustard, to taste
- Salt and white pepper, to taste
- Olive oil and a little butter, to fry the onions
Instructions
- Fry some sliced Spanish onions a nice brown and spread thivkly over rounds of hot buttered toast.
- Season. (with salt and pepper to taste)
- Cover with thin slices of cheese spread with a little mustard.
- Put into a hot oven or before a fire until the cheese is melted. (I put mine under the grill)
- Serve at once.
Notes
Use a strong, mature or vintage cheese such as Cheddar, Linciolnshire Poacher, Red Leicester, Black Bomber, Stinking Bishop etc.
Unsliced bread that you slice yourself is best - such as crusty white, wholemeal, granary or sourdough.
I had made this recipe in the air fryer, my Ninja dual drawer. I air dried the onions first, then lay the onion and cheese topped toast in the air fryer and cooked at 180C for abouut 5 to 7 minutes until the cheese has melted.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 930Total Fat 57gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 33gCholesterol 68mgSodium 1337mgCarbohydrates 91gFiber 10gSugar 14gProtein 17g
Helen says
Good morning Karen – I just had to send you a photo of my copy of “Farmhouse Fare”! It was published in 1946 and belonged to my mother, who was a farmers wife in Norfolk. I am now 74 years old, so this edition is getting on and has to be held together by an elastic band! It has been well used, although I have probably used it less than my mother did.
I haven’t been able to find this recipe yet but will keep looking.
Many thanks for all your interesting recipes and information, I really enjoy reading your posts.
Helen says
Sorry – I did intend sending a photo but can’t work out ho to attach one!
channel manager says
Nice post , Thanks for sharing.
Nicki says
Oh Karen!!!I just made this for my breakfast, I grated my cheese instead of slicing it so spread my mustard over the toast after I’d buttered it. So delicious
Karen Burns-Booth says
I’m so pleased you enjoyed this!