Who doesn’t like melted cheese on toast and then – to have it with wine! While the average cheesy toasty might go better with coffee, a matured gouda and some onions caramelised in soy make our toasties delicious with even an intricate red like our Bordeaux-style Culinaria Grand Vin!

Cheesy Toasts and Soy Caramelised Onion

Serves 8

For the caramelised onions:

45 ml (3 tbsp) butter

2 brown onions, peeled and thickly sliced

7,5 ml soya sauce

For the cheesy sauce:

30ml (2 tbsp) butter

45ml (3 tbsp) cake flour

125ml (½ cup) fresh cream

50 g parmesan, finely grated

100 g aged gouda, coarsely grated

10ml (2 tsp) Dijon Mustard

For serving:

ciabatta or baguette

15ml (1 tbsp) olive oil

50g wild rocket, washed

For the caramelised onions; combine the butter and sliced onions in a medium pan over medium heat. Cook stirring regularly until the onions are caramelised. Add the soy sauce and stir through, cook for a further 5 minutes, set aside until needed.

For the cheesy sauce: Melt the butter in a medium saucepan over medium heat. Add the flour as soon as the butter is melted. Stir with a wooden spoon until it forms a thick paste. Add the cream, parmesan and gouda. Stir until melted. The sauce should be thick and cheesy but you can thin it out with a little bit of cream if it is too thick. Set aside until needed.

Preheat the grill of the oven. Slice the bread into 8 thick slices and place on a large baking tray. Drizzle with olive oil and toast under the grill for 4-5 minutes until lightly toasted. Remove from the oven but keep the slices ready on the tray.

Spoon the cheese sauce evenly over the lightly toasted slices, place back into the oven and grill for 7-10 minutes or until the cheese is bubbling and golden. Watch it carefully because it can burn easily.

Remove from the oven and top each slice with 2 tablespoons of the caramelised onions. Top with each slice with a rocket leave and serve with Leopard's Leap Culinaria Grand Vin.