We’re not trying to replace the classic, iconic South African braaibroodjie! However, we do love trying new things and marrying French and South African favourites. This is our take on a braaibroodjie inspired by classic French onion soup - traditionally served with crunchy gruyere toasts. Confit onions are similar yet even simpler to make than onion soup, cooking down regular onions over low heat in a pot with lid on until they steam and caramelise in their own sugary liquids. The result is buttery soft and almost spreadable, rich in flavour yet soft and sweet. Spread generously on slices of our classic La Motte Bakery sourdough, topped with grated local gruyere-style cheese and sliced tomato, these braaibroodjies still contain most of the elements of a classic braaibroodjie, but with a more crusty outer and a more moist and gooey inner. We bet you’ll adore these braaibroodjies!
Ingredients: (makes 4)
For the confit onions: (can be made in advance, kept refrigerated for up to 3 days)
30 ml olive oil
30 ml butter
1 kg regular onions, peeled, halfed and sliced
salt & pepper, to taste
For the braaibroodjies:
8 slices of La Motte Bakery Classic Sourdough
butter, for spreading
3 large tomatoes, sliced
salt & pepper, to taste
about 2 cups grated gruyere cheese (or similar semi hard matured cheese)
Prepare the confit onions: In a large pot over medium low heat, add the oil and butter. When the butter has melted, add the onions, stirring, then put a lid on the pot to heat and steam. Stir every 8-10 minutes, cooking for about 40-50 minutes until the onions are very soft and turn a pale brown - the bottom will turn brown by the end, just keep on scraping all the toasty bits into the onions. When the onions are ready, season with salt & pepper and set aside.
Assemble the braaibroodjies: Spread each sliced with butter and turn the slices over (the buttered sides will be on the outsides of each sandwich). Top generously with the confit onions, top with slices of tomato, season lightly with salt & pepper and top with cheese. Close the sandwiches, then cook in a hinged grid over warm coals until golden brown on both sides, with cheese fully melted. Serve at once.
