Red Onion Jam:
4 small red onions
3 Tbsp olive oil
2 Tbsp balsamic vinegar
3 Tbsp dark brown sugar
25 tsp fresh thyme, chopped finely


4 slices of William’s Original Sourdough
Thickly sliced Christmas ham


Take this simple way to turn leftover bits and pieces from your festive feasting into the ultimate Christmas toastie. The onion jam is simple to make and can keep in the fridge for upto two weeks.

To make the onion jam:

  1. Thinly slice red onions
  2. Heat the olive oil in a frying pan and add the onions
  3. Cook over a medium high heat until the onions start to soften. You don’t want to brown them, you just want them soft.
  4. Add the balsamic vinegar, the brown sugar and the thyme and reduce the heat to medium-low.
  5. Cook, stirring occasionally, until the onions are reduced down into a rich, sweet base.
  6. Spoon into jars to store.

To cook your toasted sandwich:

  1. While your sandwich press is heating, spread a thick layer of butter on each side of your sourdough bread.
  2. Take a heaped spoonful of the red onion jam and spread it out on the bottom slice. Top with a few rocket leaves and then layer slices of ham and brie, interleaved with some more rocket.
  3. Top with a touch more onion jam and cover with the second slice of bread.
  4. Cook in the sandwich press until golden and melty.

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