Raclette sandwich with confit onions

Raclette sandwich with confit onions

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 427 kcal
, Fat: 22 g
, Carbohydrate: 36 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Onion confit

1tbsp butter
2 red onions, cut into thin strips
1tbsp sugar
2tbsp red port or red wine
3tbsp balsamic vinegar
¼tsp salt
1tsp thyme leaf


250g brown bread, cut into 8 slices
4slices raclette cheese
2tbsp butter, soft
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How it's done

Onion confit

Heat the butter in a pan. Sauté the onions, scatter over the sugar, continue to sauté, stirring continuously, until the sugar has dissolved. Add the wine, balsamic, salt and thyme, bring to the boil. Cover and simmer over a low heat for approx. 10 mins. until soft. Remove the pan from the heat, allow to cool slightly.


Spread half of the onion confit onto 4 slices of bread. Place the cheese on top, then spread over a little more confit. Place the remaining bread slices on top, press down lightly. Brush both sides of the sandwiches with butter. Heat a non-stick frying pan. Fry the sandwiches for approx. 5 mins. on each side until golden brown.

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