for 12 pieces

Cream

1 tbsp	olive oil
1 tbsp	butter
400 g	onions, halved, cut into thin strips
¼ tsp	sugar
¾ tsp	salt
a little	pepper
125 g	cream cheese, plain
3 sprig	thyme, leaves torn off

Rolls

160 g	roast beef in slices
6 piece	Fine Food 3-Seed Crispbread, cut in half
3 sprig	thyme, leaves torn off

How it's done

Cream

Heat the oil and butter in a pan. Add the onions and sugar, sauté for approx. 25 mins., stirring occasionally until the onions are golden brown. Allow the onions to cool slightly, set aside 1 tbsp. Finely chop the remainder of the onions, mix with the cream cheese and thyme. Transfer the cream to a disposable piping bag, cut off the tip.

Rolls

Place the roast beef on a chopping board, pipe the fried onion cream onto the short side of the slices of meat, roll up tightly. Place each roast beef roll on a crispbread. Top with the reserved onions and thyme.

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