METHOD 

For the Béchamel

1. Melt 25g butter in saucepan then stir in 25g flour.

2. Cook it through until it bubbles but don’t let it brown.

3. Slowly add 250ml milk and continue to whisk over a moderate heat until it reaches a boil. Reduce heat and whisk until it thickens noticeably.

4. Season with a pinch of salt and pepper and a couple of grates of nutmeg.

5. To enrich, stir through 75g grated cheddar and remove from heat.

For the Stout Braised Onions

1. Cut 3-4 onions in half and thinly slice.

2. Melt 50g butter in a saucepan and cook onions on a low to moderate heat for 15-20 minutes, stirring occasionally.

3. Crank up the heat and caramelise – don’t burn!

4. Add 50-75ml of your favourite stout and reduce.

5. For additional comfort, 50ml beef stock can be incorporated and again reduced until thick and glossy.

6. Season with salt and pepper and stir in a teaspoon of wholegrain mustard.

Toasting it up

1. Cut eight slices of your favourite sourdough, day old+ is better than fresh.

2. Smear both with the béchamel, then add a generous layer of stout onions, some top notch McClure’s pickles and sliced gruyere or other good melting cheese.

3. Lightly butter the outside of the sandwich and toast until golden brown and the cheese is running.