Rye bread with old 30 cheese, caramelized onions and cress

Name: rye bread with old 30 cheese, caramelized onions and cress
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Red onion; 1 el traditional olive oil; 30 g sugar; 1 el Red wine vinegar; 30 g salted pecans; 4 slice Beemster paste old 30 cheese; 8 slice Frisian rye bread; cup of cress

Frisian rye bread with red onions, pecans, old cheese and cress.

Ingredients

2 Red onion
1 el traditional olive oil
30 g sugar
1 el Red wine vinegar

30 g salted pecans
4 slice Beemster paste old 30 cheese
8 slice Frisian rye bread
Cup of cress

Directions

Cut the onions into rings. Heat the oil in a pan and fry the onion for 10 minutes on low heat. Add the sugar and allow the onions to caramelize.
Add the vinegar and season with salt and salt. Leave to simmer for 5 minutes on low heat. Let the onions cool down until use.
Meanwhile, chop the pecans roughly. Halve the slices of cheese in width and spread over the slices of rye bread.
Spread the caramelized onions over it and sprinkle with the pecans and cress.