Entertaining

BLT with herby aioli and caramelised onion

Name: BLT with herby aioli and caramelised onion recipe
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 large onions, thinly sliced; 1 tsp brown or white sugar; 2 tsp vinegar (we used red wine vinegar); 2 tbs tomato paste; 6 bacon rashers; 1/2 cup (150g) mayonnaise; 1/2 garlic clove, crushed; 1 tsp Dijon mustard; 1/2 cup chopped soft herbs such as chervil, tarragon & parsley; 6 English muffins, halved, toasted; 6 butter lettuce leaves; 2 tomatoes, sliced

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by Phoebe Wood

Aug 01, 2020

Bacon, lettuce and tomato, only made more delicious by the addition of a homemade aioli and caramelised onions.

1/4 cup (60ml) extra virgin olive oil
2 large onions, thinly sliced
1 tsp brown or white sugar
2 tsp vinegar (we used red wine vinegar)
2 tbs tomato paste
6 bacon rashers
1/2 cup (150g) mayonnaise
1/2 garlic clove, crushed
1 tsp Dijon mustard
1/2 cup chopped soft herbs such as chervil, tarragon & parsley
6 English muffins, halved, toasted
6 butter lettuce leaves
2 tomatoes, sliced

Method

1.

Heat oil in a large frypan over medium-low heat. Add onion and a pinch of salt flakes and cook, stirring, for 20 minutes or until softened and lightly golden. Add sugar, vinegar and tomato paste and cook, stirring frequently, for a further 10 minutes or until caramelised and coloured. Transfer to a bowl and set aside to cool slightly.
2.

Wipe out pan, add bacon and place over medium heat. Cook, turning once, for 6-8 minutes until cooked to your liking. While the bacon is cooking, combine mayonnaise, garlic, mustard and herbs in a bowl. Spread herb aioli over the muffin bases. Top with lettuce, tomato, bacon, caramelised onion and sandwich with tops of muffins. Serve immediately.

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