Ingredients

Butter for spreading

One loaf sandwich bread

Grated cheese, tasty is nice

Packet of Onion Soup Mix

Can of Evaporated Milk (Light if you’re feeling healthy)

One Red Onion

Bacon - Optional

Preparation

  1. Dice the red onion finely and mix in a bowl with the packet of soup, can of evaporated milk and enough grated cheese to soak up most of the juice. This will take quite a bit, maybe 700g, but this keeps well in the fridge if you don’t want to use it all straight away. If you can, leave this to sit for at least an hour in the fridge to allow the soup to soak up all the juices.

  2. Butter the Nature’s Fresh White Sandwich Bread and remove the crusts on the sides of the bread. (Leave the crusts on the top and bottom of the slices)

  3. Putting the spread side down on your board, with a crust at the top, lay a generous spoonful of mixture onto the bottom of the slice and roll firmly. Place on a baking tray lined with baking paper. Continue and repeat with the rest of the loaf.

  4. Place the tray in a pre-heated oven (180oC) for about 10 minutes, turning once.

  5. The rolls are done when they have a nice golden colour and the cheesey mix is just starting to ooze out of the sides. Enjoy straight from the oven, don’t burn your mouth!, or cold as part of a picnic or for a snack.

  6. For a nice twist, dice some bacon finely, fry until crispy and add to the cheesy mix.