This is just a delicious quick recipe for a perfect lunch.
Well, not that quick since I made my own sourdough bread, my own onion jam and my own vegan cheese. But you can just buy these and spend the extra time on making the world a better place.
To make the onion jam, slice as thinly as possible 2 red onions. In a non-stick pan with a little oil, cook the onions with 1/2 tsp of salt, 1 tsp of freshly ground black pepper and 1 tbsp of minced fresh rosemary. Once the onions have been caramelised (brown and very soft), remove from heat and add 2 tbsp of red balsamic vinegar and 2 tbsp of agave syrup. Stir a little and it’s done. You can keep it in the fridge for up to two weeks (but don’t worry it won’t last that long).