4 COBS Bread Continental Hungarian Parmesan Rolls
120g mixed salad leaves
12 slices rare roast beef
2 Tbsp olive oil
4 large brown onions, peeled and thinly sliced
2 Tbsp brown sugar
2 Tbsp malt vinegar
Heat oil in a non stick saucepan over medium low heat. Add onions. Cook, stirring, for 25 minutes or until soft and golden. Add sugar and vinegar. Reduce heat to low. Cook for a further 10 minutes or until caramelised. Remove from heat. Set aside to cool.
Cut rolls down centre and open out. Divide salad greens and roast beef between rolls and spoon over the marmalade. Serve.
A great way to use leftovers (or find the roast beef at your local deli!)
Note: Onion marmalade makes 2 cups. Keep refrigerated in a closed jar for up to 2 weeks.