Brie, Bacon and Caramelised Onion Chutney Toastie, with skinny fries | Recipe

Food spotlight

Jake Kwan

22 Jun 20

At Picturehouse, our team are driving on with our new menu development, working with fresh ingredients to deliver delicious and exciting new dishes. Join us again for our dish of the month at home, giving us feedback and suggestions for future recipes.

This month it's time for a lunchtime treat. Creamy brie meets salty-smokey bacon and sweet caramelised onion chutney. Then, throw the diet out of the window and have some fries. A quick and easy lunch, perfect for those binge film days!

We understand at this time that all the ingredients might not be available, so we have included some adaptations that can be sourced at your local food store. 

Ingredients (serves 2)

  • 4 rashers smoked back bacon
  • 80g Cornish brie
  • 4 sourdough slices
  • mixed salad
  • fries (use any skinny fries at home)
  • salt & pepper
  • onion chutney batch* (use shop-bought to save time)

*Onion Chutney Batch ingredients

  • 8 red onion
  • 1 red chilli (deseeded)
  • 2 bay leaves
  • 25ml olive oil
  • 200g brown sugar
  • 1tsp wholegrain mustard
  • 150ml balsamic vinegar
  • 150ml red wine vinegar

Onion Chutney Batch

Time: 1hr 30mins + 1 month for the flavour to mature.

It might take some time but making your own chutney just tastes that much better, but if you want to save some time, cost and effort. Check out your local farm shop for some great chutneys!

1. Really finely dice the red onions (I prefer the smaller the better but it's your call) then put into a pan with bay leaves, chilli and oil. Gently cook on a low heat for around 20 minutes. Your onions should go really dark and sticky.

2. Add the sugar, vinegar and mustard until the chutney is thick and dark, around 30 minutes. Stir at intervals to avoid sticking to the pan.

3. Pour into hot, sterilised jars and seal. (You can seal them in vacuum packs by portion so you can gently heat them before serving for an extra gooey sweetness on your cheese and crackers).

4. The chutney can be used straight away but it's really best to leave it for a month for the flavours to mature.


Time: 15mins

1. Cook-off your smoked bacon to taste. I like mine crispy! Meanwhile, heat up your fryer and panini grill.

2. Cut 4 slices of sourdough to your desired thickness smear a generous helping of your homemade chutney. Add your brie and bacon gently push down to compress your toastie.

3. Place your toastie in a panini grill and grill until the bread is golden brown. Cut in half and serve, watching the brie ooze with the chutney.

To serve

Fry up some skinny fries, season and serve with a mixed salad and your toastie.