1 Slicing the onions

Peel the red onions and then cut them into thin, regular slices so that they cook evenly.

ons Melt the onions

Heat the olive oil in a skillet over medium heat. Add the red onions and let them cook for 8 minutes, stirring regularly.

Confire the filling

Add honey, thyme, salt and pepper. Continue cooking for 4 to 5 minutes until the onions become tender, shiny and slightly caramelized.

Prep the cheeses

Mix grated cheddar and mozzarella in a salad bowl to achieve a rich texture and taste.

up the crumbs

Lay down two slices of bread on the worktop. Spread a layer of the cheese mixture onto each slice.

les Add the candied onions

Drop the caramelized red onions over the cheese by spreading them evenly across the surface.

Finish the topping

Add the rest of the cheese mixture onto the onions for an ultra flowing heart when baking.

Close up the crumbs

Cover with the remaining two slices of bread then press slightly.

l Butter the outside

Spread the butter on the outer surfaces of the croissants to achieve a nice golden and crispy crust.

Cooking the crocs

Heat a skillet over medium heat. Cook the crocs for 4 to 5 minutes on one side until they are well toasted.

Turn around and finish baking

Gently roll over the crusts and continue to bake for an additional 4 minutes until cheese is completely melted.

Serve

Let it rest for 1 minute before cutting in half. Enjoy immediately while the cheese is still running.

Tip to make the recipe easier

. Prepare a large amount of candied onions in advance and store them in the refrigerator for up to 4 days to make your croissants in minutes.

An ingredient to swap

Replace honey with maple syrup for a slightly woody note that pairs perfectly with cheddar.

Cooking hack