As any South Islander knows, Cheese-and-Onion rolls are "kiwi as" being a much-loved snack of students who frequent cafe bars especially in winter. Their origins with cheese and onion included are no doubt related to Welsh Rarebit, where a Worcestershire sauce-spiked cheese sauce was slathered onto thick-cut bread and grilled. With the advent of prepared ingredients such as soup mix and sliced bread, we rolled them up to the shape we know and love today.

Ingredients

• 32 gram packet onion soup mix
• 1 cup whole or evaporated milk
• 1 cup grated cheese, like mozzarella, Edam or Colby
• 10-12 slices bread, can be toast or sandwich thickness
• about 2 tablespoons butter

Method

1. In a saucepan, stir together the soup mix and milk. Cook over a low heat, stirring constantly until thick.
2. Stir in the cheee. Do not return to the heat once the cheese has been added as, if it boils, the cheese will go stringy. Allow the mix to cool a little.
3. Butter one side of each slice of bread. Turn over and place, buttered-side-down, preferably on a board. Spread about 2 tablespoons colled cheese-and-onion mix on the unbuttered side.
4. Roll up and secure with a toothpick. Place on a baking paper-lined baking tray. Bake in an oven preheated to 200ºC for 10-12 minutes or until golden and hot.

Cooks Tips

- You could place an asparagus spear on top of the cheese and roll up - canned asparagus are just fine to use. - Go trendy and scatter chopped olives and diced semi-dried tomatoes in the centre and roll up - perfect for a weekend brunch. - Place a slice of ham on top for the best-ever cheese-and-and roll, or add some well-drained and flaked canned salmon or tuna.