Caramelised Onion Veggie Burger and Cheesy Fondue Dip

In the meantime, Halve, peel and thinly slice the onion. 

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Stir in the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

Once cooked, remove from the heat and set aside for later.

Meanwhile, grate the Cheddar. 

Heat the butter in a medium saucepan until melted, sprinkle over the flour and cook on a low heat, stirring frequently for 1-2 mins. 

Gradually pour in the water for the sauce (see pantry for amount) constantly stirring, until there are no lumps, 3-4 mins. 

Increase the heat to medium, add the creme fraiche, Cheddar, Dijon mustard and salt for the sauce (see pantry for amount). 

Cook, until thickened and the cheese is melted, 2-3 mins. Season generously with pepper and remove from the heat. Add a splash of water if the sauce looks too thick. Taste, season with more salt or pepper if you feel it needs it. 

Meanwhile, halve the burger buns. 

When there is about 8 mins of potato cooking time remaining, place the burgers on a lightly oiled baking tray.

Bake on the middle shelf until browned, 6-7 mins. IMPORTANT: Ensure they're piping hot throughout

Just before you are ready to serve, pop the buns into the oven to warm through, 2-3 mins.

Reheat the fondue sauce if needed, then pour into ramekins.