Thick slices of mild, creamy baby Swiss cheese melt over garlicky toast and caramelized onions. This is dinner when the shelf holds one strong ingredient and time is short; one skillet does all the work.

Serves 2. 25 minutes, 15 at the stove.

About 530 calories a serving, 30 g protein, 40 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin rings and cook them in 2 tablespoons olive oil in a large skillet over medium-high heat, stirring often, until they soften and turn golden at the edges, 8 to 10 minutes. While they cook, mince 2 garlic cloves and lay 4 thick bread slices on a baking sheet.10 min
2. When the onions have caramelized, transfer them to a plate and season with salt and pepper. Brush the bread slices lightly with 1 tablespoon olive oil on both sides, then toast them in a 425°F [220°C] oven until golden brown, about 5 minutes.5 min
3. Rub the toasted bread with the minced garlic cloves. Top each slice with a portion of the caramelized onions, then lay a thick slice of baby Swiss cheese over the top. Return to the oven until the cheese melts and bubbles at the edges, 3 to 4 minutes. Serve at once.4 min

Note Swap the onions for thin apple slices or crispy bacon if you have them. Leftovers keep in the fridge for one day; reheat gently in the oven. Serve with a simple green salad or pickled vegetables to round the meal.