Cantonese Sticky Toffee Bake

Method

1. Start by prepping your unsalted butter, granulated sugar, all-purpose flour so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the yellow onion and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the sticky toffee and let it garden, undisturbed, so it takes on real color before you stir.
4. Fold in the cotija and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.