Start by frying the sage leaves in the olive oil, once golden and crispy, remove from oil and set aside for garnish.
Using the same oil and frying pan, cook the onions over low heat until very soft and caramelised, increase heat to medium, add sherry and cook for an extra 2 mins.
While onions are cooking, bake the Sourdough Garlic Loaf until lightly golden.
Add the beef stock, thyme and bay leaf, and bring to a simmer until most of the liquid is reduced. Remove herbs.
To assemble, spread the cooked onions on top of each side of the Sourdough Garlic Loaf, sprinkle with cheese and grill until the cheese is golden and bubbly.
