Name: Caramelised onion and cheese pull-apart
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 8
Ingredients: 3 cup (450g) self-raising flour; 1 cup (160g) wholemeal self-raising flour; 100 gram cold butter, chopped; 1 cup (120g) vintage cheddar, coarsely grated; 1/4 cup fresh chives, coarsely chopped; 1 egg, beaten lightly; 1 1/4 cup (310ml) buttermilk, approximately; caramelised onions; 2 tablespoon olive oil; 2 (300g) medium white onions, sliced thinly; 1 tablespoon brown sugar; 2 tablespoon balsamic vinegar; 2 tablespoon water

Caramelised onion and cheese pull-apart

Serves 8

Prep

35M

Cook

55M

Total

1H 30M

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Ingredients

3 cup (450g) self-raising flour

1 cup (160g) wholemeal self-raising flour

100 gram cold butter, chopped

1 cup (120g) vintage cheddar, coarsely grated

1/4 cup fresh chives, coarsely chopped

1 egg, beaten lightly

1 1/4 cup (310ml) buttermilk, approximately

caramelised onions

2 tablespoon olive oil

2 (300g) medium white onions, sliced thinly

1 tablespoon brown sugar

2 tablespoon balsamic vinegar

2 tablespoon water

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Line a large oven tray with baking paper.

3.Meanwhile, to make the caramelised onion: In a large frying pan, heat oil; cook onion, stirring, over medium heat for about 5 minutes or until onion softens. Add sugar, vinegar and the water; cook, stirring occasionally, for about 10 minutes, or until onion is caramelised. Cool.

4.Sift flours into a large bowl; rub in butter. Stir in half the cheese and half the chives. Add egg and enough buttermilk to make a soft sticky dough. Turn dough onto a floured surface; knead gently until smooth.

5.Roll dough between sheets of baking paper into a 30cm x 40cm rectangle. Spread caramelised onions over the dough leaving a 2cm border along the far long side; top with remaining cheese and chives. Roll up firmly from long side; transfer to tray.

6.Using a sharp knife, cut dough into eight slices, without cutting all the way through. Gently push slices to the left and right. Brush with a little extra buttermilk.

7.Bake slices for 40 minutes. Stand on tray 20 minutes before serving.

This recipe is best made on day of serving. Not suitable to freeze or microwave.
Note

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