Ingredients
Cheese bread twist
Onion confit
Method
Cheese bread twist
1.Make the onion confit (see below).
2.While onion confit is cooking make dough. Combine flour, yeast, salt and milk; mix and knead on a floured bench until springy and smooth. Place in a greased bowl, cover with plastic wrap and microwave on LOW for 1 minute. Rest dough for 10 minutes then repeat, or leave in a warm place until doubled; around 40 minutes.
3.When onion confit is ready, increase oven to 190°C. On a floured bench, roll dough out into a 20cm x 24cm rectangle. Spread with cream cheese and add gruyère. Spread onion confit evenly over and roll dough from long side into a log. Transfer to a baking tray with join underneath.
4.Using a bread knife, slice in half lengthways. Pick up top ends and cross over each other twice to reveal filling, then do the same with the bottom ends. Bake for 25 minutes or until golden.
Onion confit
5.Preheat oven to 180°C. In a frying pan, melt butter and cook onions and rosemary until soft. Bake in an ovenproof dish for 30 minutes, stirring several times. In final 5 minutes of cooking, add vinegar. Remove and cool, then stir in parsley.
Note
- Chopping the onion in a processor ensures a very fine, even result. If you don’t have a processor, chop with a knife then chop again, so the pieces are quite small. Oven cooking the onion evaporates out excess moisture, concentrating the natural sugars. PER SERVE Energy 240kcal, 1004kj • Protein 9.3g • Total Fat 9g • Saturated Fat 5.2g • Carbohydrate 28.7g • Fibre 3g • Sodium 521mg
