Caramelised onion and vintage cheddar pull-apart bread

This pull-apart bread is filled with caramelised onions, chives and cheese to give it extra flavour, making it perfect to share with friends.

  • 35 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


Caramelised onions
  • 2 tablespoon olive oil
  • 2 medium white onions (300g), sliced thinly
  • 1 tablespoon light brown sugar
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon water
Vintage cheddar pull-apart bread
  • 3 cup (450g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 100 gram cold butter, chopped
  • (120g) coarsely grated vintage cheddar cheese
  • 1/4 cup coarsely chopped fresh chives
  • 1 egg, beaten lightly
  • 1 1/4 cup (310ml) buttermilk, approximately


Caramelised onion and vintage cheddar pull-apart bread
  • 1
    To make caramelised onions; heat the oil in a large frying pan; cook onion, stirring occasionally, over medium heat until soft. Add remaining ingredients; cook, stirring occasionally, for 10 minutes or until onion is caramelised. Cool.
  • 2
    Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.
  • 3
    Sift flours into a large bowl, add husks to bowl; rub in butter. Stir in half the cheese and half the chives. Add egg and enough buttermilk to mix to a soft sticky dough. Turn dough onto a floured surface; knead gently until smooth.
  • 4
    Roll dough between sheets of baking paper into a 30cm x 40cm rectangle. Spread caramelised onions over dough leaving a 2cm border along the far long side; sprinkle remaining cheese and chives over onion. Roll up firmly from long side; transfer to tray.
  • 5
    Using a sharp knife, cut the dough into eight slices, without cutting all the way through. Gently push slices to the left and right. Brush with a little extra buttermilk.
  • 6
    Bake bread about 40 minutes. Stand on tray for 20 minutes before serving.