Caramelised onion and cheese pull-apart


Australian Women’s Weekly NZ - - WINTER WARMERS -

3 cups (450g) self-rais­ing flour

1 cup (160g) whole­meal self-rais­ing flour

100g cold but­ter, chopped

1 cup (120g) coarsely grated vin­tage ched­dar ¼ cup coarsely chopped fresh chives

1 egg, beaten lightly

1¼ cups (310ml) but­ter­milk, ap­prox­i­mately


2 ta­ble­spoons olive oil 2 medium onions (300g), sliced thinly

1 ta­ble­spoon brown sugar 2 ta­ble­spoons bal­samic vine­gar

2 ta­ble­spoons wa­ter

1 Make Caramelised Onions.

2 Pre­heat oven to 200°C. 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 ched­dar 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.

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

5 Cut into eight slices, with­out cut­ting all the way through. Gently push slices to left and right. Brush with ex­tra but­ter­milk.

6 Bake 40 min­utes. Stand on tray 20 min­utes be­fore serv­ing.

CARAMELISED ONIONS Heat oil in a large fry­ing pan over medium heat; cook onion, stir­ring, un­til soft. Add sugar, vine­gar and the wa­ter; cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til onion is caramelised. Cool.

Test Kitchen tip

This recipe is best made on day of serv­ing.

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