Caramelised onion and cheese pull-apart
SERVES 8 PREP + COOK TIME 1¼ HOURS (+ STANDING)
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.