CARAMELISED ONION & VINTAGE CHEDDAR PULL-APART BREAD

PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & STANDING) SERVES 8

3 cups (450g) self-raising flour

1 cup (160g) wholemeal

self-raising flour

100g cold butter, chopped

1 cup (120g) coarsely grated vintage

cheddar cheese

¼ cup coarsely chopped fresh chives 1 egg, beaten lightly

1¼ cups (310ml) buttermilk,

approximately pickles, to serve

CARAMELISED ONIONS 2 tablespoons olive oil 2 medium white onions (300g),

sliced thinly

1 tablespoon light brown sugar 2 tablespoons balsamic vinegar 2 tablespoons water

1 Make caramelised onions.

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 out onto a floured surface; knead gently until smooth.

4 Roll dough between two 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 to form a log; 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 for 40 minutes or until hollow sounding when tapped. Stand on tray for 20 minutes before serving with pickles.

CARAMELISED ONIONS

Heat oil in a large frying pan; cook onion, stirring, over medium heat for 5 minutes or until soft.

Add remaining ingredients; cook, stirring occasionally, for 10 minutes or until onion is caramelised. Cool.