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Cheesy onion pull-apart

Yields6 ServingsPrep Time2 hrs 30 minsCook Time40 mins

Ingredients

Bread
2 cups strong white bread flour (or all-purpose plain flour)
1 cup wholemeal plain flour (or all-purpose plain flour)
1 ½ tbsp dried yeast
½ cup lukewarm milk
½ cup plus 2 tbsp lukewarm water
1 tbsp sea salt
1 tbsp caster sugar
3 tbsp butter
Extra melted butter
Olive oil
Filling:
1 tbsp unsalted butter
3 red onions, thinly sliced
3 brown onions, thinly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
60 g grated gruyere cheese (note: if you don’t have gruyere, simply double the amount of cheddar cheese)
60 g grated cheddar cheese
1 tbsp dried oregano
2 tbsp melted butter

Method

Method:
1

Combine the lukewarm milk, water and sugar in a jug. Add the dried yeast and stir through, set aside for 5-8 minutes while the mixture starts to bubble.

2

Using a stand mixer with the dough hook attached add the flours and salt.

3

Slowly pour the yeast mixture in and knead slowly until just combined, then add the butter and knead again. Turn off the mixer and let the dough rest for 5 minutes.

4

Knead for 8-10 minutes or until the dough is soft and silky and no longer sticky.

5

Turn the dough out into a mixing bowl coated in olive oil. Cover and let sit for 1 1/2 hours or until the dough has doubled in size.

While the dough is resting the caramelised onions can be made:
6

Heat a heavy-based fry pan.

7

Add the butter and allow it to melt before adding the onions. Stir with a spatula while sweating the onions down.

8

Once the onions become transparent add the brown sugar and balsamic vinegar and stir through. Allow to cook further for 6-8 minutes. Once the onions and balsamic vinegar become caramelised and sticky remove from the heat.

9

Pre heat the oven to 220°C.

10

Brush the inside of a bread loaf tin with melted butter.

11

Punch down the risen dough, turn it out on to a lightly floured surface and roll it out into a rectangle shape.

12

Spread 2/3 of the caramelised onions out over the dough followed by 2/3 of the dried oregano and the grated cheese.

13

Slice the dough up into squares, place the bread tin on its short side so it’s easier to fill. Add the first square piece of pastry with the onion filling facing inwards. Add the 2nd layer of dough with the filling facing down, brush the top side with melted butter. Repeat the process until all the pieces of dough have been stacked up.

14

Turn the bread tin back down and gently rearrange the pieces so they’re even in the tin. Brush the top with the remaining melted butter.

15

Sprinkle over the remaining caramelised onions, dried oregano and grated cheese. Cover and allow to rest for 30 minutes.

16

Remove the cover and bake in the oven for 40 minutes. If the top starts to brown cover with tin foil.

17

Allow to cool on a cooling rack before serving.

Recipe credit: Recipe created by Bonnie Coumbe for Australian Onions

Ingredients

Bread
 2 cups strong white bread flour (or all-purpose plain flour)
 1 cup wholemeal plain flour (or all-purpose plain flour)
 1 ½ tbsp dried yeast
 ½ cup lukewarm milk
 ½ cup plus 2 tbsp lukewarm water
 1 tbsp sea salt
 1 tbsp caster sugar
 3 tbsp butter
 Extra melted butter
 Olive oil
Filling:
 1 tbsp unsalted butter
 3 red onions, thinly sliced
 3 brown onions, thinly sliced
 1 tbsp brown sugar
 1 tbsp balsamic vinegar
 60 g grated gruyere cheese (note: if you don’t have gruyere, simply double the amount of cheddar cheese)
 60 g grated cheddar cheese
 1 tbsp dried oregano
 2 tbsp melted butter

Directions

Method:
1

Combine the lukewarm milk, water and sugar in a jug. Add the dried yeast and stir through, set aside for 5-8 minutes while the mixture starts to bubble.

2

Using a stand mixer with the dough hook attached add the flours and salt.

3

Slowly pour the yeast mixture in and knead slowly until just combined, then add the butter and knead again. Turn off the mixer and let the dough rest for 5 minutes.

4

Knead for 8-10 minutes or until the dough is soft and silky and no longer sticky.

5

Turn the dough out into a mixing bowl coated in olive oil. Cover and let sit for 1 1/2 hours or until the dough has doubled in size.

While the dough is resting the caramelised onions can be made:
6

Heat a heavy-based fry pan.

7

Add the butter and allow it to melt before adding the onions. Stir with a spatula while sweating the onions down.

8

Once the onions become transparent add the brown sugar and balsamic vinegar and stir through. Allow to cook further for 6-8 minutes. Once the onions and balsamic vinegar become caramelised and sticky remove from the heat.

9

Pre heat the oven to 220°C.

10

Brush the inside of a bread loaf tin with melted butter.

11

Punch down the risen dough, turn it out on to a lightly floured surface and roll it out into a rectangle shape.

12

Spread 2/3 of the caramelised onions out over the dough followed by 2/3 of the dried oregano and the grated cheese.

13

Slice the dough up into squares, place the bread tin on its short side so it’s easier to fill. Add the first square piece of pastry with the onion filling facing inwards. Add the 2nd layer of dough with the filling facing down, brush the top side with melted butter. Repeat the process until all the pieces of dough have been stacked up.

14

Turn the bread tin back down and gently rearrange the pieces so they’re even in the tin. Brush the top with the remaining melted butter.

15

Sprinkle over the remaining caramelised onions, dried oregano and grated cheese. Cover and allow to rest for 30 minutes.

16

Remove the cover and bake in the oven for 40 minutes. If the top starts to brown cover with tin foil.

17

Allow to cool on a cooling rack before serving.

Recipe credit: Recipe created by Bonnie Coumbe for Australian Onions
Cheesy onion pull-apart

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