Caramelised onion and cheddar damper rolls

Recipes / Vegetarian

Caramelised onion and cheddar are a match made in cheese platter heaven. Weve taken damper up a few notches with the simple addition of these two partners in crime, along with some fragrant thyme. So crank up the barbecue and get ready for the stampede!

Recipe «Caramelised onion and cheddar damper rolls» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 25g butter, chopped, 1 tbsp extra virgin olive oil, 1 brown onion, finely chopped, 1 tsp chopped fresh thyme leaves, 2 tsp brown sugar , 2 tsp balsamic vinegar, 3 cups self-raising flour, 2 tsp salt , 1 cup grated vintage cheddar, 3 eggs, lightly beaten, 3/4 cup milk, plus extra for brushing, 50g butter, extra, melted, cooled, Butter, to serve.

Ingredients:

  • 25g butter, chopped 
  • 1 tbsp extra virgin olive oil 
  • 1 brown onion, finely chopped 
  • 1 tsp chopped fresh thyme leaves 
  • 2 tsp brown sugar 
  • 2 tsp balsamic vinegar 
  • 3 cups self-raising flour 
  • 2 tsp salt 
  • 1 cup grated vintage cheddar 
  • 3 eggs, lightly beaten 
  • 3/4 cup milk, plus extra for brushing 
  • 50g butter, extra, melted, cooled 
  • Butter, to serve 

Instructions

  1. Heat butter and oil in a large frying pan over medium heat. Add onion and thyme. Cook, stirring occasionally, for 15 minutes or until onion is soft. Add sugar and vinegar. Cook, stirring for 5 to 8 minutes or until mixture is caramelised. Set aside to cool completely.
  2. Preheat oven to 190C/170C fan-forced. Grease and line a large baking tray with baking paper.
  3. Combine flour, salt and 1/2 cup cheddar in a large bowl. Season with pepper. Make a well. Add egg, milk and extra melted butter. Mix well. Add onion mixture. Knead gently until combined.
  4. Divide mixture into 12 equal portions. Roll each portion into a ball. Arrange balls on prepared tray about 3cm apart. Brush with a little extra milk and sprinkle with remaining cheddar. Bake for 35 to 40 minutes or until golden brown and rolls sound hollow when tapped. Cool on tray. Serve warm or at room temperature with butter.