Caramelised onion and herb scrolls

Recipes / Vegetarian

These gorgeous onion and herb scrolls are fantastic for mopping up stews, casseroles and roast gravy.

Recipe «Caramelised onion and herb scrolls» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 3 small brown onions, halved, thinly sliced, 1 tbsp brown sugar, 2 tbsp red wine vinegar, 2 cups self-raising flour , 1/4 tsp baking powder, 60g butter, chilled, chopped, 2 tbsp finely chopped fresh flat-leaf parsley leaves , 2 tbsp finely chopped fresh basil leaves, 1 egg, lightly beaten, 1/2 cup milk, 50g feta, crumbled, Extra milk, for brushing, Extra chopped fresh flat-leaf parsley, to garnish.

Ingredients:

  • 2 tbsp olive oil 
  • 3 small brown onions, halved, thinly sliced 
  • 1 tbsp brown sugar 
  • 2 tbsp red wine vinegar 
  • 2 cups self-raising flour 
  • 1/4 tsp baking powder 
  • 60g butter, chilled, chopped 
  • 2 tbsp finely chopped fresh flat-leaf parsley leaves 
  • 2 tbsp finely chopped fresh basil leaves 
  • 1 egg, lightly beaten 
  • 1/2 cup milk 
  • 50g feta, crumbled 
  • Extra milk, for brushing 
  • Extra chopped fresh flat-leaf parsley, to garnish 

Instructions

  1. Heat oil in a heavy-based saucepan over medium heat. Add onion. Cover. Cook, stirring occasionally, for 10 to 12 minutes or until softened. Add sugar and vinegar. Cook, stirring constantly, for 5 to 6 minutes or until caramelised. Transfer to a heatproof bowl. Set aside for 20 minutes to cool.
  2. Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3-cup-capacity muffin pan. Line holes with 5cm rounds of baking paper.
  3. Sift flour and baking powder into a bowl. Rub butter into flour mixture until mixture resembles fine breadcrumbs. Add parsley and basil. Season with salt and pepper. Stir to combine. Make a well in centre of mixture. Add egg and milk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
  4. Using a lightly floured rolling pin, roll out dough to a 22cm x 32cm rectangle. Spread over onion mixture, leaving a 1cm border on 1 long side. Sprinkle with fetta. Starting at opposite side to border, roll up dough. Trim ends and discard. Cut into 12 even slices. Place 1 slice in each prepared muffin pan hole and lightly press. Brush with milk.
  5. Bake for 25 minutes or until golden and cooked through. Stand in pan for 5 minutes. Serve sprinkled with parsley.