Cheesy Caramelised Onion and Thyme Pull-Apart

2014-05-28
  • Yield : 1 large loaf
  • Prep Time : 35m
  • Cook Time : 45m
  • Ready In : 1:30 h

Cheesy Caramelised Onion and Thyme Pull-Apart

The Thermomix version of our Cheesy Caramelised Onion and Thyme Pull-Apart is featured in the Thermomix section of our Winter Warmers magazine. It’s on sale now in all good newsagents – search for your local stockist here.

A delicious, savoury bread full of flavour that’s perfect for all seasons. Serve as a side to yummy salads, warming soups and don’t be limited by our combination, experiment by adding more vegetables – raw or roasted, different herbs or spices to make it your own.

Nutrition Note: Homemade savoury breads allow you the choice of what goes in.  Cater to your family’s tastes and allergies by creating your own flavourful combinations.

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Ingredients

  • 450g lukewarm water
  • 1 tbsp dried instant yeast
  • 1 tsp sea salt
  • 750g bakers flour (00 flour)
  • 100g olive oil
  • 1 quantity caramelised thyme onions (see below)
  • 2 cups grated cheese
  • Caramelised Thyme Onions
  • 2 large brown onions, peeled and thinly sliced
  • 3 tsp olive oil
  • 2 tbsp pure maple syrup
  • 1 tbsp dried thyme

Method

Step 1

Grease a 24cm cake tin and set aside. -

Step 2

Combine the water and yeast in a bowl. Set aside in a warm place for 5 minutes or until frothy. -

Step 3

Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture and olive oil. Use a wooden spoon to stir until combined and then use your hands to bring the dough together. -

Step 4

Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place the dough in the bowl and cover with a tea towel. Set aside in a warm place for 30 minutes or until doubled in size. Pre-heat the oven to 180°C. -

Step 5

To make the caramelised onions, place the sliced onion into a frying pan over medium heat. Add the olive oil and maple syrup and bring to a gentle simmer. Continue to stir the onions so they do not stick to the pan and burn. Simmer for around 30 minutes or until reduced and sticky. -

Step 6

Knock down the dough and roll into a large 5mm thick rectangle. Dust with a little flour. Spread the caramelised onion mixture evenly over the dough, sprinkle with 1 ½ cups of grated cheese. -

Step 7

Using a butter knife, cut into 3-4cm wide strips. Fold each strip into a concertina pattern and place cut side up, into a prepared cake tin until all strips are pressed together. Sprinkle extra grated cheese on top. -

Step 8

Bake for 40-45 minutes, or until golden. Allow to cool in the tin for 5 minutes before transferring to a wire rack. -

Step 9

Store in an airtight container for 2 – 3 days. -

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Recipe Comments

  1. posted by Annemarie on May 29, 2014

    Could the dough be made in a bread maker? If so, would you just put all ingredients in the machine then recommence the instructions at step 4 after when the dough is set aside to rise or would you just recommence at step 5? Thanks!

      Reply
  2. posted by Tasha on May 29, 2014

    Hi there,

    Absolutely love your new issue. Just after the non thermomix version of your chicken and egg plant sausage rolls please?

    Thank you so much.

      Reply
    • posted by Jess on May 29, 2014

      It’s coming your way soon Tasha :) Jx

        Reply
  3. posted by Sophie on May 30, 2014

    Not quite sure what you mean by concertina pattern and cut side up… could you clarify for a bread novice please? ;)

      Reply
  4. posted by Sonia on May 31, 2014

    Hi, I’m also after the non Thermomix version if possible thanks. Sounds amazing

      Reply
  5. posted by Viktoria on June 27, 2014

    Hello, just wondering if by 100g you mean 100ml of olive oil when making the bread?

      Reply
    • posted by Jess on June 28, 2014

      Hi Viktoria,
      We first developed the recipe using a thermomix which requires ingredients in grams. 100-110ml of olive oil would be appropriate in this recipe. We hope you enjoy, Jx

        Reply
  6. posted by Sarah (saz102) on October 6, 2014

    Made this today (actually, made the dough up to step 4 yesterday, refrigerated for 24 hours before letting it rise because of time restrictions!) for a family picnic today and it was a massive hit (even had the thumbs up from two bakers and one bread bakery employee!) So tasty, and, while much of my bread baking is hit and miss, this came put exactly as I was hoping. Thank you so much for a wonderful recipe!

      Reply

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