Cheesy caramelised red onion scrolls
15 December 2014
Preparation time: 25 minutes
Cooking time: 20 minutes
For the filling:
- 50g butter
- 4 red onions, finely sliced
- 3 tbsp brown sugar
- 3 tbsp balsamic vinegar
For the scrolls:
- 2½ cups self-raising flour
- ½ tsp salt (or 1 tsp flaky)
- 1 egg, lightly beaten
- ¾ cup milk, plus extra if needed
- 50g butter, melted
- 2 cups grated cheddar cheese
- 1 cup freshly grated Parmesan
- Olive oil for drizzling
- Preheat the oven to 190ºC. Line a baking tray with baking paper.
- To make the caramelised onions, heat the butter in a frying pan over a medium-low heat. Add the onions and cook, stirring for 10 minutes until the onion is soft and starting to caramelise. Add the sugar and balsamic vinegar and cook for another 10 minutes, until it starts to go jammy. Season with salt to taste. Remove from the heat and cool slightly.
- To make the dough, sift the flour into a bowl. Make a well in the centre and add the salt, egg, milk and melted butter. Fold until just combined into a rough dough. You can always add more milk if it’s too dry, or more flour if it’s too sticky.
- Turn out onto a floured benchtop, knead a few times to bring it together to a smooth dough, and roll out to a rectangle about 1cm thick.
- Spread with the cooled red onion mixture in an even layer right to the edges, and sprinkle with the cheddar and half the Parmesan. Carefully roll up lengthways into a tight log, sealing the end with a little milk. Cut into 2–3cm thick slices and arrange on the baking tray a few centimetres apart, as they will expand. Sprinkle with the remaining Parmesan and drizzle with olive oil.
- Bake in the oven for about 20 minutes or until golden brown and bubbling.
- Cool slightly before serving.