Onion-bacon roll with spring onion-Obatzter and onion-balsamico relish

Kate Willis
very easy
3 4
90 mins
90 mins


Servings: 14
  • 200 g Camembert
  • 150 g + 1 tablespoon butter
  • 175 g Double cream cream cheese
  • 100 ml Milk
  • 1/2 cube (21 g) Yeast
  • 7-10 Tbsp Salt
  • 500 g Flour
  • 2 Onions
  • 100 g Bacon cubes
  • 7-10 Tbsp Pepper
  • 500 g red onions
  • 3 Branches of rosemary
  • 5 TABLESPOONS light balsamic vinegar
  • 250 ml White wine
  • 2 Cloves
  • 5 black peppercorns
  • 7-10 Tbsp Sweet peppers
  • 2 Spring onions
  • 7-10 Tbsp Flour
  • baking paper


  1. 1

    Store Camembert, 100 g butter and cream cheese at room temperature. For the dough melt 50 g butter in a pot. Add milk and 200 ml water, warm up lukewarm and remove from heat. Stir yeast with 1 tbsp. sugar until liquid.

  2. 2

    Put 1 teaspoon salt and flour in a bowl, add yeast. Knead everything with the dough hooks of the hand mixer to a smooth dough, adding the milk mixture. Cover and leave to rise in a warm place for about 1 hour.

  3. 3

    Peel and chop the onions. Heat 1 tbsp. butter in a pan, fry the onions in it until golden brown. Add bacon and fry for about 2 minutes. Remove from heat, season with pepper and let cool off.

  4. 4

    For the relish peel and chop red onions. Wash the rosemary, shake dry, remove the needles and chop finely. Heat the oil in a pot and sauté the onions. Sprinkle with 2 tablespoons of sugar and allow to caramelize slightly.

  5. 5

    Add rosemary, deglaze with vinegar and wine. Add cloves and peppercorns, season with salt and 1 teaspoon paprika. Simmer for 20-25 minutes, stirring occasionally. Remove from heat and let cool down.

  6. 6

    Add the bacon mixture to the dough and knead briefly. Halve the dough. Form each half into a roll (approx. 7 m Ø) on a floured work surface. Cut approx. 7 triangles from each roll by opposite diagonal cuts.

  7. 7

    Place these on two baking trays lined with baking paper and dust with flour. Let the rolls rise for about 15 minutes. Bake them one after the other in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  8. 8

    manufacturer) bake for about 20 minutes. Let it cool down on a cake rack.

  9. 9

    Cut the camembert into cubes. Knead well in a bowl with butter at room temperature and cream cheese. Clean and wash spring onions and cut into rings. Set something aside for garnishing, stir the rest into the cheese cream.

  10. 10

    Season with salt, pepper and 2 teaspoons paprika. Sprinkle Obatzter with remaining spring onions and paprika. Serve rolls with Obatzter and relish.

Nutrition Facts

350 kcal
32 g
20 g
9 g