Pull-apart bread with caramelized onions

Name: Pull-apart bread with caramelized onions
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 300 g Onions; 2 TABLESPOONS Olive oil; 1 TABLESPOON demerara sugar; 2 TABLESPOONS Balsamic vinegar; 175 g old cheddar cheese (piece; matured for about 16 months); 1 collar Chives; 450 g Flour; 160 g Whole wheat flour (Type 1700); 1 package Baking Powder; 7-10 Tbsp Salt; 100 g cold butter; 1 Egg (Gr. M); 300 g Buttermilk; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

300 g Onions
2 TABLESPOONS Olive oil
1 TABLESPOON demerara sugar
2 TABLESPOONS Balsamic vinegar
175 g old cheddar cheese (piece; matured for about 16 months)
1 collar Chives
450 g Flour
160 g Whole wheat flour (Type 1700)
1 package Baking Powder
7-10 Tbsp Salt
100 g cold butter
1 Egg (Gr. M)
300 g Buttermilk
baking paper

Directions

1
For the caramelized onions, peel the onions, halve them and cut into fine strips. Heat the oil in a large pan. Fry the onions in it over medium heat until soft, but do not brown.
2
Add sugar, vinegar and 2 tablespoons of water, bring to the boil and simmer for about 10 minutes, stirring from time to time. Leave to cool.
3
Grate the cheese roughly. Wash the chives, shake dry and cut into fine rolls. Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
4
Sift both types of flour and baking powder into a bowl. Add 1 teaspoon salt, butter in pieces, egg, each 1⁄3 cheese and chives. Add buttermilk, except 4 tbsp. for spreading. Knead with the dough hooks of the mixer to a soft, smooth dough.
5
Roll out the dough between two layers of baking paper to a rectangle (approx. 30 x 40 cm). Cover evenly with the onions, leaving an approx. 2 cm wide edge on one long side. Spread the remaining cheese and chives on the onions.
6
Roll up firmly from the other long side.
7
Place the roll on the baking tray and use a sharp knife to cut seven times deep but not through at regular intervals, creating 8 thick, continuous slices. Move them alternately a little to the right and left, so that the bread gets a zigzag shape.
8
Brush with remaining buttermilk and bake in a hot oven for about 40 minutes. Remove and let cool for about 20 minutes before serving. Pickled cucumbers and dips are delicious with it.