this week’s recipe is a delicious cheese and onion bread. It might not look like much, in fact, photographing it was a bit of a pain. But don’t judge a book by its cover and all that… Because this little gem of a recipe, is definitely a keeper.
I know I’m always harping on about how much I love making my own bread, but I really do. It’s always tonnes better than the standard stuff you find in the shops and it’s such fun! (Apparently, I need to get out more.)
Anyway, this wasn’t just any old cheese and onion loaf… Oh no!
Last Saturday, I spent a couple of hours making an incredible caramelised onion chutney. Sweet, slightly vinegary, with a little kick of chilli and spice. YUM. It’s so versatile, I dumped a spoonful on almost everything I made for dinner last week and oohed and aahed at how great it all tasted!
As such, the recipe makes waaay more than you need for your bread. Feel free to downsize the ingredients if you want, but I encourage you to just roll with it, because, so long as you seal it properly, it should keep for a couple of months in the fridge and the flavours will continue to develop over time. (If you can keep your hands off it for that long that is!) At my current rate of consumption, I’ll have polished the lot by tomorrow.
It can be used for so many different things – turn sandwiches and burgers up a few notches, serve with cheese / meats, or add a new delicious dimension to gravies and sauces. Get creative! Alternatively, if you are feeling particularly generous, hand a jar out to family / friends / neighbours. I guarantee they’ll love you for it!
For this bread, I paired it with mature cheddar cubes and generously distributed them throughout the crusty loaf. Random pockets of flavour…
I mean, would you just look at that colour, those wilted red onions, dark, sweet and mouthwateringly good?
Such a great flavour pairing with soft fluffy bread. Give this a try soon!
Caramelised Onion Chutney
- Olive oil
- 800g sliced onions, just under 1cm in thickness (this ensures that they don’t completely disintegrate after cooking down)
- 175g soft light brown sugar
- 3 bay leaves
- 1 tsp chilli flakes
- 3 cloves minced garlic
- 1 tsp mustard
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 200ml balsamic vinegar
- 100ml red wine vinegar
- 800g strong white bread flour
- 7g sachet of instant yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- 450ml water (I heated mine in the microwave for 45 seconds to warm it up slightly)
- 50ml olive oil
- 150g mature cheddar cheese, cubed
- 2 tablespoons red onion chutney
Red onion chutney:
- To make the caramelised red onion chutney, begin by adding a generous couple of glugs of olive oil to a large frying pan over a low heat. Add the onions and cook for 30-40 minutes, stirring every 5mins, until soft, sticky and slightly brown.
- Add the remaining ingredients, stir to combine, turn the gas up to medium and simmer the onions for a further 30 minutes, until done. You can check this by dragging a wooden spoon across the bottom of the pan, the liquid should remain parted for a few seconds before amalgamating again.
- Cool slightly before pouring into heated sterilised glass jars, seal and then place in the fridge. The flavours will continue to develop over the next few days.
- Mix together the flour, yeast, salt and sugar in a large bowl.
- Measure the water and olive oil in a jug.
- Create a well in the centre, add a third of the liquids into the well and stir with a spoon to combine until incorporated and wet and sticky.
- Proceed to add the rest of the liquids and mix together with your hands to combine.
- Knead for five to ten mins, looking for a tacky firm dough, without any lumps.
- Shape the dough into a ball, and place in the bowl. Cover with clingfilm and leave to rest until doubles in size (45mins – 1 hr).
- Then, add the cheese and onion chutney, knead lightly to combine, (be careful: don’t over mix!)
- Cover with clingfilm once again and leave to rise again (30-45mins).
- While the dough rises for the second time, pre-heat the oven to gas mark 6.
- When ready to bake, place a sheet of baking parchment on a baking tray, sprinkle with a little flour and carefully place your bread on top.
- Place into the oven on the middle shelf, on the bottom shelf place another small tray and pour on some water. (As this heats, it will create steam which produces a lovely crisp exterior on your bread).
- After the bread is evenly browned, about twenty mins, loosely cover the bread with a sheet of tin foil, so it doesn’t burn.
- Cook for approx one hour, or until cooked through. To test, turn it upside down and knock, if it sounds hollow, it’s done.