We were fortunate to be able to purchase an Asda Wonky Veg Box, they were very popular and sold out rather quickly in our local branch. It was good value and the vegetables were hardly wonky at all, there were a great many onions in the box however and I developed more than a couple of recipes to use them up. I made a large batch of caramelised onions in my slow cooker and used them as a base for French Onion Soup, Onion Gravy which we had with Toad in the Hole and I used some in these delicious bread swirls for lunch last Sunday.
Caramelised Onions (Slow Cooker)
2 Tblsp oil
2kg white onions
1 Tblsp light soft brown sugar (optional)
Put the butter and oil into the slow cooker and turn the heat to high so that it will melt the butter whilst you prepare the onions. Peel the onions and cut off the top and bottom. Slice the onions in half then slice each half lengthwise into thin slices, about 0.5cm/0.25 inches thick. Put the prepared onions into the slow cooker, stir around so they are coated in the oil and butter mixture then put the lid on and turn the heat down to low. Cook on low for 7 - 8 hours. If you are in a hurry cook the onions on high for around 4 - 5 hours. The onions will become soft and golden and delicious. Add the sugar and season with salt and pepper to taste. If not using the caramelised onions within a few days, freeze in portions.
Caramelised Onion and Cheddar Bread Swirls
500g strong white bread flour
1 1/2 teaspoons salt
1 teaspoon instant dried yeast
1 tablespoon oil
330ml luke warm water
200g carmelised onions
200g grated cheddar cheese
Put flour into a large bowl with the salt and yeast, make a well in the flour and add the oil and luke warm water. Mix until a rough dough forms then knead, either in a mixer with a dough hook fitted or by hand, until smooth and elastic. Put into a lightly greased bowl, cover with cling film and leave to prove until doubled in size.
Knock back the dough then roll into a large rectangle about 30cm x 40cm. Sprinkle with a handful of grated cheddar then evenly spread over a the caramelised onion followed by the rest of the grated cheddar. Roll up the rectangle from the longest side to form a tight log. Cut the log into slices about 5cm thick. Place the slices cut side up on a baking tray lined with non-stick baking paper. Cover with cling film and leave to rise for half an hour.
Preheat your oven to 220C/180C Fan/Gas Mark 7. Remove the cling film and bake the swirls for 20 - 25 minutes until golden and cooked through. Leave to cool for 10 minutes then devour.
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