Prep 15 mins
Cook 40 mins
A scrumptious pull apart bread filled with onions, cheese and parsley, with a few yummy additional extras that can be added. See the Notes below. Great with winter soups or summer antipasto, dips and salads. Adapted from a recipe on the Simply Great Meals Club website, and saved here for safe-keeping until I have a chance to make it.
- 0.5 (500 g) packet frozen chopped onions
- 2 cups self raising flour
- 1 teaspoon salt
- 60 g butter, diced
- 1 egg, lightly beaten
- 3⁄4 cup milk
- 1 tablespoon grainy mustard
- 2⁄3 cup grated tasty cheese
- 2 tablespoons chopped fresh parsley
- Place the frozen onions in a microwave safe bowl and heat in the microwave on high for 4 minutes.
- Sift the flour and salt into a mixing bowl; add the butter and rub it in with your fingertips to resemble fine breadcrumbs.
- Mix the egg, milk and mustard together; add them to the flour mixture and mix to form a soft dough.
- Turn the dough out onto a well-floured surface and knead lightly; and then divide the mixture into approximately 14 uneven pieces.
- Line a greased 14cm x 22cm loaf pan with baking paper; and place half the dough in pieces over the base.
- Sprinkle with half of the onion, cheese and parsley; then cover it with the remaining dough and the remaining onion, cheese and parsley.
- Bake the loaf in a preheated oven at 200°C /400°F for 40-45 minutes or until it is a rich golden brown.
- Notes: This is best eaten hot straight from the oven. Add chopped kalamata olives or diced bacon with the onion for a tasty addition.
This was a very tasty way to serve bread. I had the same problem that other reviewers had, in that my dough was a bit sticky and was difficult to work with. Oh well, no major castrophe really, because I will make this again, experimenting to see what variety of cheese we prefer. Made for Zaar Stars tag game.
Nice bread! I found the dough a little sticky to work with so added a little extra flour. Loved the onion and cheese flavors mixed in. This went really well with a bowl of soup. Thanks!
A really, really outstanding recipe. It has turned a bit fallish here in the Eastern U.S. and the desire to make something that had the aroma that wafts out the windows and into the fields is of particular consideration. This fit the bill perfectly as delicious to devour as is the presentation to view. This reminded me of a deep-dish pizza type of goodness. The bottom turns a crusty brown, not dark mind you, just perfect in texture and in taste. I followed this exactly except for one detail which; was my own silliness for dreaming away the day and not remembering to look at the recipe. I added the cheese (1/2) directly into the batter when I was mixing it up and kneading it slightly. Actually it turned out great, and I just added the cheese to the top along with the onions. Oh delicious-ness. I followed Karen's review of adding a bit of cayenne pepper to the top, and a couple of red pepper flakes. Thank you so much, Bluemoon! This was exceptional for all who partook. Made for *Zaar Stars* game Fall 2008.