Caramalised Onion And Vintage Cheddar Pull-Apart Bread

Caramalised Onion And Vintage Cheddar Pull-Apart Bread


  • Prep & Cook Time: 1.25 Hours (+ Cooling & Standing)
  • Serves 8


  • 3 cups (450g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 100g cold butter, chopped
  • 1 cup (120g) coarsely grated vintage cheddar cheese     
  • 1⁄4 cup coarsely chopped fresh chives   
  • 1 egg, beaten lightly    
  • 11⁄4 cups (310ml) buttermilk (approximately)

Caramelised Onions

  • 2 tablespoons olive oil
  • 2 medium white onions (300g), sliced thinly
  • 1 tablespoon light brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water


  1. Make caramelised onions (see top of next column).
  2. Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.
  3. Sift flours into a large bowl, add husks to bowl; rub in butter. Stir in half the cheese and half the chives.
  4. Add egg and enough buttermilk to mix to a soft sticky dough. Turn dough onto a floured surface; knead gently until smooth.
  5. Roll dough between sheets of baking paper into a 30cm x 40cm rectangle. Spread caramelised onions over dough leaving a 2cm border along the far long side; sprinkle remaining cheese and chives over onion.
  6. Roll up firmly from long side; transfer to tray.
  7. Using a sharp knife, cut the dough into eight slices, without cutting all the way through. Gently push slices to the left and right. Brush with a little extra buttermilk.
  8. Bake bread about 40 minutes. Stand on tray for 20 minutes before serving.