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Caramelised onion and herb scrolls
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Delicious onion and herb scrolls perfect for dipping in soups and gravies.
Ingredients:
  • 3 small brown onions, halved, thinly sliced
  • 16.00 gm brown sugar
  • 40.00 ml red wine vinegar
  • 300.00 gm self-raising flour
  • 1.00 gm baking powder
  • 60g butter, chilled, chopped
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 40.00 ml finely chopped fresh basil leaves
  • 1 egg, lightly beaten
  • 128.75 gm milk
  • 50g feta, crumbled
  • Extra milk, for brushing
  • Extra chopped fresh flat-leaf parsley, to garnish
Instructions:
  • In a heavy-based saucepan, warm oil over medium heat. Add onion and cover. Sauté for 10 to 12 minutes until softened. Stir in sugar and vinegar, cooking for 5 to 6 minutes until caramelized while stirring constantly. Transfer the mixture to a heatproof bowl and let it cool for 20 minutes.
  • Preheat your oven to 180C/160C fan-forced. Grease a 12-hole muffin pan that holds 1/3 cup each. Line each hole with 5cm rounds of baking paper.
  • Sift flour and baking powder into a bowl, then rub in butter until it resembles fine breadcrumbs. Mix in parsley, basil, salt, and pepper. Create a well in the center and add egg and milk. Stir with a knife until a sticky dough forms. Turn out onto a floured surface and knead gently until smooth.
  • Roll out the dough into a 22cm x 32cm rectangle using a lightly floured rolling pin. Spread the onion mixture over the dough, leaving a 1cm border on one long side. Sprinkle with feta cheese. Roll up the dough starting from the side opposite the border. Trim off the ends and discard. Cut the rolled dough into 12 equal slices. Place a slice in each muffin pan hole, gently pressing down. Brush the tops with milk before baking.
  • Bake for 25 minutes or until golden and fully cooked. Let sit in the pan for 5 minutes. Garnish with fresh parsley before serving.

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