Chelsea's Caramelised Red Onion And Cheese Scrolls

Bravely I am trying out another of Chelsea Winter's recipes from her book Everyday Delicious.  I say bravely, not because her recipes are bad, but because she tends to be a bit cheffy.  I think it must be the Masterchef effect, where she wants to be seen as more than just a home cook.  Anyway, we will see how this one goes.  I love a savoury scone/scroll, so let's hope this is a goodie.

cheesy, onion scroll

I've found in her recipes, including this one, that she underestimates prep. time mightily!  She says this will take 25 minutes prep., and 20 minutes cooking.  Well yes, the bake time was 20 minutes but the prep time was waaaay more than 25.  The onion jam alone took twice that, by the time you gather and chop and cook.  Anyway, just take note and be aware that it will take a bit of time to make these.


Serves: 8 - 12 scrolls


ingredients:


for the onion jam:


50g. butter

a good splash of olive oil - maybe 1 teaspoon

4 red onions, finely sliced or zapped in the processor

2 cloves of garlic, finely chopped

a large pinch of sea salt 

3 tbs (30g.) brown sugar

3 tbs (45mLs) balsamic vinegar



for the scroll dough:


2.5 cups (310g.) self-raising flour

1 tsp sea salt flakes

1 large egg, lightly beaten with a fork

3/4 cup (185mLs) of milk - you may need a bit more 

50g. butter, melted

2 cups (250g.) cheddar cheese, grated

1 cup (125g.) Parmesan, grated

olive oil to drizzle over




Method:


Melt the butter for the jam in a frypan over a medium-low heat

Add the olive oil and onions

Stir the onions for 10 minutes until they are starting to go soft

In goes the garlic; stir for a few minutes more

Now add the salt, sugar and vinegar

Give it a good stir and keep stirring for at least another 10 minutes - you want it to be thick and jammy

Add more salt if you like, and put it aside to cool down


Now make the dough:


Sift the flour into a large mixing bowl

Make a well in the centre and add the salt, egg, milk and butter

Fold it gently with a knife till just combined

Add a splash more milk if it looks too dry - I did

Tip it out onto a floured board and quickly and gently knead it till you have a smooth dough

Roll it, or pat out with your hands till you have a rectangle about 1 cm. thick

The cool onion jam goes over the top of the dough, to the edges

Sprinkle with all the cheddar and half the Parmesan

Roll the whole thing up carefully, so you end up with a log like a fat little baby

Seal the ends with milk, and cut into 2-3 cm. slices

Place them on a lined baking tray, cut side up (i.e. horizontally rather than vertically)

On goes the other half of Parmesan, with a drizzle of oil on each scroll

Bake for about 20 mins. at 190C/375F till golden and oozy

Serve warm, with a splash more olive oil on each if desired



Notes:


I suggest making the onion jam on one day and the scrolls another, unless you have heaps of time - or maybe, just buy a really good quality onion jam

I used a small (U.S.) tablespoon for this as the balsamic is very strong

You may think the amount of cheese is excessive but believe me, it just seems to disappear in the baking, so don't scrimp

gather your ingredients for the onion jam 

peel and roughly chop the onions for the processor 

looking good with the balsamic vinegar and brown sugar

ingredients gathered

fold the dough gently together

spread the jam and sprinkle the cheeses

all rolled up like a fat wee baby

spread out on the tray for baking at 190C for 20 mins.

and baked! ready for eating warm

So yes these were delicious - hearty, and sweet and savoury all at once.  I snuck a bit of butter on one the next day too.  But honestly, I will probably just buy some onion jam next time!

onion artwork by sherryspickings