Caramelized onion damper rolls

Caramelized onion damper rolls

March 23, 2018


25g butter

1Tbsp extra virgin olive oil

1 brown onion finely chopped

1Tbsp Tweed Real Food Garlic Rosemary Rub

2tsps Tweed Real Food Bourbon Maple Splash Balsamic Vinegar

3 cups self-raising flour

1 cup grated tasty/Parmesan cheese

3 eggs lightly beaten

¾ cup milk + extra for brushing

50g butter extra, melted, cooled

Unsalted Butter to serve

Tweed Real Food Wild Porcini Salt



Heat butter & oil in a large frying pan over medium heat. 
Add onion & cook stirring occasionally for 15mins or until onion is soft. 
Add sugar and Bourbon Maple Splash. 
Cook for a further 5-8mins or until mixture is caramelized. 
Set aside to cool completely.

Preheat oven to 190/170 fan forced. 
Line a large baking tray with baking paper.

Combine flour, Garlic Rosemary Rub and ½ the cheese in a large bowl.
Season with pepper.
Make a well. 
Add eggs, milk and extra melted butter. 
Mix well. Add onion mixture. 
Knead gently until combined.

Divide mixture into 12 equal portions. 
Roll each portion into a ball. 
Arrange balls on prepared tray leaving space between each. 
Brush with a little milk and sprinkle with remaining cheese. 
Bake for 35-40mins or until golden brown. 
Rolls should sound hollow when tapped. 
Cool on a tray. 

Serve warm or at room temperature with butter mixed with Wild Porcini Salt.

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