Gruyère & onion tear & share

Gruyère & onion tear & share

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(4 ratings)

Prep: 45 mins Cook: 30 mins - 35 mins plus rising

More effort

Makes 12

These tasty white bread rolls are filled with cheese and onion – let everyone help themselves as part of a buffet

Nutrition and extra info

Nutrition: per bun

  • kcal222
  • fat7g
  • saturates3g
  • carbs31g
  • sugars1g
  • fibre1g
  • protein9g
  • salt1g


  • 500g strong bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp olive oil, plus 2 tsp extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 140g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 1 tbsp thyme leaves


  1. In a large bowl, combine the flour, yeast, sugar and 1 tsp salt. Make a well in the centre and gradually pour in 350ml tepid water, stirring and mixing the water into the flour. If the mix is a little wet, stir in a bit of extra flour; if a little dry, add a bit more water. The dough should be soft but not too sticky. Turn the dough out onto a floured work surface and knead for about 10 mins until the dough is springy but smooth. Put in a large floured bowl, cover with cling film and leave in a warm place to rise until doubled in size (this will take 45 mins-1 hr).

  2. While the dough rises, heat the 2 tbsp oil and butter in a non-stick frying pan. Stir in the onions and cook over a medium heat for 10-15 mins until golden and softened. Leave to cool, then stir in the cheese and thyme leaves, and season.

  3. Once the dough has risen and doubled in size, knock it back and divide into 12 balls. Flour a work surface and roll out the balls to about 10cm across. Spoon 1 heaped tbsp of the onion mixture in the middle of the dough and gather up the edges over the filling, pressing together to seal. Do this with all the balls, reserving a little onion mixture. Oil a baking tray and arrange the balls, seam-side down, in rows. Cover with oiled cling film and leave in a warm place to prove for another 30 mins.

  4. Heat oven to 220C/200C fan/gas 7. Once the buns have risen a little more and are beginning to join together, remove the cling film, drizzle with the remaining oil and spoon over the leftover onion mixture. Bake for 10 mins, then turn the oven down to 200C/180C fan/gas 6 and cook for another 10 mins. The buns should be golden and crisp on the bottom. Cool before serving.

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Comments, questions and tips

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5th May, 2019
I have very little experience baking bread and these turned out lovely. Made half the balls with cheddar, the other half with brie. Great idea, you can definetly put anything you fancy in them and get creative !
Familygirleffy's picture
5th Jan, 2015
Yummy! I made this on Saturday and we had it with the parsnip and chestnut soup from the same Christmas (December) issue. Very simple and so versatile! You could put any filling in really, so long as it isn't too moist. Made some more this morning with a dry bolognese sauce inside with Parmesan on top instead. They smell great! It made 15 for me and I cooked them in a roasting tin, so they were all the same size.
Taryn Mckinnies's picture
Taryn Mckinnies
31st Mar, 2019
Can these be made ahead of time and reheated? If so, what would the reheating time and oven setting be? Would it change if they were frozen or refrigerated?
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. These rolls are designed to be served at room temperature so there's no need to reheat them. Make them up to a day ahead. You can freeze them too on the day of making, although we think they're best made and eaten on the same day.
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