Gruyère & onion tear & share

Gruyère & onion tear & share

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(2 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
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Ingredients

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

    Sugar

    shuh-ga

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, thinly sliced
    Onion

    Onion

    un-yun

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

  • 140g Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

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

  • 1 tbsp thyme leaves

Method

  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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Familygirleffy's picture
Familygirleffy
5th Jan, 2015
5.05
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.
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