Caramelized Onion Bread. More Comfort.

To go with my current comforting soup cravings (it is absolutely freezing at the moment, allegedly there's been a foot of hail in Durban!) I've come up with this delicious sweet onion-y bread.

It doesn't require any special pots, pans or tins and is a breeze to make.  Although it does require you to be at home for a few hours to allow the onions to caramelise and the dough to rise.  A perfect excuse on a miserable day to watch mid-afternoon movie, soak in a bath or snuggle with a book on the sofa.  Don't you think?

Ingredients (makes 1 large loaf)

4 brown onions
A large knob of butter
500 g strong white bread flour, plus extra for kneading
1 tsp salt
7 g sachet dried yeast
1 tbsp olive oil
300 ml warm water
1 tsp caster sugar

Method

1. Cut the onion into slices.  Heat the butter in heavy based frying pan or saucepan, add the onion and fry for 5 minutes.  Then turn down the heat to low, pop on the lid and allow to cook for 40 minutes, stirring occasionally, or until dark brown and caramelized.  Then remove from the heat.

2. Meanwhile measure the warm water and add the sugar and yeast.  Allow to stand for 5 minutes or until a froth has started to form on top.
3. In a large bowl put the flour, salt and olive oil.  Then add in the water mixture.  Using your hands bring the whole floury mess together and then tip onto a floured work surface.

4. Knead the dough for a good 10 minutes or until smooth and elastic.  Then lightly oil the bowl and place in the dough, then cover with oiled cling film (just rub a little oil over the cling film and place oiled side down over the bread).  Leave in a warm, draught free place and make yourself a cuppa (not forgetting about the onions).

5.  After about an hour  the dough should be doubled in size.  Tip out of the bowl and knock down to its original size.  Then make into a circle, and tip most of the onions in the middle.  Then fold the dough over the onions and shape into an oval.
6. Place the dough on an oiled baking tray and top with the remaining onions.  Then again cover with oiled cling film and allow to rise for about 20 minutes.  Meanwhile heat your oven to 220C.
7. Once it has risen again, drizzle some oil over the dough and pop in the oven for 20 minutes or until it is golden brown and sounds hollow when tapped on its bottom.

Delicious warm with a big bowl of soup or with a glutenous cheese board.  Yum yum.