March 16, 2017
Breads, Dinner rolls or other breads, Dairy,
Cheese, Cheddar, Vegetables, Onions, Budget-Friendly, Brunch, Entertaining, Fall/Autumn, Game/Sports Day, Ladies Luncheon, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Skillet, Stove Top, Vegetarian, Make it from scratch, Quick Breads, Flour, Kosher Dairy more
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"From Super Food Ideas Oct.'16"
Heat butter and oil in a large frying pan over medium heat and add onion and thyme and cook, stirring occasionally for 15 minutes or until onion is soft.
Add sugar and vinegar and cook, stirring for 5 to 8 minutes or until mixture is caramelised and set aside to cool completely.
Preheat oven to 190C/170C fan forced.
Grease and line a large baking tray with baking paper.
Combine flour, salt and 1/2 cup cheddar in a large bowl and season with pepper.
Make a well in the centre and add egg, milk and extra melted butter and mix well and then add onion mixture and knead gently until combined.
Divide mixture into 12 equal portions and roll each portion into a ball and arrange balls on prepared tray about 3cm apart and brush with a little extra milk and sprinkle with remaining cheddar.
Bake for 35 to 40 minutes or until golden brown and rolls sound hollow when tapped.
Cool on tray and serve warm or at room temperature with butter.
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We really enjoyed these dampers.
Savoury with a hint of sweetness from the
caramelised onion, made for a lovely side to our leek and potato soup.
I made exactly as written, but next time, I will bake for a little less time. I baked these for 35 minutes and they were just a fraction overdone.
Staying true to all damper's this is best served on the day, ad the next day they are a little dry, even when reheated.
But they are delicious when served fresh and warm!