Cheesy French Onion 'herb Bread

• porții: Feeds 4-6
• timp total: 45 minutes

Ingrediente

When I shared my Sausage Mac and Cheese Soup the other day ALL the questions were about the bread.

When I was growing up, we used to eat a loaf of this every week. I always called it 'Herb Bread'...I have no idea why, it's basically a huge scone!

This has all of the lovely flavours of French onion soup in bread! Caramelised onion, beef stock, Thyme, mozzarella and little cubes of melted cheddar.

This is not like other bread. There's no kneading and no proving. It's in the oven in less than 10 minutes, filling your kitchen with the most incredible smells...

I've written up the recipe for this below and I would love to know if you're going to give it a try! A x

300g finely sliced onion

1 tbsp honey

500g self raising flour

1 tsp baking powder

1 tsp fresh chopped Thyme

1/2 tsp black pepper

110g butter

50g grated mozzarella

80g cheddar cheese cut into 1cm cubes

250ml beef stock

A little milk to brush on top

Make up the beef stock and leave it to cool.

Instrucțiuni

Heat the oven to 190C (fan)

Heat a drizzle of oil in a non-stick pan. Add the sliced onion and fry on a medium heat for 10 minutes, stirring regularly until the onions are soft and coloured.

Add the honey and fry for a further 5 minutes. Set aside to cool.

Place the flour in a large mixing bowl. Stir in the baking powder, black pepper and Thyme and season with salt.

Add the butter. Use your fingertips to rub it into the flour until it disappears.

Mix in the grated mozzarella, cubed cheddar and fried onion until evenly mixed.

Add the beef stock. Use your hands to mix it together until you have a smoothish dough.

Place the dough on a large greased or lined baking tray, press it down until you have a thick circle roughly 20cm across.

Brush the top of the loaf with a little milk.

Bake in the oven for 30 minutes or until golden brown and cooked through. If the top is cooking too quickly, just cover it on foil for the last minutes of baking.

Leave to cool before cutting into wedges when it's still a little warm