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How to make Caramelised onion and herb scrolls

Yield = 12
Prep time: 0:40
Cook time: 0:45
Total time: 1:25

Ingredients

  • 2 tablespoons olive oil
  • 3 small brown onions, halved, thinly sliced
  • 1 tablespoon brown sugar
  • 2 tablespoons red wine vinegar
  • 2 cups self-raising flour
  • 1/4 teaspoon baking powder
  • 60g butter, chilled, chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 50g feta, crumbled
  • Extra milk, for brushing
  • Extra chopped fresh flat-leaf parsley, to garnish

Method

  • Step 1 Heat oil in a heavy-based saucepan over medium heat. Add onion. Cover. Cook, stirring occasionally, for 10 to 12 minutes or until softened. Add sugar and vinegar. Cook, stirring constantly, for 5 to 6 minutes or until caramelised. Transfer to a heatproof bowl. Set aside for 20 minutes to cool.
  • Step 2 Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3-cup-capacity muffin pan. Line holes with 5cm rounds of baking paper.
  • Step 3 Sift flour and baking powder into a bowl. Rub butter into flour mixture until mixture resembles fine breadcrumbs. Add parsley and basil. Season with salt and pepper. Stir to combine. Make a well in centre of mixture. Add egg and milk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
  • Step 4 Using a lightly floured rolling pin, roll out dough to a 22cm x 32cm rectangle. Spread over onion mixture, leaving a 1cm border on 1 long side. Sprinkle with fetta. Starting at opposite side to border, roll up dough. Trim ends and discard. Cut into 12 even slices. Place 1 slice in each prepared muffin pan hole and lightly press. Brush with milk.
  • Step 5 Bake for 25 minutes or until golden and cooked through. Stand in pan for 5 minutes. Serve sprinkled with parsley.