Posted in Baking Day

Caramelised Red Onion Soda Bread

This is an adaptation of my Granny’s ‘White Soda Bread’ recipe staying true to the original version it remains simple, simple, simple.  I love lazy baking and with this soda bread there is no resting or kneading so it is super quick to make.  Given the addition of caramelised red onions all the bread needs is a generous topping of your favourite cheese for a delicious lunch.
Caramelised Red Onion Soda Bread
As a sucker for great packaging I’ve been topping mine with Boilíe Goat’s Cheese Pearls With Herbs and Garlic Infused Oil
Boilie in Pot
Boilie in bowl
It’s very spreadable and a lovely luxury product to have on standby to posh up your lunch.
Caramelised Red Onion Bread with Boilie
I’m separating the two recipes below so that you can make them individually if you prefer to top your bread with the caramelised red onions rather than have them cooked in.
Caramelised Red Onions:
You will need:
2 medium red onions
1 tbsp rapeseed or olive oil
2 tbsp dark muscovado sugar (or any dark brown sugar)
2 tbsp balsamic vinegar
Peel and thinly slice the red onions.
Heat 1 tbsp oil in a frying pan over a low heat and gently soften the sliced onions for 10 minutes.
Raise the heat to medium and add in the balsamic vinegar and muscovado sugar, stir well and cook for 3 to 4 minutes and set aside.

Red Onion Bread Cut Open
Caramelise Red Onion Soda Bread 
You will need:
400g plain flour and some extra for dusting and shaping
1 tsp bicarbonate of soda
325ml buttermilk.
Caramelised Red Onions (see recipe above)
1 egg and splash milk for egg wash.
Pre-heat the fan oven to 200C/Gas Mark 7.
Place baking tray to heat in the oven.
Sift the flour into a bowl and sift in the bicarbonate of soda.
Mix well with a fork to distribute the bicarbonate of soda evenly.
Make a well in the centre and pour in the buttermilk and add the caramelised red onions.
Mix together with a wooden spoon to form a gloopy dough making sure the onions are well distributed.
Lightly dust the worktop with some flour and pour out the dough.
Sprinkle a dusting of flour on the dough and with some on your hands shape the bread into a round.  It will be sticky so don’t attempt to knead it.
Remove the heated baking tray from the oven and dust a little flour on the tray.
Place the dough on the tray and score a cross on the top with a knife. (-so that fairies don’t jinx bread!)
Brush the top and sides with a mixture of beaten egg and milk.
Bake in the hot oven for 20 minutes.  Then reduce the heat to fan oven 170C/Gas Mark 5 and bake for a further 10 minutes.
(The base of the bread should sound hollow when tapped).
Allow to cool on a rack before slicing.
Though it is lovely served still warm with a good thick layer of creamy cheese.
Til next time, Sheila.