French onion loaf
This loaf starts off like French onion soup, with thinly sliced onions cooking in a little butter and olive oil until caramelised. A crusty Gruyere topping furthers the association, while also providing textural contrast to the soft interior of this tasty loaf. Serve warm or at room temperature as a snack or a light lunch alongside soup or a winter salad.
Ingredients
1 tbsp butter
80ml olive oil
2 medium onions, peeled and thinly sliced (about 300g)
2 tsp picked thyme leaves
1 tsp fine sea salt
½ tsp caster sugar
1 tsp red wine or sherry vinegar
200g plain flour
1½ tsp baking powder
¼ tsp baking soda
50g wholemeal flour
70g Gruyere cheese, grated, plus 20g extra
20g parmesan cheese, finely grated
¼ tsp freshly ground black pepper
2 large eggs
60g sour cream
160ml milk
softened butter, to serve
Method
Step 1
Line the base and sides of a standard loaf tin (measuring about 20cm x 10cm across the base) with baking paper, leaving an overhang on each of the long sides.
Step 2
Put the butter, 1 tablespoon of the olive oil, onions, thyme and ½ teaspoon of salt in a large frying pan and place over medium-low heat. Cook, stirring regularly, until the onions soften and begin to caramelise (about 8-10 minutes). Add the sugar and red wine (or sherry vinegar), stirring for a few seconds, then remove from heat. Transfer the onions to a plate and set aside to cool a little.
Step 3
Preheat the oven to 175C fan-forced (195C conventional). Sift the plain flour, baking powder, baking soda and remaining ½ teaspoon salt into a large bowl, then add the wholemeal flour, grated cheeses and the black pepper. Stir to combine.
Step 4
In another bowl, whisk together the eggs, sour cream, milk and remaining 60ml of olive oil until combined, then pour into the dry ingredients. Fold in the cooled onions.
Step 5
Scrape the batter into the prepared loaf tin, then scatter the extra Gruyere cheese on top. Place on the middle shelf of the oven and bake for 40-45 minutes or until a skewer inserted into the middle of the loaf comes out clean.
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Helen Goh is a chef and regular Good Weekend columnist.
