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As I’ve been playing around with the bread in Artisan Bread in 5 Minutes a Day, I decided to take a peek, further back into the book and find a tasty way to incorporate the cheese. I settled on a recipe for rolls topped with herbs and caramelized onions, but incorporated the cheese. Melted camembert and caramelized onions, a winner indeed. The scent of lingering onions melded with warm cheese is still wafting aound my kitchen. Mmmm. Take a peek and see for yourself. Too bad I can’t share them with all of you. You’ll love them!
The recipe is a version of my grandma’s 1 hour rolls with some yummy additions.
2 large onions, sliced into thin rings
3 Tbsp. olive oil
1 tsp. kosher salt
1 Tbsp. white wine
1 Tbsp. white balsamic vinegar
2 Tbsp. brown sugar
1 tsp. dried thyme
4 Tbsp. water (and extra to prevent sticking)
½ round of Ile de France camembert (4 oz.), chopped
1 c. lukewarm water
2 pkgs. dry yeast
1 Tbsp. sugar
1 Tbsp. melted butter
1 tsp. salt
2 ½ -2 ¾ c. sifted flour
• Heat olive oil in a heavy bottomed pot on medium-low heat.
• Add the sliced onions, salt, wine, vinegar, brown sugar, thyme, and water to the oil and cook for about 25 minutes.
• Stir occasionally to prevent sticking until the onions are nicely caramelized. As the onions begin to dry out, add more water to prevent burning.
• Dissolve yeast and sugar in 1 c. water.
• Add melted butter and salt.
• Add flour and knead. Let stand for 15 minutes.
• Shape into rolls and place on a cookie sheet or pizza peel coated with corn meal.
• Let rise for 30 minutes.
• Dust the tops of the rolls with flour and using a sharp knife, cut several 1/2-inch slashes on the top of each roll.
• Place 1 Tbsp. of the caramelized onions in the center of each roll, then top with 1 Tbsp. of chopped camembert.
• Bake about 15 minutes 425 degrees.
• Serve warm or at room temperature.
Votes: 117
Ratings: 3.79/5
Total points: 443.43
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