Caramelised Onion and Cheese Bake

This is a perfect meat-free meal when accompanied by a crisp salad or fruit.


15ml vegetable oil

30ml butter

4 onions, sliced

45ml brown sugar

3 – 4 sprigs of thyme

125g Camembert, Brie or other soft cheese with a rind


40g butter, melted

100ml cultured buttermilk

1 egg

5ml wholegrain mustard

200g cake flour

5ml baking powder

5ml salt

60ml cheddar cheese, grated

For the filling:

Put a heavy-bottomed saucepan onto medium heat and add the butter and oil.

Add the sliced onion and cook over a medium heat until soft and translucent.

Now add the brown sugar and the thyme and allow everything to cook, stirring now and then, until caramelised and golden brown. This will take about 30 minutes so it is best to keep an eye on it while you get on with making the pastry.

For the pastry:

Preheat your oven to 200℃.

Grease a loose-bottomed cake tin.

Mix the melted butter, buttermilk, egg and mustard in a mixing bowl.

Sift the flour, baking powder and salt onto the wet mixture.

Grate the cheddar cheese and add that as well.

Mix together and knead the mixture with your hands until you have a soft workable dough.

Flour a work surface and roll the dough to a circle about the same size as your cake tin.

Lay the circle of dough on the bottom of your tin and with your fingers, press the dough slightly up onto the sides of the cake tin. Try to get the dough about 2cm high.

Spoon the caramelised onion mixture onto the pastry and spread it evenly.

Slice the Camembert cheese into strips and arrange on top of the onions.

Bake for 15 minutes, turn heat down to 180℃ and bake for a further 10 minutes.

Take the cake tin out of the oven and allow to cool slightly before removing from the cake tin.

Slice into portions and serve with a salad.

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