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Honey-roast red onion knots
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Bake these bread knots ahead and freeze for up to three months. Defrost thoroughly before warming through in a low oven for 15 minutes
Preparation time: 20 minutes
Cooking time: 25-30 minutes
1 tbsp olive oil
1 medium red onion, chopped
2 cloves garlic, finely chopped
1 tbsp Rowse Dark & Rich Honey
2 tsp balsamic vinegar
220g Northern Dough Co. Original Pizza Dough, defrosted
1 tbsp fresh thyme leaves
Plain flour, for dusting
1 Preheat the oven to 200°C, gas mark 6. Heat the oil in a frying pan and add the onion and 1 chopped garlic clove. Cook over a medium heat for 10 minutes, stirring occasionally, until softened and golden. Add the honey and vinegar and cook for another minute. Season and remove from the heat. Set aside to cool for 5 minutes.
2 Put the dough in a bowl and tip in the onion and thyme. Using floured hands, work them into the dough until combined. Divide the dough into 8 pieces. On a floured work surface, roll each piece into a sausage, about 18cm long. Tie each one into a knot, then place them on a baking sheet lined with baking parchment. Cover with oiled clingfilm and leave in a warm place for 10 minutes.
3 Bake for 15-20 minutes, until golden. Meanwhile, melt the butter in a small pan with the remaining garlic. Brush the cooked knots liberally with the garlic butter. Serve any leftover garlic butter as a dip with the knots.
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