Baking

Onion soup with mini dampers

Onion soup with mini dampers
Onion soup with mini damper
4
30M
1H 20M
1H 50M

Ingredients

Mini dampers

Method

1.Melt half the butter in a large heavy-based pan over medium-high heat. When butter starts to brown, add the onion. Cook, stirring occasionally with a wooden spoon for about 20 minutes, or until they collapse,
2.Preheat oven to 200°C (180°C fan-forced). Grease an oven tray. Set aside.
3.Add stock to the pan a little at a time, stirring, until all mixed in. Tie thyme, parsley and bay leaf together with kitchen string. Season stock to taste with salt and ground white pepper.
4.Add herbs to pan. Simmer, stirring occasionally, for about 40 minutes, or until onion is very soft and soup has thickened.
5.To make mini dampers: Meanwhile, in a large bowl mix flour and a pinch of salt and rub in remaining butter. Add cheeses to mixture and then add milk. Stir with a butter knife until a soft dough forms. Turn dough onto a lightly floured board; knead a couple of times to just bring it together. Divide into 8 pieces and shape into small, fairly flat loaves, similar to rissoles; place on prepared tray. Brush tops with a little milk.
6.Turn dough onto a lightly floured board; knead a couple of times to just bring it together. Divide into 8 pieces and shape into small, fairly flat loaves, similar to rissoles; place on prepared tray. Brush tops with a little milk.
7.Bake for about 14 minutes, or until browned and hollow-sounding when tapped. Serve soup with dampers.

Suitable to freeze separately. Not suitable to microwave.

Note

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