caramelised onion tart…the post that nearly wasn’t

caramelised onion tart

caramelised onion tart

I’m not sure why but this post is the one that keeps getting bumped to the bottom of the pile. Time and time again this is the post that gets discarded and ignored.

Why? I’m not really sure. I love the caramelised onions, I love the tart and have made it several times now, so why do I keep bumping it off? One of the many mysteries of the blogging world I suspect.

Not today though. Not today will I bump it off in favour of a shinier post.

Today I will keep typing and press publish. It’s the right thing to do.

How about you? Do you have a blog post that for 547 reasons, has yet to see the light of day?

caramelised onion tart

caramelised onion tart


(in a blender)

300gms plain flour (2 cups)


200gms cold butter cubed

pulse until resembles bread crumbs

tip out to a mixing bowl

and add

110gms natural yogurt and

1 tsp white vinegar

Mix together. Quick knead on a floured surface until a dough ball forms. Cover with clingwrap and pop in the fridge for about an hour. Cut ball of dough in half and roll out to the shape you want. I rolled out to a rough rectangular shape 1/2 cm thick. Prick with a fork all over and into the oven for about 15-20 minutes or until golden at 200C. While that’s cooking make the onions up.

Caramelised Onions

6 onions or so into 1/8th’s and pulsed in the blender

tip into a wide bottomed pot and add

4 good slugs of olive oil

 and now cook them off on medium heat (about 20 mins or so)

add 300g brown sugar

and 3tbls of balsamic vinegar

and again on medium heat for another 15-20mins or until mixture thickens slightly and looks darker and glossy. (Easy to store in a jar, and keep in the fridge.)

Spread the onion mixture over the cooked pastry, add some fresh rosemary. Back in the oven for 10 or so minutes at 200C.


Beer, cheese and onion bread

beer cheese and onion breadcityhippyfarmgirl

Bread is one of those amazing things, that quite often take anything you really throw at it. I’d read Joanna’s post on Cheese and Onion bread last week and it had wedged in my mind. I wanted in on that, and had grand visions of sumptuous burgers with lashings of sauce dripping down my chin and (probably quietly dripping down into my sleeve. ) Yep, I wanted in on that alright.

I didn’t have some of the ingredients that Joanna had used so I decided to throw what I did have in there and see what the results would be. Cheese, caramelised onions…hell, lets shove some beer in there too.

beer cheese and onion bread

Beer, Cheese and Onion Bread

(for Joanna’s original version please see here)

the sponge

200g sourdough starter

1 tsp dried yeast

330mls beer

150g flour

(mix together and leave over night)

Next day mix sponge and

600g flour

200mls water

wait for about 40 minutes and then add

150g grated cheese

4 tbls caramelised onions*

2 tsp salt

Mix again. For a wonderfully detailed example of what to do with your bread after it’s mixed see Joanna’s post here. Other wise do what you normally do in a bready fashion.

I baked mine at 230 for 10 minutes and then down to 210 for another 8 or so minutes, swapping shelves.


The beer, cheese and caramelised onions give a lovely chewy, soft texture. Perfect for burgers or as pictured above, an easy sautéed mushroom and melted cheese lunch.

Voted 5 stars from Mr Chocolate.

* easy recipe for these to come.

Honey Spiced Spelt Scones and other spelt goodness


I’m having a love affair with spelt at the moment. I’d been meaning to for quite some time, and then finally I bought some, the love affair could begin.

I had dibble dabbled a little before but not like this. Not 10kg bag fulls of the wholesome goodness that it is. Sourdough loaves were switched to spelt, a variety of scones were made with spelt, caramelised onion sourdough rings were ripped apart, toasted spelt muesli was munched on, spelt and walnut bread rolls were teamed up with swiss cheese and inhaled. Spelt knekkebrod was revisited and spelt pancakes were jostled over. Slowly my bag full of spelt, got smaller and smaller.

It’s an ancient grain that has seen a relatively recent revival. Giving a slightly nutty flavour, I’ve just been substituting it with my regular flours and decreasing the liquid in the recipes. The Monkey’s haven’t noticed anything different funnily enough and still eating everything with boyhood enthusiasm. All baked goods have got a thumbs up from Mr Chocolate, and me?

Well I just think it’s a whole bundle of spelt goodness.

Honey Spiced Spelt Scones

1 1/2 cups s/r flour

1 1/2 cups wholemeal spelt flour

a pinch of salt

a pinch of cardamom, cinnamon, ginger

1 cup cream

1 cup water

2 heaped tablespoons honey

Lightly mix wet ingredients to dry, and turn out to a really well floured surface. Lightly knead using your finger tips mostly, bringing it all together (you don’t want to handle it a lot.) Cut into circles (an upturned glass works well.) and place on a greased or lined baking tray. Bake at 220C for approximately 20 mins or until a light golden.

Spelt Pancakes

50g melted butter

1 beaten egg

1 1/2 cups spelt flour

1 1/2 cups milk