Cheese & onion bread

Total time: 3hr 25m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 717 Kcal, 31g Protein, 92g Carbohydrates, 23g Fat


  • 500 g half-white flour
  • 0.75 tbsp salt
  • 3 dl lukewarm water
  • 1 tsp sugar
  • 0.5 cube yeast
  • 2 dl red wine vinegar
  • 300 g onions
  • 1 tbsp sugar
  • 6 sprigs rosemary
  • 2 tbsp olive oil
  • 200 g Graubünden mountain cheese
  • 6 sprigs sage

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  • Mix the flour, salt, sugar and crumbled yeast in a bowl. Add water, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
  • Thinly slice the onions. Place the onions, vinegar and sugar in a pan and bring to the boil, simmer for approx. 20 mins., stirring occasionally until all the liquid has been absorbed.
  • Cut the cheese into thin slices. Divide the dough in half. On a lightly floured surface, roll out the dough into two rectangles (each approx. 20 x 30 cm). Place one half on a baking tray lined with baking paper. Top with the onions and cheese. Place the second piece of dough on top and press down firmly. Cover and leave to rise for a further 30 mins. Using a knife, mark out 16 pieces (approx. 1 cm deep). Place the herbs in the incisions, drizzle with oil. Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Allow to cool a little on a rack. Serve with green salad.
  • Tip:

    Replace the mountain cheese with another semi-hard cheese.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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