Ingredients
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 3 cups self-raising flour
- 35 g sachet dried French onion soup mix
- 2 cups buttermilk
- ¼ cup self-raising flour, extra
- milk, to glaze
Method
1. Brush a large baking tray with oil. Preheat oven to 180°C. Heat oil in a large frying pan, add the onion and cook, stirring frequently, over low heat for 20 minutes or until onion is very soft and lightly browned. Drain on paper towels, and then cool.
2. In a large bowl, combine sifted flour, soup mix and half the cooked onion, stir; make a well in the centre.
3. Add buttermilk all at once; stir quickly to form a soft, sticky dough. Turn out onto floured surface and flour hands and surface of dough. Gently and quickly incorporate enough of the extra flour to form a smooth ball.
4. Place on tray and shape into an elongated loaf. Use scissors to snip surface of loaf at 3 cm intervals; brush with milk. Place in oven and bake for 45 minutes. Remove from oven and scatter remaining onion over surface. Return to oven and bake a further 10–15 minutes or until bread sounds hollow when tapped on base. Remove and place on wire rack to cool.
