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MasterChef New Zealand


Onion Brioche/ Caramelised Onions

Onion Brioche
Recipe by Volker Marecek
Makes 10-12

80ml milk
15g fresh yeast
550g flour
1tbsp sugar
1 1/2 tsp salt
4 medium eggs, at room temp
250g butter, slightly softened
1 medium egg yolk, for brushing the Brioche
60g Caramelised Onion (see recipe below)

1. Preheat the oven to 180C. Heat the milk in a saucepan until lukewarm then sprinkle yeast into the milk. Let sit for 8 minutes.

2. Combine flour, sugar and salt in the bowl of an electric mixer with a dough hook and mix on low speed until combined. Add the eggs and the yeast mixture into the bowl. Continue to mix just until the flour is moistened. Turn the mixer to medium and beat for 10-12 minutes, scraping down the side of the bowl as needed until the mixture comes together. Reduce the speed to low, add the butter and continue mixing until completely incorporated.

3. Transfer the dough into a floured metal bowl, cover and let rest in a warm place for 30 -40 minutes, until it doubles in volume.

4. Remove the dough from the bowl and shape it into 10/12 balls. Let it rest again for about 30 minutes.

5. Brush the top of the brioche rolls with the egg yolk and sprinkle with caramelised onion.
Bake the brioche for about 25 minutes or until golden brown.

Caramelised Onion
Recipe by Volker Marecek

1tbsp olive oil
1tbsp butter
750g sliced brown onion
2tbsp sherry vinegar
40ml port wine
salt and freshly ground black pepper to taste

1. Place olive oil and butter in a large saucepan and set over a medium heat. When the butter is melted add the onion and sauté, stirring frequently until they turn rich brown in colour, around 15 minutes.  Add the vinegar and port wine, continue cooking until the liquid is evaporated. Season with salt and pepper.