Cheddar Caramelized Onion Bites

One of my personal favorite flavor combinations = caramelized onions and cheese. There is just something so perfect about the deeply savory with a hint of sweetness! So here I’ve combined them both into some bite-sized rolls :)

If making caramelized onions feels like too much, you can substitute something like this jam, or skip it and add something else like fig jam!

This recipe also features my forever favorite Cabot sharp cheddar - a naturally lactose free cheese for anyone who struggles with dairy lactose (like me!). These mini rolls make for a perfect game day snack tear and share. Just double the quantities for a big crowd. Enjoy!

Makes 16 mini rolls:

For the dough:

250g flour
6g salt
168g warm water
1 tbsp sugar
4g instant or dry active yeast (about 1 tsp)
4 tbsp melted unsalted butter (Cabot, if possible!)
4oz (1/2 bar) Cabot sharp cheddar, cut into 16 cubes
1 cup of caramelized onions (example recipe)

In a large mixing bowl, use a whisk to combine the flour and salt. If using instant yeast, mix that in as well. If not, see step two.
Mix the warm water and sugar to dissolve (or partially dissolve) it. Add in the dry active yeast (if using). Whisk until well combined and let it sit until the yeast is well dissolved and/or frothy. While you wait, melt the butter.
Add the water-sugar or water-yeast-sugar mixture to the dry ingredients as well as the melted butter and mix until combined - there should be no dry bits. The dough will be wet and sticky - this is the goal (see photo above on the left)! Cover and let it rest for 15 minutes.

4. After a 15 minute rest, do 1 round of stretch and folds - pulling the dough up and into the center. It helps to do this with a wet hand. Continue to do this around the dough until it is somewhat more smooth. Cover and rest another 15 minutes.

5. Repeat the stretch and fold one more time - and then let the dough rest, covered, for another 30-45 minutes or until it has doubled in size.

6. While the dough rises, make your caramelized onions!

7. When the dough has doubled in size, turn it out onto a floured work surface and divide into 16 pieces. Shape each into a small ball (see photos below).

8. Pre-heat the oven to 400F. Transfer the dough balls to a baking dish such as an 8-inch cast iron skillet or a 9X9 baking dish (even a small pie dish would work). Let them rest while the oven finishes pre-heating.

9. Top the rolls with the caramelized onions and then stick a cube of cheese directly into the center of each roll - all the way down, pushing caramelized onions into the dough ball with the cheese cubes.