Cheesy Onion Buns are the perfect savory alternative to their sweet, cinnamon-y cousins!
Photo courtesy of Sandy Eller
If you’ve been reading this blog and following me on social media for a while, you probably already know that writing a cookbook is a TON of work. The only way to manage that kind of work, is to find people you trust, and delegate tasks to them.
I first met my kitchen assistant, Sari Eller, when she was 14. I was skeptical, but desperate, so I gave her a try. At first, I gave her menial jobs, things you needed no skill for, but as I got to know her better, and as I entrusted her with more and more difficult tasks, I realized that everything I heard about her was true. At the young age of 14, Sari’s kitchen skills surpassed those of most adults I knew.
It was at that point that I started to believe that MasterChef Jr could possibly be semi-real, and that I learned the meaning of a valuable kitchen assistant. As she grew older (she’s almost finished high school!) Sari graduated from assistant status, and moved on to creating her own delicious recipes.
When she asked if I wanted to share one of her fantastic dairy recipes for shavuos, I jumped at the chance. These Cheesy Onion Buns are everything. Whether you serve them as a savory relief from all the sugar you’re bound to have at a kiddush, or an amazing accompaniment to your dairy meals, these crowd-pleasing treats are going to be a huge hit.
And with incredible recipes like these, you just know we’ll be hearing about Sari Eller for many years to come!
- 3 medium onions, sliced into half moons
- ¼ cup oil
- 2 tablespoons sugar
- Salt and pepper to taste
- 2 ¼ teaspoons yeast
- ½ tablespoon sugar
- 1 cup warm water
- 1 teaspoon salt
- 2 ½ cups flour
- 2 tablespoons oil
- ⅔ cup ricotta cheese
- 1 ¼ cups shredded mozzarella cheese
- Salt and pepper to taste
- 2-3 frozen basil cubes, optional
- Preheat the oven to 300 degrees Fahrenheit.
- On a cookie sheet, toss the sliced onions with the oil, sugar, and spices. Roast the onions for 1 ½ hours, stirring occasionally, till deep golden brown. (You can also saute the onions on low heat for 30-45 minutes for the same effect.)
- Meanwhile, make the dough. Combine yeast, sugar, and water in the bowl of a mixer and let it sit for a few minutes until the yeast starts to bubble. Add the salt, flour, and oil, and mix the dough till fully combined, and continue to knead for another 7-8 minutes. Transfer the dough to a greased bowl, cover, and let rise 1 hour.
- In a large bowl, mix the ricotta, mozzarella, and caramelized onions. Add salt and pepper to taste and basil, if desired. Set aside.
- Raise the oven temperature to 375 degrees Fahrenheit. Grease a 12-cup muffin tin.
- On a floured surface, roll out the dough into a rectangle approximately 12x20 inches. Spread the cheese filling evenly over the dough and roll up the dough into a log. Slice the finished log into 12 slices and place one roll into each cup of the prepared muffin tin.
- Bake the rolls for 20-25 minutes till golden brown and bubbling. Serve hot or warm.
Looking for more shavuos treats? Click here for over 65 amazing cheesecake recipes!
Come back soon, I’ve got tons more amazing shavuos recipes in the works for you guys! -Miriam