5,4 / 10
ready in 3 h. 15 min.
The onion twists go well with barbecued meat and vegetables.
Mix the yeast with 2 tbsp lukewarm water and a pinch of sugar. In a bowl, mix the flour with the salt and make a well in the centre. Pour in the yeast solution. Cover the bowl and leave in a warm place for approx. 15 minutes to start working.
Add 2 tbsp oil to the bowl and gradually knead in approx. 220 ml lukewarm water. The dough should be soft and smooth and come away easily from the side of the bowl. Leave for a further hour to rise.
Meanwhile, heat the rest of the oil and gently brown the onions over a low heat for around 5 minutes, stirring from time to time. Remove from the heat and leave to cool.
Line a baking tray with grease-proof paper. Add the onions to the dough and knead vigorously. Divide into 6 pieces and shape these on a floured surface into strands approx. 2 cm thick. Twist these together in pairs, pressing the ends together firmly. Dust with flour, place on the baking tray and cover with a cloth. Leave for a further 30 minutes to rise.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
Bake the onion twists for approx. 45 minutes. Remove and cool completely on a wire rack.