Triple Onion and Bacon Buns Mmmm… so good! I’m no cry baby, but sometimes when I slice onions my eyes start to sting and tear up uncontrollably. I have to put down my knife and walk away for a while. I have heard that if you peel the onions then place them in the refrigerator it will help to minimize the release of gas. A very sharp knife can help too. But when you love onions like I do, well, you just have to live with a little discomfort.
I was wandering through the supermarket a while back and bought some chives, shallots and onions. I wanted to make some fabulous onion buns. My sister was making prime rib and I thought the triple onion and bacon buns would be a good accompaniment. The chives have a very mild onion flavor that I like, and the color is very attractive in these buns. The shallots also have a unique flavor, something between garlic and onion but a taste that doesn’t overpower other flavors. Onions on the other hand have a strong flavor to them, and that’s why I use 3 different types of onions. They all compliment each other in this recipe.
Now when you add the crispy bacon you not only add texture you also enhance the flavor. I also wanted to add cheese, but something that wouldn’t over power the onions. I like Parmesan cheese but find it to be a little strong and I really was looking for something a little different than the “usual”. So I used a Swiss Gruyere cheese. The nutty flavor and ivory color made it a good choice. It’s a chard hard cheese so it’s easy to grate. I rolled and stuffed the dough like I would if I was making cinnamon buns. I placed them in muffin tins, that way they would be easy to serve individually.
The Triple Onion and Bacon buns were a real hit with everyone.
- ¾ cup water
- ½ cup milk
- ¼ cup butter
- ¼ cup liquid honey
- 1 large egg ( beaten )
- 3½ to 4 cups bread flour
- 4 teaspoons instant yeast
- 1¼ teaspoons salt
- ½ cup butter
- ⅓ cup chives (chopped )
- ⅓ cup shallots (chopped )
- ⅓ cup onions ( chopped )
- 1 tablespoon garlic ( minced )
- ⅔ cup crispy chopped bacon
- 2 to 2½ cups Gruyere swiss cheese
- Combine the water, milk and butter into a sauce pan. Heat till butter is melted. Do not bring to a boil.
- Pour mixture into a mixing bowl and allow to cool to lukewarm or 110 degrees.
- Add in the honey and 1½ cups of flour. Mix together with a wooden spoon or spatula till smooth.
- Add in the lightly beaten egg and the instant yeast. Mix together till smooth; then allow to sit uncovered for 15 minutes.
- Add in salt and another cup of flour. Mix together.
- Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to the counter. Knead for 8-10 minutes. If you are using a stand mixer knead for 5 - 6 minutes you want to add just enough flour till it pulls away from the sides of the bowl.
- Place dough into a lightly oiled bowl. Be sure to turn dough over to coat all sides or spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for about 1 hour or till double in bulk.
- To make the filling, melt butter in a medium sized fry pan. Add in the garlic saute for about a minute.
- Add in the chives, shallots and onions, you want to saute the onions just till tender. Add in the cooked bacon bits and stir till combined. Set aside to cool.
- After dough has risen pour out onto a lightly floured surface. Punch down into a small rectangle. Using a rolling pin, roll out dough into a 12X24 rectangle.
- Pour the cooled onion, bacon mixture onto the dough. Spread with a rubber spatula, leaving about ½ inch edge all the way around the rectangle. Sprinkle half the gated Gruyere cheese on top of the onion mixture.
- Fold over the ½ inch edge. This will help to stop the filling from oozing out when cooking. Roll the dough like a jelly roll.
- Pinch the seam closed with your fingers. Cut the jelly roll into 16 - 18 pieces.
- Place each piece into a very lightly greased muffin tins. Cover with plastic wrap and allow to rise till double, this will take about 60 minutes.
- Top the risen buns with the remaining cheese. Place buns into a preheated 350 degree oven for 15 to 20 minutes. Allow to cool for 5 minutes before removing from tins. Cool on a wire rack. Makes 16-18 buns