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Speedy cheddar and onion soda bread

Published: 5 Apr 17
Updated: 18 Mar 24

Why have a cheese and onion in your sandwich when you could have cheese and onion soda bread? This oaty, wholemeal loaf would make a lovely addition to any picnic or special lunch.

Try this classic flavour combo in our cheese and onion quiche, too.

Easy
March 2017

Test kitchen approved

Makes 1 loaf (16 slices)
Hands-on time 50 min, oven time 1 hour

Why have a cheese and onion in your sandwich when you could have cheese and onion soda bread? This oaty, wholemeal loaf would make a lovely addition to any picnic or special lunch.

Try this classic flavour combo in our cheese and onion quiche, too.

Nutrition: per serving

Calories: 250kcals
Fat: 8.8g (4.4g saturated)
Protein: 8.6g
Carbohydrates: 32.6g (3.3g sugars)
Fibre: 2.9g
Salt: 0.8g

Per slice

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Ingredients

Vegetable oil for frying
2 onions, finely sliced
2 tsp soft light brown sugar
400g plain flour, plus extra for dusting
150g wholemeal plain flour
100g jumbo oats, plus extra to sprinkle
1½ tsp bicarbonate of soda
1 tsp salt
160g mature cheddar, grated
450g full fat greek yogurt
Squeeze lemon juice

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Method

Heat oven to 200°C/180°C fan/gas 6. In a large frying pan, heat a large glug of oil and add the onions. Fry for 30 minutes on a low-medium heat, stirring now and then, until soft and lightly caramelised. Add the sugar and cook for 10 minutes. Turn off the heat and cool for 5 minutes.
Meanwhile, in a large mixing bowl, mix the flours, oats, bicarb, salt and 100g of the cheddar.
Stir the still-warm onions into the yogurt and add a squeeze of lemon. Using a wooden spoon, stir the yogurt mixture into the flour/oats, then bring the dough together with your hands.

Shape into a round loaf, then slice a cross on top of the dough using a sharp knife. Sprinkle a few oats on top, then bake in the oven for 45 minutes. Remove from the oven and top with the remaining cheese, then bake for 15 minutes more until the cheese is golden and melted. You might need to cover the loaf for the last 5 minutes. Cool on a wire rack. Serve with butter and salt.