Bread with sausage, honey and caramelized onions

Ψωμί με λουκάνικο, ελληνικό μέλι και μελωμένα κρεμμύδια


Peel and cut the onions into thin strips. Put them in a large, non-stick pan and sauté them in olive oil, at a very low temperature, until they get just a slightly golden color. Let them dry for another 5 minutes and add the balsamic, honey, spices and salt. Stir well and let them cook on low heat for about 30 minutes, stirring occasionally, so that they do not stick to the pan. Towards the end, add the sausage in small cubes and cover the pan so that the liquids condense and “melt” more easily. At the end, remove the lid and let the mixture dry out, while the vinegar and onion liquids begin to evaporate.

Put the flour and the rest of the bread ingredients in a bowl and knead them until a smooth and pliable dough is formed. Let it rest for 10-15 minutes and then add the onions - the mixture should be cool and dried completely by now. After incorporating the onion mixture in the dough, shape one loaf or several small buns. Place it in a well-oiled and floured pan or a Dutch oven with non-stick paper and bake it in a preheated oven, at 200° C for 15 minutes.


For the onions

250gr onions

200gr chopped smoked sausage

50ml honey (Classic Muses Honey)

35ml balsamic vinegar

1 pinch of salt

½ teaspoon cinnamon, powdered

1 pinch of cloves, powdered

½ teaspoon anise, well-powdered

For the bread

½ cup olive oil

100ml Muses honey

50gr sugar

¼ cup brandy or cognac

400gr self-raising floor

½ teaspoon cinnamon, powdered

½ teaspoon baking soda

½ pinch cloves, powdered

¼ cup orange juice

orange zest from ½ a fruit