Ingredients
- 2 tbsp unsalted butter
- 2 large yellow onions, thinly sliced
- 1 tsp sugar
- 1 tsp fresh rosemary, finely chopped (plus some extra for garnish)
- A few g salt & pepper to taste
- 200 g Jarlsberg cheese, cut into 8 cubes (about 2.5cm each), or shredded
- 1 ready made pizza dough (ca. 350g) (or use homemade dough if preferred)
- 1 egg, beaten
- 1 flaky sea salt
Here is how you do it
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Caramelize the onions:
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In a skillet over medium heat, melt the butter.
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Add sliced onions and sugar. Cook slowly, stirring often, for 20–25 minutes until golden and caramelized.
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Stir in chopped rosemary, salt, and pepper. Let cool slightly.
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Prepare the dough:
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Preheat oven to 190°C (375°F).
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Flatten each dough piece into a circle (about 10 cm wide).
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Place a spoonful of caramelized onion in the center, then top with a cube of Jarlsberg cheese.
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Form the bombs:
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Carefully wrap the dough around the filling, pinching to seal.
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Place seam-side down on a parchment-lined baking sheet.
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Bake:
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Brush each bomb with eggs.
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Sprinkle with flaky salt and a touch of rosemary.
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Bake for 15–18 minutes, or until golden brown and puffed.
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Optional finish:
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Sprinkle with shredded Jarlsberg during the last 2 minutes of baking for a cheesy crust.
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