Cheese onion balls with Beemster Royaal Grand Cru

Dessert. 20 bulbs. Preparation 55 min + 5 min baking time.

Ingredients

• 500 ml semi-skimmed milk
• 10g dried yeast
• 1 tbsp sugar
• 500 g flour
• 1 egg
• 1.5 tbsp. dried thyme,
• 150 g Beemster Cheese extra Belegen, in small cubes
• 150 g Beemster Cheese Grand Cru, in small cubes
• 2 white onions, in half rings
• 2 tbsp butter
• 2 tbsp white wine
• 1 tsp sugar
• 1.5 l vegetable oil

Kitchen Stuff

• Frying pan / or deep frying pan

Prepare

1. First, stew the onions. Melt the butter on low heat and stew the onions for half an hour on low heat until the onions are soft. Turn up the heat slightly and deglaze with the white wine and finally add the sugar. Cook until the wine has evaporated. Take care not to brown the onions. Let cool.
2. Put the milk in a saucepan and heat to lukewarm. Add a third of the milk to the yeast and sugar. Wait for it to foam.
3. Put the flour in a bowl. Make a well in the center and add the egg, milk, a pinch of salt and the yeast mixture. Mix until a nice even batter forms. Add the cubed cheese, onions and thyme. Let rise for 90 minutes.
4. Heat the oil to 180 degrees. Scoop mounds of batter with the spoons. This is easiest if you dip the spoons in the oil for a while first and lower the oil balls into the oil. Do this carefully. Turn over halfway through with a slotted spoon. The Beemster Cheese-onion oil balls are ready after about 5 minutes.
5. Scoop out of the (frying) pan and drain briefly on kitchen paper.
6. Shave some more Beemster Cheese on top.

Serving tip

Serve lukewarm.

Looking for another festive recipe? Then check out these savory madeleines by Susan Aretz