Tear ‘n share potbrood

A no-fuss bread recipe using store-bought potbrood stuffed with cheesy goodness and caramelised onions, perfect for the braai!

Less than 45 minutes

Serves 6-8


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  • 1 Tbsp (15ml) olive oil
  • 2 Tbsp (30ml) butter
  • 3 onions, sliced
  • 6 Tbsp (90ml) balsamic vinegar
  • 2 Tbsp (30ml) brown sugar
  • 1 PnP potbrood or 1-2 ciabattas
  • 1¾ cups (220g) grated white cheddar or mozzarella
  • 8 sprigs thyme
  • Salt and milled pepper



  1. Heat oil and butter in a pan over medium heat.
  2. Sauté onions for 5-8 minutes, adding more oil if needed.
  3. Increase heat, add vinegar and sugar, and cook for a minute to reduce until sticky.
  4. Remove and cool slightly.
  5. Score the top of the potbrood in a criss-cross pattern (take care not to cut all the way through).
  6. Fill cavities with cheese, onion and thyme leaves. Season.
  7. Wrap in foil or pop into a flat-bottomed black Dutch potjie and place directly on medium coals – topping with a few coals too.
  8. Cook for 15-20 minutes to melt cheese well.
  9. Serve immediately, so guests can pull out chunks of bread and gooey cheese.


Browse more braai mains and sides recipes here.


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