Caramelized Onion Gruyere Stuffed Bread (Printer-Friendly)
Showstopping savory bread wreath filled with sweet caramelized onions and melty Gruyere cheese, perfect for festive occasions and special gatherings.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup warm milk (110°F)
04 - 2 tbsp granulated sugar
05 - 1 tsp salt
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg
→ Caramelized Onion Filling
08 - 2 large yellow onions, thinly sliced
09 - 2 tbsp unsalted butter
10 - 1 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
14 - 1 tsp balsamic vinegar
→ Cheese Filling
15 - 2 cups Gruyere cheese, grated
16 - 1/2 cup Parmesan cheese, grated
→ Finishing
17 - 1 egg, beaten for egg wash
18 - 1 tbsp poppy seeds or sesame seeds (optional)
19 - Fresh thyme sprigs for garnish (optional)
# How to Make It:
01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy. Add flour, salt, melted butter, and egg. Knead by hand or with a mixer for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
02 - Heat butter and olive oil in a large skillet over medium-low heat. Add onions, salt, and pepper. Cook, stirring often, for 25-30 minutes until golden and deeply caramelized. Stir in thyme and balsamic vinegar, cook for 2 more minutes. Remove from heat and let cool.
03 - Combine cooled caramelized onions, Gruyere cheese, and Parmesan cheese in a bowl. Mix thoroughly until evenly distributed.
04 - Punch down the risen dough. On a lightly floured surface, roll out into a 12x18-inch rectangle. Evenly spread the onion-cheese filling over the dough, leaving a 1-inch border. Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal. Transfer to a parchment-lined baking sheet and form into a ring, pinching the ends together.
05 - Using kitchen scissors or a sharp knife, cut slits two-thirds of the way through the dough at 2-inch intervals around the ring. Gently turn each section slightly outward to expose the filling. Cover loosely with plastic wrap and let rise for 30-40 minutes.
06 - Preheat oven to 350°F. Brush the wreath with beaten egg. Sprinkle with poppy or sesame seeds if desired. Bake for 30-35 minutes until golden brown and cooked through. Cool slightly. Garnish with fresh thyme if using.
07 - Serve warm or at room temperature as an impressive centerpiece appetizer or bread course.
# Expert Advice:
01 -
- Looks like you spent hours but comes together faster than you think
- The combination of sweet onions and nutty Gruyere is absolutely addictive
02 -
- Really take your time with the onions, they need at least 25 minutes to develop proper sweetness
- Let the filling cool completely before spreading or it will make your dough soggy and hard to handle
03 -
- Use a sharp knife or kitchen scissors to cut the slices, dull tools will squish the dough
- Rotate the baking sheet halfway through baking if your oven has hot spots