Recipe: Gruyere & Caramelized Onion Pull-Apart Bread

For how striking this bread is its actually very little work. The longest and most annoying part is making the caramelized onions. This bread is ooey and gooey and is a delightful twist on the usually sweet pull apart bread craze.

Gruyere & Caramelized Onion Pull-Apart Bread
  1. 1/2 cup milk
  2. 1/2 cup water
  3. 1 1/2 tsp dry active yeast
  4. 3 cups flour
  5. 1 tsp. salt
  6. 1 1/2 tbsp sugar
  7. 4 tbsp unsalted butter
  1. 1 tbsp olive oil
  2. 1 onion, sliced thinly
  3. 1 1/2 cups shredded gruyere cheese
  4. salt and pepper, to taste
  5. 3 tbsp melted butter
  1. Heat water and milk to 110, then add yeast and let yeast bloom, 5 to 10 minutes.
  2. In a standing mixer with a dough hook, blend flour, salt and sugar, yeast mixture, and butter. Mix for about 8 minutes until smooth.
  3. Cover and let dough rise at room temperature until doubled in size, about an hour.
  4. Meanwhile, prepare the filling: In a medium nonstick skillet, warm the oil over medium-high heat. Add the onions and cook until caramelized, about 15 minutes, stirring occasionally. Season with salt and pepper. You can also grate the cheese at this time.
  5. Punch down the dough, turn out onto a lightly floured working surface and roll out into a 16×10-inch rectangle. Brush with 2 Tbs. of the melted butter. Using a pastry scraper or pastry wheel, cut the dough in half lengthwise, then crosswise into 8 even sections. Top each piece of dough evenly with caramelized onions, followed by the cheese mixture. Stack 4 of the topped dough pieces on top of one another, turn the stack sideways and place in the pan so the cheese mixture faces the short end of the pan and the long cut edges of the strips face up. Repeat with the remaining dough, onions, and cheese mixture, lightly pressing the strips into each other.
  6. Let dough rise 30 minutes and then transfer to a 350 degree oven. Bake about 40 minutes.
Adapted from Williams-Sonoma Taste
Mab Made Food


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