Caramelized Onion Gruyere Stuffed Bread (Printable)

Showstopping circular bread filled with sweet onions and Gruyere cheese, perfectly golden and impressive

# What You 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
19 - Fresh thyme sprigs for garnish

# Directions:

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, and Parmesan in a medium bowl 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 into a log and pinch the seam to seal.
05 - Transfer the log to a parchment-lined baking sheet and form into a ring, pinching the ends together securely. 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.
06 - Cover loosely with plastic wrap and let rise for 30–40 minutes until puffy.
07 - Preheat oven to 350°F. Brush the wreath with beaten egg and sprinkle with poppy or sesame seeds if desired. Bake for 30–35 minutes until golden brown and cooked through. Cool slightly before garnishing with fresh thyme. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The dough is incredibly forgiving, even if you've never worked with yeast before
  • That combination of sweet onions and nutty Gruyere is the kind of flavor that makes people go quiet for a second
  • It looks impressive but comes together with mostly pantry staples
02 -
  • If your dough isn't rising, move it to a warmer spot or turn on your oven light and set the bowl inside, door closed
  • The onions must cool completely before mixing with cheese, or they'll melt the cheese and make a mess
  • When cutting the segments, go all the way through but leave the bottom attached, like a paper chain
03 -
  • If you want extra flavor depth, add a splash of white wine to the onions during the last five minutes of cooking
  • The egg wash is what gives you that bakery shine, don't skip it

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