Description

This Caramelized Onion & Gruyère Stuffed Bread Wreath is a savory, visually stunning bread perfect for entertaining. It features a soft, elastic bread dough filled with sweet caramelized onions, aromatic fresh herbs, and rich, melted Gruyère cheese. Baked to a golden perfection in a wreath shape, this recipe delivers a perfect balance of flavors and makes for an impressive appetizer or snack.

Ingredients

Scale

Dough Ingredients

3 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 cup warm milk
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1 teaspoon salt
1 large egg

Filling Ingredients

3 large yellow onions, thinly sliced
2 tablespoons olive oil or butter
2 cups Gruyère cheese, shredded
1 teaspoon fresh thyme or rosemary
½ teaspoon black pepper
½ teaspoon salt

Finishing

2 tablespoons melted butter or 1 egg for egg wash

Cook Mode Prevent your screen from going dark

Instructions

Activate Yeast: Combine warm milk with sugar in a small bowl, sprinkle active dry yeast on top, and let sit for 5-10 minutes until foamy to ensure the yeast is active.
Make Dough: In a large bowl, combine activated yeast mixture with egg, melted butter, and salt. Gradually add flour, mixing until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic to develop gluten for texture.
First Rise: Form dough into a ball, place in a lightly greased bowl, cover with damp cloth or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
Caramelize Onions: Heat olive oil or butter in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring frequently, for 30-40 minutes until golden and sweet. Season with thyme or rosemary, black pepper, and salt. Remove from heat and cool slightly.
Prepare Filling: Mix the caramelized onions with shredded Gruyère cheese in a bowl, combining flavors thoroughly.
Shape Dough and Add Filling: Punch down risen dough, roll out on a floured surface into a ¼-inch thick rectangle. Spread the onion and cheese filling evenly across the dough.
Form Wreath: Roll the dough tightly into a log shape, seal ends, cut into 1.5-inch slices, and arrange slices in a circular wreath pattern on a baking sheet with slight overlap.
Second Rise and Bake: Cover the wreath with a kitchen towel and let rise for 30 minutes. Preheat oven to 375°F (190°C). Brush the wreath top with melted butter or egg wash, bake for 25-30 minutes until golden brown and hollow sounding when tapped.

Notes

Caramelizing onions requires patience; cooking over low heat slowly develops sweetness and prevents burning.
You can substitute fresh thyme with rosemary or other fresh herbs depending on your preference.
For softer bread, use butter for brushing; for a shinier crust, use egg wash.
Ensure yeast is properly activated to get a good rise.
This bread is best enjoyed fresh but can be stored wrapped at room temperature for up to 2 days.