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–+ servings

Caramelized Onion and Gouda Sourdough Bread

A warm and comforting bread infused with caramelized onions and melted gouda, perfect for family gatherings or quiet moments.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Bread, Snack
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 g strong white bread flour Can use all-purpose flour, but results may vary.
  • 350 ml warm water Should be just hotter than blood temperature.
  • 1 tsp active dry yeast Use packets lying around for convenience.
  • 10 g sea salt Any salt is fine; Maldon is recommended.
For the Filling
  • 2 large onions, thinly sliced Yellow onions preferred for sweetness.
  • 50 g butter No margarine; butter is essential.
  • 200 g good quality gouda, grated Slight splurge recommended for best flavor.
  • Optional: fresh thyme or rosemary Herbs can elevate the flavor, but use sparingly.

Method
 

Prepare the Dough
  1. In a large bowl, mix the flour, sea salt, and yeast. Then gently pour in the warm water.
Let the Dough Rise
  1. Cover the bowl with a damp tea towel and let it rise in a warm place for about 1 hour, or until it’s doubled in size.
Caramelize the Onions
  1. Heat the butter in a large skillet over medium heat. Add the sliced onions, stirring regularly until they’re soft, golden, and fragrant—about 20-30 minutes.
Incorporate the Flavours
  1. Take the caramelized onions off the heat, let them cool for a few minutes, and then stir in the grated gouda.
Combine
  1. Once the dough has risen, gently punch it down and turn it onto a floured surface. Fold in the onion and gouda mixture, kneading gently but thoroughly until it’s well incorporated.
Second Rise
  1. Shape your dough into a ball and place it back in the bowl, covering it again with the damp towel. Let it rest for another 30 minutes.
Preheat and Bake
  1. Preheat your oven to 220°C (428°F). Shape the dough into a round or oblong loaf, placing it on a parchment-lined baking tray. Make shallow slashes on top to help it expand in the oven. Bake for 25-30 minutes.
Cool and Serve
  1. Let the bread cool down for at least 30 minutes before slicing.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 36gProtein: 7gFat: 5gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 1g

Notes

Serve with olive oil and balsamic vinegar for dipping. Leftovers taste even better overnight.
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