Published: by Absolutely Recipes, in the recipes category.

Caramelized Onion and Gruyere Bread Recipe.

Ingredients:

2 large onions, thinly sliced
2 tablespoons unsalted butter
1 teaspoon sugar
4 cups bread flour
2 ¼ teaspoons instant yeast
2 teaspoons salt
1 ½ cups warm water (around 110°F/43°C)
1 ½ cups shredded Gruyere cheese
2 tablespoons fresh thyme leaves
Olive oil, for brushing

Recipe Instructions:

Caramelize the onions:

In a large skillet, melt the butter over medium heat.
Add the thinly sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 20-25 minutes.
Sprinkle the sugar over the onions and continue cooking for an additional 5 minutes, stirring occasionally.
Remove the skillet from heat and let the caramelized onions cool.

Prepare the dough:

In a large mixing bowl, combine the bread flour, instant yeast, and salt.
Pour the warm water into the bowl and stir until a shaggy dough forms.
Add the cooled caramelized onions, shredded Gruyere cheese, and fresh thyme leaves to the dough.
Mix everything together until well combined.

Knead the dough:

Transfer the dough to a well-floured surface.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

First rise:

Lightly oil a large bowl and place the kneaded dough into it, turning it around to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours until it doubles in size.

Shape the loaf:

Once the dough has risen, gently punch it down to release any air bubbles.
Transfer the dough to a floured surface and shape it into a round or oval loaf.

Second rise:

Place the shaped loaf onto a parchment-lined baking sheet.
Cover the loaf with a kitchen towel and let it rise for another 30-45 minutes until it increases in size.

Preheat and bake:

Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
Brush the top of the loaf with olive oil for a shiny crust.
Place the baking sheet with the loaf in the preheated oven.
Bake for 30-35 minutes or until the loaf turns golden brown and sounds hollow when tapped on the bottom.

Cool and serve:

Remove the caramelized onion and Gruyere bread from the oven and let it cool on a wire rack before slicing.

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