Caramelized Onion Gruyere Stuffed Bread (Print Version)

Golden wreath filled with caramelized onions and Gruyere

# What You'll 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
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

# Steps:

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 completely.
03 - In a bowl, combine cooled caramelized onions, Gruyere, and Parmesan cheeses. Mix 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 around the edges.
05 - Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal. Transfer to a parchment-lined baking sheet and form into a ring, pinching the ends together securely.
06 - 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 and create a decorative blossom effect.
07 - Cover loosely with plastic wrap and let rise for 30–40 minutes until puffy.
08 - Preheat oven to 350°F. Brush the entire wreath generously with beaten egg. Sprinkle with poppy or sesame seeds if desired.
09 - Bake for 30–35 minutes until deeply golden brown and cooked through. Cool slightly on the baking sheet. Garnish with fresh thyme sprigs if using.
10 - Transfer to a serving platter. Serve warm or at room temperature, pulling apart individual sections to enjoy.

# Expert Tips:

01 -
  • People literally gasp when you walk this through the door
  • The contrast of sweet onions and sharp Gruyere is absolutely worth the effort
  • Makes you look like a professional baker with surprisingly simple techniques
02 -
  • Let those onions cool completely before mixing with cheese or the dough will become soggy and impossible to work with
  • When cutting the slits, dont go all the way through or the filling will spill out during baking
  • The wreath continues to develop flavor as it sits, making it even better the next day
03 -
  • If your dough springs back while rolling, let it rest for five minutes and try again
  • A little flour on your hands keeps the dough from sticking while shaping the ring

Go Back