Cheesy Onion Bread Recipe Will Keep You Warm in the Bitter Cold

cheesy onion breadIt's cold out. Like, really cold. Like, depressingly, uncomfortably cold. Unless you live in the South, and if that's the case, you're very lucky, because it's ridiculously cold up here! No matter where you live, though, craving comfort foods at this time of year is inevitable. So what better way to indulge in said craving than combining bread, onions, and cheese? It's a win all around, right?

This pull-apart cheesy onion bread recipe from Food & Wine is perfect for anyone who loves baking ... and who loves eating. How can you not enjoy all these things put together in one warm, fantastic, delicious, hearty loaf of freshly baked bread? You pretty much stack layers of a scrumptious onion-Gruyère mixture sideways in a pan and into the oven it goes!

Thank goodness bikini season is months away. After all, 'tis the season to eat as much bread and cheese as possible!

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Pull-Apart Cheesy Onion Bread Recipe via Food & Wine

  • 1 1/2 sticks cold unsalted butter, 1 stick cubed
  • 1 large onion, finely chopped
  • 1 tablespoon poppy seeds
  • Kosher salt and freshly ground pepper
  • 1 cup coarsely shredded Gruyère cheese (3 ounces)
  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
  2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
  3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
  4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Make Ahead: The unmolded loaf can be stored at room temperature for up to 2 days. Rewarm before serving.

 

Image via Agyness0105/Flickr

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