Cheesy French Onion Pull-Apart Bread
User Reviews
5
Cheesy French Onion Pull-Apart Bread
Description
This pull-apart bread recipe begins with a crusty sourdough loaf cut into a grid of 1-inch squares without slicing through the bottom, creating pockets for filling. Yellow onions are slowly caramelized in unsalted butter with salt, developing a deep brown color and sweetness. The pan is then deglazed with cabernet sauvignon or beef stock for rich depth.
A cheese sauce combines shredded gruyere, mozzarella, milk, dried thyme, and freshly ground black pepper. This sauce melds with the caramelized onions, adding creamy texture and savory flavors. The mixture is spooned into the crevices of the bread before baking at 350°F until the cheese is melted and browned slightly.
The resulting bread is pulled apart in pieces that deliver sweet onion, rich cheese, and crusty sourdough in every bite. It’s ideal for sharing as a hearty appetizer or indulgent side, offering a balance between melty cheese and savory caramelized onion notes.
Ingredients
- 1 sourdough loaf
Caramelized Onions
- 2 tablespoons butter unsalted
- 2 onion thinly sliced, yellow
- ¼ teaspoon kosher salt
- ½ cup cabernet sauvignon
Cheese Sauce
- 2 cups gruyere cheese shredded
- 2 cups mozzarella cheese shredded
- 1 cup milk
- 1 teaspoon thyme dried
- black pepper to taste, freshly ground
Instructions
Caramelize the onions
- Melt the butter in a large nonstick skillet over medium heat.
- Add the thinly sliced onions, seasoning with the salt. This will help them cook down more quickly.
- Stir the onions occasionally until they have begun to caramelize, about 15-20 minutes.
- When the onions are a deep brown, add the red wine to deglaze the pan. (If you don't want to use wine, use the same amount of beef stock.)
- Cook until all the wine has evaporated out of the onions, then remove from the heat to let cool.
Prepare the bread
- While the onions cook down, slice the sourdough into 1″ squares. Keep in mind that we do not want to cut all the way through the bread.
- Use a serrated knife to slice 1" slices on the diagonal into the bread, careful not to cut all the way through the bottom.
- Spin the bread 90 degrees, and cut slices going this direction, forming the squares or diamonds.
Make the cheese sauce
- Preheat the oven to 350°F. Place two pieces of aluminum foil on a baking sheet, shaping them into a plus sign. (These will wrap around the bread as it bakes.)
- In the same pan that the onions were cooked in, add the shredded cheeses and milk.
- Stir constantly, allowing the cheese a chance to melt.
- Season with the thyme and black pepper. Remove from the heat.
- Once the cheese sauce has finished cooking, pry open the bread pieces using your fingers or two butter knives and drizzle the cheese in. Top with the onions.
- Complete this process until every nook and cranny of the bread has been filled with cheese and onion.
- Wrap the bread in the prepared foil, and bake for 15-20 minutes.
- Enjoy immediately!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 540kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 73mg | 24% |
| Sodium | 1009mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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