Caramelized Onion and Gruyère Boule

Caramelized Onion and Gruyère Boule

A rustic round loaf studded with slow-cooked onions and nutty melted Gruyère.

Total 4 hr 30 min Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This boule pairs deeply caramelized onions with pockets of melted Gruyère folded into a chewy, open-crumbed dough. A long, slow rise builds flavor while a hot Dutch oven bake gives the crust its crackling shatter. Serve it alongside soup, cheese boards, or torn warm with butter.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1/2 teaspoon salt, for onions
  • 1 teaspoon sugar
  • 3 1/2 cups bread flour
  • 2 teaspoons salt
  • 1 teaspoon instant yeast
  • 1 1/2 cups water, room temperature
  • 1 tablespoon olive oil
  • 6 ounces Gruyère cheese, cut into small cubes
  • 1 tablespoon cornmeal, for dusting

Method

  1. Melt the butter in a 9-inch skillet over medium-low heat. Add the sliced onions, salt, and sugar, and cook, stirring occasionally, until deeply golden and caramelized, about 35 minutes.

  2. Remove the onions from the heat and let them cool to room temperature, about 15 minutes.

  3. In a large bowl, whisk together the bread flour, salt, and instant yeast.

  4. Add the water and olive oil to the dry ingredients and mix with a wooden spoon or your hands until a rough, sticky dough forms.

  5. Turn the dough onto a floured surface and knead for 8 minutes, until smooth and elastic.

  6. Flatten the dough and scatter the cooled caramelized onions and Gruyère cubes over the surface. Fold and knead gently to distribute them evenly throughout the dough.

  7. Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.

  8. Punch down the dough and shape it into a tight, round boule by tucking the edges underneath and rotating against the counter.

  9. Place the shaped boule on a parchment sheet dusted with cornmeal, cover loosely, and let rise again until puffy and nearly doubled.

  10. Place a Dutch oven with its lid inside a cold oven and preheat to 450°F for 30 minutes.

  11. Score the top of the boule with a sharp blade in a crosshatch pattern, then carefully lower it, with the parchment, into the hot Dutch oven.

  12. Cover and bake for 25 minutes, then remove the lid and bake uncovered until the crust is deep golden brown, about 20 minutes more.

  13. Transfer the boule to a wire rack and cool for at least 30 minutes before slicing.

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    Caramelized Onion and Gruyère Boule

    This boule pairs deeply caramelized onions with pockets of melted Gruyère folded into a chewy, open-crumbed dough. A long, slow rise builds flavor while a hot Dutch oven bake gives the crust its crackling shatter. Serve it alongside soup, cheese boards, or torn warm with butter.

    4 hr 30 min 14 slices 215 cal

    Ingredients

    • 2 tablespoons unsalted butter
    • 2 large yellow onions, thinly sliced
    • 1/2 teaspoon salt, for onions
    • 1 teaspoon sugar
    • 3 1/2 cups bread flour
    • 2 teaspoons salt
    • 1 teaspoon instant yeast
    • 1 1/2 cups water, room temperature
    • 1 tablespoon olive oil
    • 6 ounces Gruyère cheese, cut into small cubes
    • 1 tablespoon cornmeal, for dusting

    Method

    1. 1

      Melt the butter in a 9-inch skillet over medium-low heat. Add the sliced onions, salt, and sugar, and cook, stirring occasionally, until deeply golden and caramelized, about 35 minutes.

    2. 2

      Remove the onions from the heat and let them cool to room temperature, about 15 minutes.

    3. 3

      In a large bowl, whisk together the bread flour, salt, and instant yeast.

    4. 4

      Add the water and olive oil to the dry ingredients and mix with a wooden spoon or your hands until a rough, sticky dough forms.

    5. 5

      Turn the dough onto a floured surface and knead for 8 minutes, until smooth and elastic.

    6. 6

      Flatten the dough and scatter the cooled caramelized onions and Gruyère cubes over the surface. Fold and knead gently to distribute them evenly throughout the dough.

    7. 7

      Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.

    8. 8

      Punch down the dough and shape it into a tight, round boule by tucking the edges underneath and rotating against the counter.

    9. 9

      Place the shaped boule on a parchment sheet dusted with cornmeal, cover loosely, and let rise again until puffy and nearly doubled.

    10. 10

      Place a Dutch oven with its lid inside a cold oven and preheat to 450°F for 30 minutes.

    11. 11

      Score the top of the boule with a sharp blade in a crosshatch pattern, then carefully lower it, with the parchment, into the hot Dutch oven.

    12. 12

      Cover and bake for 25 minutes, then remove the lid and bake uncovered until the crust is deep golden brown, about 20 minutes more.

    13. 13

      Transfer the boule to a wire rack and cool for at least 30 minutes before slicing.