French Onion Pull-Apart Bread with Gruyere
Caramelized onions and melted Swiss or Gruyere cheese stuffed between diagonal cuts in ciabatta or sourdough bread. The loaf is wrapped in foil and baked until the cheese melts, then finished uncovered for a golden crust. Aromatic garlic butter ties the filling together. Serve warm as an appetizer or side dish.
Ingredients
- 1 tablespoon avocado oil
- 2 large yellow onions, thinly sliced
- 1 large loaf ciabatta or sourdough breadbrioche1:1bread
sweeter, richer crumb
- 7 ounces shredded Swiss or Gruyere cheeseEmmental1:1dairy
similar melting properties
- 4 tablespoon butter
- 3 cloves garlic, crushed
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Heat oil in a frying pan over medium heat. Add sliced onions and cook, stirring frequently, until golden brown and caramelized.
- 2
Preheat oven to 350 F. Shred cheese and set aside.
- 3
Melt butter in a saucepan over medium heat. Add garlic, salt, and pepper. Combine caramelized onions with butter mixture.
- 4
Using a serrated knife, slice bread diagonally about 1 inch apart without cutting all the way through. Turn bread and cut crosswise over existing slices to create 1-inch diamonds.
- 5
Separate each crevice in the bread. Fill with onion mixture and cheese.
- 6
Wrap entire loaf in foil. Bake on a baking sheet for 20 minutes.
- 7
Remove foil and bake for 5 more minutes.
- 8
Serve immediately.
Tips
Caramelize onions low and slow for maximum sweetness and depth. Stir frequently to prevent burning.
Cut the bread carefully with a serrated knife to avoid tearing. The cuts should go most of the way through but leave the bottom intact so the loaf holds together.
Fill crevices generously with onion mixture and cheese for best flavor in every bite.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat wrapped in foil in a 325 F oven.
Caramelize onions up to 2 days ahead and store in the refrigerator. Assemble and bake just before serving for best texture.
Serve warm, pulling apart individual diamond sections. Pairs well with soups or as a side to roasted meats.
Common Mistakes
Do not skip frequent stirring during caramelization to avoid burning the onions.
Do not cut all the way through the bread to avoid it falling apart during baking and filling.
Substitutions
Dairy-Free Swaps
similar melting properties