Description

This Caramelized Onion & Gruyère Stuffed Bread Wreath is a savory, beautifully presented bread perfect for sharing. Soft, fluffy bread is filled with sweet, slow-cooked caramelized onions and rich Gruyère cheese, accented by fresh thyme or rosemary and a hint of black pepper. The dough is rolled and sliced to form a stunning wreath shape that bakes to a golden, aromatic perfection – ideal for parties or cozy family meals.

Ingredients

Scale

Dough Ingredients

3 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 cup warm milk
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1 teaspoon salt
1 large egg

Filling Ingredients

3 large yellow onions, thinly sliced
2 tablespoons olive oil or butter
2 cups Gruyère cheese, shredded
1 teaspoon fresh thyme or rosemary, chopped
½ teaspoon black pepper
½ teaspoon salt

Topping

2 tablespoons melted butter or 1 egg for wash

Cook Mode Prevent your screen from going dark

Instructions

Activate the yeast: Combine warm milk with sugar, then sprinkle in active dry yeast. Let sit for 5-10 minutes until foamy, indicating the yeast is ready to use.
Prepare the dough: In a large bowl, mix the activated yeast mixture with egg, melted butter, and salt. Gradually add flour until a shaggy dough forms. Knead on a floured countertop for 8-10 minutes until smooth and elastic.
First rise: Shape dough into a ball, place in a greased bowl, cover with damp cloth or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
Caramelize onions: Heat olive oil or butter in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring often, for 30-40 minutes until golden and sweet. Season with thyme or rosemary, black pepper, and salt. Remove from heat and cool slightly.
Mix filling: Combine caramelized onions with shredded Gruyère in a bowl, mixing evenly to blend flavors.
Shape the dough: Punch down the risen dough. On a floured surface, roll it out to a ¼-inch thick rectangle. Spread the onion-cheese filling evenly over the dough.
Form the wreath: Roll the dough into a log, sealing ends. Cut into 1.5-inch slices with a sharp knife. Arrange slices in a circular shape on a baking sheet, overlapping slightly to form a wreath.
Second rise and bake: Cover the wreath with a kitchen towel and let it rise for 30 minutes. Preheat oven to 375°F (190°C). Brush the top with melted butter or egg wash. Bake for 25-30 minutes until golden brown and hollow sounding when tapped.

Notes

Use warm milk (about 110°F) to properly activate the yeast without killing it.
Caramelizing onions slowly over low heat is key to bringing out their sweetness without burning.
The second rise ensures a light, fluffy texture in the final bread.
Brush with egg wash for a shiny finish or melted butter for a softer crust.
Make sure to seal dough ends well to prevent filling leakage during baking.
Let the bread cool slightly before serving for best flavor development.