Sourdough Onion Bread
If you're looking for a beginner sourdough recipe that is not a traditional loaf, you absolutely want to try our sourdough onion bread. This cheese bread has a soft crumb with a sweet caramelized onion filling and a crunchy crust.
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Equipment
- 1 proofing basket
Ingredients
For the dough
- 2 1/4 cup flour
- 1 teaspoon salt
- 1/4 cup sourdough starter active and bubbly
- 1 cup water luke warm
For the caramelized onion and cheese filling
- 3 large onions
- 1/2 stick butter unsalted
- 1 cup Gouda cheese grated
Instructions
Day one:
- Add the flour, salt, and sourdough starter to a bowl and knead this for five minutes until you have a smooth dough. I like to do this in a kitchen aid with dough hooks.
- Cover your mixing bowl with plastic wrap and let it ferment overnight. Ideally, you'll let the dough ferment for 15 hours, but at least 12 hours for the best results.
Day two:
- Day two, we start with making the caramelized onions. These need to cool before you can use them as a filling.
- Cut your onions into 1/2 inch thick rings.
- Melt the butter in a heavy bottomed pot and add the onions.
- Turn your heat down and cook the onions until they are soft and a dark brown. This will take at least 25 minutes, but the longer you let them caramelize, the sweeter they will become. If the onions start to stick to the bottom, you can add a tablespoon of water and scrape the bottom of your pot.
- Once your onions are cooked, put them in a shallow bowl and set them aside to cool completely while you continue with the dough.
- Turn your dough out on a well floured workspace.
- Give your dough a gentle knead until all the drier bits are incorporated, and roll it out until you have a one-inch thick square. You can also do this without a rolling pin by gently stretching the dough.
- Spread half of the caramelized onions in the center of your dough and add half of the cheese.
- Fold your dough over the onions and spread the rest of the caramelized onions and cheese over the top.
- To create a perfect loaf, you need to stretch and fold the dough. Put your index and middle fingers under the dough and together with your thumbs grab a piece of dough, pull it out slightly shaking it and fold it well inside so it sticks.
- Repeat this step and place your dough with the seam facing up into a proofing basket.
- Cover the dough and let it rise for another 30 minutes.
- Meanwhile, preheat your oven to 440 °F (230 °C).
- Turn your bread out onto an oven tray lined with parchment paper for scoring. I like to give the dough one slash at one side and a more detailed pattern on the other.
- Place the bread into the center of the oven and bake for 20 minutes.
- Turn your oven down to 410 F (210 C) and bake for 10 more minutes until golden.
- Take your sourdough onion bread out of the oven and let it cool completely before serving.
Notes
There are two ways of adding the filling to the bread. I like to use the method as written in the recipe card, but if you want to try the other method, feel free to check out the blog.
Nutrition
Calories: 2508kcal | Carbohydrates: 274g | Protein: 95g | Fat: 114g | Saturated Fat: 71g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 2g | Cholesterol: 391mg | Sodium: 4663mg | Potassium: 1258mg | Fiber: 16g | Sugar: 25g | Vitamin A: 2753IU | Vitamin C: 33mg | Calcium: 1824mg | Iron: 15mg
Servings: 1 bread
Calories: 2508kcal
