Caramelized Onion And Gouda Sourdough Bread Recipe

If you adore the comforting warmth of fresh bread packed with melty cheese and savory sweetness, then you have to try making this Caramelized Onion And Gouda Sourdough Bread. This loaf combines the tangy depth of sourdough with rich, buttery caramelized onions and the slightly nutty, creamy goodness of shredded Gouda, all enfolded in a beautifully crusty, golden sourdough crust. Each bite is a harmonious dance of flavors and textures that’s perfect for sharing or enjoying as a special treat any day of the week.

Ingredients You’ll Need

The magic behind this Caramelized Onion And Gouda Sourdough Bread comes from simple, wholesome ingredients that work together to create unforgettable flavor and texture. Each element plays its part, whether it’s building the structure of the dough, adding moisture, or bringing in that caramelized sweetness and cheesy richness.

• 350 g water (room temperature): Hydrates the dough and activates the sourdough starter for fermentation.
• 100 g sourdough starter (active): Provides natural leavening and a tangy flavor essential to sourdough bread.
• 500 g bread flour: Gives the bread its sturdy structure and chewy crumb.
• 12 g coarse sea salt: Enhances all the flavors and regulates yeast activity during fermentation.
• 1 yellow onion (medium-large): Slowly caramelized to develop deep sweetness and aroma.
• 2 tablespoons unsalted butter: Helps caramelize the onions and adds a luscious richness.
• 80 g shredded Gouda: Melts into the dough providing a smooth, creamy, and slightly smoky taste.

How to Make Caramelized Onion And Gouda Sourdough Bread

Step 1: Make The Dough

Start by combining your room temperature water with the active sourdough starter in a large bowl. Whisk them together gently until combined, then add the bread flour on top, followed by the sea salt. Mix everything with a Danish dough whisk, spatula, or spoon until it forms a shaggy dough. Don’t rush—knead gently by hand to incorporate any dry flour spots. Cover and let the dough rest for one hour to begin gluten development.

Step 2: Stretch and Fold

With damp hands, perform a set of stretch and folds every 60 minutes, twice in total. This technique gently strengthens the dough’s gluten network without overworking it. Simply stretch a portion of the dough until it’s long enough to fold over itself, rotate the bowl 90 degrees, and repeat three more times. After each session, cover the bowl and let it rest to continue fermenting.

Step 3: Caramelize the Onions

While your dough rests, thinly slice your sweet yellow onion and sauté it in unsalted butter over medium-low heat. Stir often, allowing the onions’ natural sugars to brown and turn golden. This process takes time—about 30 to 40 minutes—but it’s crucial for that uniquely sweet, umami-rich flavor that make this bread shine. Once done, pop the onions in the fridge to cool before folding them into your dough.

Step 4: Laminate and Bulk Fermentation

Flour your work surface lightly, then gently press and stretch your dough into a rough rectangle. Spread about half of the caramelized onions evenly over the top two-thirds, then sprinkle half the shredded Gouda on top. Fold the bottom third of the dough upwards, add the remaining onions and Gouda, and fold the sides inward to seal the filling inside. Shape it into a neat package, place in a bowl, cover, and allow to bulk ferment for two hours to build flavor and structure.

Step 5: Pre-Shape and Shape the Loaf

After bulk fermentation, your Caramelized Onion And Gouda Sourdough Bread should look puffed and bubbly. Gently press it into a rectangle, fold it like a letter, then roll it into a log. After a 30-minute rest, flip the dough and gently clasp the ends toward the center to shape a batard. Dust it with rice flour and place seam side up in a banneton basket to prove.

Step 6: Prove and Cold Retard

Let your dough prove in a warm place for 2 to 3 hours, then cover and transfer it to the fridge to cold retard for up to three days. This slow chilling deepens the flavors and makes the crumb beautifully airy. Feel free to bake immediately after proving if you’re in a rush, but the mellow, complex taste improves with extra resting time.

Step 7: Bake Your Caramelized Onion And Gouda Sourdough Bread

Preheat your oven to 450°F, placing your Dutch oven or cloche inside to heat. When ready, invert your dough onto parchment paper and score the top for a lovely crust expansion. Carefully place the dough into the hot Dutch oven using the parchment paper as a sling. Bake covered for 30 minutes, then uncover and bake for another 10 to 15 minutes until the crust is deeply golden and crisp, and the internal temperature reads 205-210°F. Transfer to a wire rack to cool completely before slicing.

How to Serve Caramelized Onion And Gouda Sourdough Bread

Garnishes

This bread is incredible on its own, but a little finishing touch can elevate it further. Try a light brush of garlic butter on warm slices or a sprinkle of flaky sea salt for that perfect savory pop. Fresh herbs like thyme or rosemary also complement the cheese and onion’s flavors beautifully.

Side Dishes

Pair your Caramelized Onion And Gouda Sourdough Bread with a fresh leafy salad dressed with a tangy vinaigrette or a hearty bowl of tomato soup for a classic comfort combo. Roasted vegetables or a creamy mushroom ragout also enhance the bread’s depth of flavor for a wholesome meal.

Creative Ways to Present

Serve this bread as an eye-catching centerpiece for brunch or as part of a cheese board with olives, cured meats, and fruit. Slice it thick for savory toast topped with avocado and poached eggs or cut into cubes for dipping in warm fondue—the possibilities to impress are endless!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Caramelized Onion And Gouda Sourdough Bread tightly in a clean kitchen towel or keep it in a bread box to maintain its crust. It stays fresh for 2 to 3 days at room temperature, delightfully soft on the inside with a crisp crust.

Freezing

To keep your bread longer, slice it first and place parchment paper between slices to prevent sticking, then seal in a freezer-safe bag. Frozen properly, it will last up to 3 months. Thaw slices at room temperature or toast directly from the freezer for convenience.

Reheating

To bring back that freshly baked warmth, wrap slices in foil and heat in a 350°F oven for 10-15 minutes. Alternatively, toast slices directly for a crunchy, melty experience that tastes like it’s straight from the oven.

FAQs

Can I use a different type of cheese?

Absolutely! While Gouda’s mild and creamy profile works wonderfully here, you can experiment with cheeses like Gruyere, sharp cheddar, or even smoked mozzarella to create new flavor twists on the classic Caramelized Onion And Gouda Sourdough Bread.

How long does the caramelizing process take?

Caramelizing onions is a slow and patient process, typically taking 30 to 40 minutes over medium-low heat. Rushing this step can result in less sweetness and less depth, so give your onions the time they need to turn beautifully golden and fragrant.

Do I need a sourdough starter for this recipe?

Yes, an active sourdough starter is essential for this recipe to achieve the natural leavening and tangy flavor that define this Caramelized Onion And Gouda Sourdough Bread. If you’re new to sourdough, many online resources can help you cultivate your own starter from scratch.

Can I bake this bread in a regular oven without a Dutch oven?

You can, but using a Dutch oven or covered baking vessel helps trap steam, which is key to developing a crusty exterior. If you don’t have one, placing a tray of water at the bottom of your oven can help create steam during baking.

How do I know when the bread is fully baked?

The best way is by checking the internal temperature with an instant-read thermometer. Your Caramelized Onion And Gouda Sourdough Bread is done when it reaches between 205 and 210 degrees Fahrenheit internally. Also, the crust should be deeply browned and sound hollow when tapped.

Final Thoughts

Making Caramelized Onion And Gouda Sourdough Bread is such a rewarding baking adventure that brings warmth and deliciousness to your kitchen. With its perfect balance of tangy sourdough, sweet onions, and melty cheese, this loaf is sure to become a favorite comfort food. Don’t hesitate—grab your ingredients, get your hands floury, and enjoy every bite of this incredible homemade bread!

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