French Onion Pull Apart Bread
A cheesy, savory pull-apart bread loaded with wine-caramelized onions and melted Gruyère and mozzarella. Perfect as a crowd-pleasing appetizer or a comforting snack, this recipe is high in protein, fiber-rich, and simple to make in under an hour.
Equipment
- 1 cast iron skillet (large)
- 1 Rimmed baking sheet
- 1 Liquid Measuring Cup
- 1 Serrated knife
- 2 pieces of aluminum foil
Ingredients
Bread & Caramelized Onions:
- 1 loaf sourdough bread
- 2 tbsp unsalted butter
- 2 yellow onions thinly sliced
- ¼ tsp kosher salt
- ½ cup Cabernet Sauvignon or beef stock
Cheese Sauce:
- 2 cups shredded Gruyère cheese
- 2 cups shredded mozzarella cheese
- 1 cup milk
- 1 tsp dried thyme
- Freshly ground black pepper to taste
Instructions
- Prepare the Caramelized Onions: Begin by melting 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat. Once the butter is fully melted and slightly bubbling, add 2 thinly sliced yellow onions. Sprinkle ¼ teaspoon kosher salt over the onions—this will help draw out moisture and speed up the caramelization process. Stir the onions occasionally, making sure none stick to the pan, and allow them to cook slowly. After 15–20 minutes, the onions should be golden brown and fragrant. Next, pour in ½ cup Cabernet Sauvignon (or substitute with beef stock if preferred) to deglaze the pan. Scrape any browned bits from the bottom of the skillet, allowing the liquid to evaporate completely while the onions continue to cook. Once fully caramelized, remove the onions from heat and set aside to cool slightly.
- Prepare the Sourdough Bread: While the onions are cooking, take 1 loaf of sourdough bread and place it on a cutting board. Using a serrated knife, make diagonal cuts about 1 inch apart, being careful not to slice all the way through the bottom—the loaf should remain intact. Once the diagonal cuts are complete, rotate the bread 90 degrees and make additional diagonal cuts in the opposite direction, creating a diamond or square pattern. Gently press along the slices to ensure the cuts are fully separated, creating spaces for the cheese and onions to fill.
- Make the Cheese Sauce: Return the skillet used for the onions to medium-low heat. Add 2 cups shredded Gruyère, 2 cups shredded mozzarella, and 1 cup milk. Stir constantly as the cheese begins to melt, forming a smooth, creamy sauce. Season with 1 teaspoon dried thyme and freshly ground black pepper to taste. Make sure the sauce is well blended and velvety, without any lumps. Remove from heat once fully combined.
- Stuff the Bread with Cheese and Onions: Carefully pry open each square of the sliced bread using your fingers or two butter knives. Slowly drizzle the prepared cheese sauce into the crevices, ensuring every nook and cranny is filled. Top each section with the caramelized onions, distributing them evenly throughout the loaf. Repeat this process until the bread is generously stuffed with cheese and onions in every pocket. This step is crucial for maximum flavor in every bite.
- Wrap the Bread for Baking: Preheat your oven to 350°F (175°C). Place two sheets of aluminum foil on a rimmed baking sheet, arranging them in a “plus” shape so the bread can be wrapped securely. Carefully lift the stuffed bread and place it in the center of the foil. Wrap the bread snugly, folding the foil around the sides and top, ensuring no cheese leaks out during baking.
- Bake the Pull-Apart Bread: Transfer the wrapped bread to the preheated oven and bake for 15–20 minutes, until the cheese inside is fully melted and the loaf is heated through. Baking in foil ensures the bread stays soft while the cheese becomes gooey and indulgent.
- Serve and Enjoy: Once baked, carefully remove the bread from the oven and let it sit for 1–2 minutes. Unwrap the foil and place the bread on a serving plate. Encourage guests to pull apart the squares and enjoy the rich, cheesy, onion-filled bites. This bread is best served immediately while warm, with cheese stretching delightfully between each piece.
Notes
- Use a fresh, crusty sourdough loaf to ensure the bread holds its shape while still allowing the cheese and onions to seep into every pocket.
- Thinly slice onions evenly to ensure uniform caramelization and avoid any raw or burnt pieces.
- When deglazing the onions, pour the wine or stock gradually and scrape the pan carefully; this extracts the rich browned flavors without making the onions too wet.
- Don’t overfill the bread with cheese—too much can make it spill during baking, but filling generously ensures every bite is gooey and flavorful.
- Pre-cutting the bread with care is essential; make sure the bottom remains intact so the loaf stays in one piece.
