Caramelized Onion And Gouda Sourdough Bread Recipe

There’s nothing quite like the deep, golden aroma that fills your kitchen when you pull a loaf of Caramelized Onion And Gouda Sourdough Bread fresh from the oven. The savory sweetness of jammy onions and the rich melt of Gouda cheese tucked into a perfectly crusty, tangy loaf—this is one bread recipe you’ll want to make again and again!

Ingredients You’ll Need

The beauty of Caramelized Onion And Gouda Sourdough Bread is how each simple ingredient layers on big flavors and textures. Here’s a look at what you’ll need and exactly why each component matters for the most delicious result.

• Water (350g): Brings the dough together and hydrates the flour for a classic sourdough crumb.
• Active Sourdough Starter (100g): The live yeast that gives your bread its tangy flavor, airy inside, and signature rise.
• Unbleached Bread Flour (500g): Higher gluten content means greater chew and a sturdy loaf to hold all those fillings.
• Coarse Sea Salt (12g): Deepens every flavor note and helps strengthen the dough structure.
• Yellow Onion (1, medium-large): Slowly caramelized for that soft, sweet, golden punch throughout the bread.
• Unsalted Butter (2 tablespoons): Used for caramelizing the onions and adding a touch of richness and depth.
• Gouda Cheese (80g, shredded): This semi-soft Dutch cheese melts beautifully and pairs like a dream with sweet onions—choose smoked Gouda for extra flavor oomph!

Variations

You can put your own spin on Caramelized Onion And Gouda Sourdough Bread so easily. Don’t be shy about playing with flavors or adjusting for preferences—it’s a fantastic base recipe for creative bakers!

• Add Herbs: Fresh thyme, rosemary, or chives tucked in with the onions give an aromatic bakery-style twist.
• Swap the Cheese: Try sharp white cheddar, gruyère, or fontina for an entirely new (but equally delicious) cheesy flavor profile.
• Go Spicy: For a little kick, add a pinch of chili flakes or diced pickled jalapeños with the onions and cheese.
• Whole Wheat Touch: Substitute up to 100g of bread flour with whole wheat for added nuttiness and a heartier crumb.
• Vegan Option: Use olive oil to caramelize your onions and swap in a plant-based cheese for a vegan-friendly loaf.

How to Make Caramelized Onion And Gouda Sourdough Bread

Step 1: Make the Sourdough Dough

Start by combining your room temperature water and bubbly, active sourdough starter in a large mixing bowl. Whisk together, then add the bread flour and sprinkle the salt all over. Mix until a shaggy dough forms, then knead gently by hand to make sure all flour is absorbed. At this stage, don’t worry about it looking smooth—the dough will even out as it rests and develops.

Step 2: Stretch and Fold (Strengthen the Dough)

After letting the dough rest for an hour, it’s time to build strength with two sets of “stretch and folds.” Using damp hands, gently pull, stretch, and fold the dough over itself four times, rotating the bowl a quarter turn after each fold. Let the dough relax for 60 minutes between sets—these folds help create that gorgeous open crumb.

Step 3: Caramelize the Onions

While your dough is resting, slice a large yellow onion and cook it slowly in butter on medium-low heat. You’ll want to stir often, letting the onion melt down and develop a deep, sweet golden hue—this can take 20–30 minutes, but it’s worth the patience! Cool the caramelized onions in the fridge until you’re ready to laminate them in.

Step 4: Laminate with Onions and Gouda

Gently stretch your dough into a rectangle on a lightly floured surface. Layer about half of the caramelized onions and shredded Gouda over two-thirds of the dough, then fold and add the remainder with each turn. This careful layering means every bite will have glorious pockets of cheese and sweet, jammy onion. Finish by tucking in the dough to form a neat package for the final fermentation.

Step 5: Bulk Ferment, Shape, and Rest

Let the dough rise for two hours; it should look puffed up and show a smooth, bubbly surface. Shape the dough into a tight batard or round loaf—think of folding up a letter—and place seam-side up in a floured banneton. Let it prove at room temperature for two or three hours, then cold retard in the fridge for as little as a few hours or up to three days for the deepest sourdough flavor.

Step 6: Bake to Golden Perfection

Preheat your oven and Dutch oven to 450°F. When ready to bake, invert your loaf onto parchment, score the top, and use the parchment as a sling to transfer to your hot Dutch oven. Bake with the lid on for 30 minutes, then uncovered for another 10–15 minutes until the crust is deeply golden and the internal temperature hits 205–210°F. Cool on a wire rack at least 2 hours before slicing (trust me, the wait is worth it for the perfect crumb!).

How to Serve Caramelized Onion And Gouda Sourdough Bread

Garnishes

Brush the still-warm loaf with a hint of melted butter and a sprinkle of flaked sea salt for an extra burst of flavor. For a beautiful finish, scatter a bit of chopped fresh chives or thyme over the slices just before serving—the pops of green look gorgeous and pair beautifully with the onions and cheese.

Side Dishes

This showstopper Caramelized Onion And Gouda Sourdough Bread turns any meal into a feast! Serve thick slices alongside creamy butternut squash soup, a leafy green salad, or simply with your favorite butter and olives. It’s also perfect with a glass of robust red wine or crisp hard cider for cheese-and-bread night at home.

Creative Ways to Present

Turn your sourdough into the star of a rustic cheese board: slice and fan out on a platter with grapes, nuts, and more cheese. Toast wedges and pair with soft scrambled eggs for a killer breakfast, or use as the base for an epic open-faced sandwich with roasted veggies and a drizzle of balsamic glaze. The savory-cheesy swirl means every presentation looks artisanal and inviting!

Make Ahead and Storage

Storing Leftovers

Wrap cooled Caramelized Onion And Gouda Sourdough Bread tightly in foil or beeswax wrap and store at room temperature for up to two days. For longer freshness, slide it into an airtight container. The crust stays crisp and the interior remains irresistibly soft and flavorful.

Freezing

This bread freezes beautifully! Once completely cooled, slice as desired and wrap in parchment followed by foil, or slip slices into a freezer bag. Thaw at room temperature or reheat from frozen for sourdough that tastes oven-fresh weeks later.

Reheating

To restore that bakery-fresh crust, pop slices in a preheated 350°F oven for 8–10 minutes, or toast them right up in a skillet. For whole loaves, a few minutes in the oven wrapped in foil brings back just-baked aroma and texture—don’t microwave, as it can toughen the crumb and make the cheese rubbery.

FAQs

Final Thoughts

There’s something genuinely magical about watching the golden cheese bubble beneath the crust and the sweet scent of caramelized onions waft through your home. If you’re craving a loaf that’s comforting, a little decadent, and guaranteed to earn you rave reviews, Caramelized Onion And Gouda Sourdough Bread absolutely delivers. Give it a try—you’re just a bake away from bread bliss!

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