Caramelized Onion and Gouda Sourdough Bread is a savory, flavorful loaf that combines the sweetness of caramelized onions with the rich, nutty flavor of aged gouda. With a crisp crust and a tender, airy crumb, this bread is a perfect addition to any meal or enjoyed on its own. It’s the ideal choice for those who love a little extra savory goodness in their bread.
Why You’ll Love This Recipe
This sourdough bread is a perfect balance of rich flavors. The sweetness from the caramelized onions pairs beautifully with the aged gouda, while the tanginess of the sourdough provides the perfect base for these bold ingredients. The process might take time, but the result is worth every minute—each slice is packed with savory goodness and a touch of sweetness. This bread is perfect for sandwiches, served with soups, or simply enjoyed with a slice of butter.
Ingredients
Dough:
- 350 g water (room temperature)
- 100 g sourdough starter (active)
- 500 g bread flour
- 12 g sea salt (coarse)
Caramelized Onions:
- 1 medium-large yellow onion
- 2 tablespoons unsalted butter
Filling:
- 80 g gouda cheese (shredded)
Additional:
- Rice flour (for dusting)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make The Dough:
In a large bowl, combine 350g of room temperature water and 100g of active sourdough starter. Whisk until mostly combined.
Add 500g of unbleached bread flour and sprinkle 12g of salt on top. Using a Danish dough whisk or spoon, mix until a shaggy dough forms. Knead with your hands until the dry bits are incorporated.
Cover the bowl and let it rest for 60 minutes.
2. Stretch And Fold:
Using damp hands, stretch the dough and fold it over itself. Rotate the bowl 90 degrees and repeat this 3 more times (one full set of stretch and folds).
Recover the bowl and let it rest for 60 minutes. Repeat the stretch and fold process once more, followed by another 60-minute rest.
3. Caramelize Onions:
Slice the yellow onion and add it to a heavy skillet with 2 tablespoons of butter.
Cook over medium-low heat, stirring often, until the onions are browned and fragrant, and their sugars have caramelized (about 15-20 minutes).
Cool the onions in the fridge until ready for lamination.
4. Laminate + Bulk Ferment:
Lightly flour a working surface and turn the dough out of the bowl. Gently press and stretch it into a rectangle.
If the dough tears, allow it to rest for a few minutes before trying again.
Spread half of the caramelized onions (about 120g) on the top two-thirds of the dough, then sprinkle half of the shredded gouda (about 80g).
Fold up the bottom third of the dough and repeat with the remaining onions and gouda on the folded dough.
Fold the left and right sides in to seal the dough, then fold the top over to complete a neat package.
Use a bench scraper to transfer the dough into a bowl. Cover and allow it to bulk ferment for 2 hours.
5. Pre-Shape and Shape:
Once the dough has risen and has visible bubbles, transfer it to a lightly floured surface. Gently press and spread the dough into a large rectangle.
Fold the bottom third of the dough up like a letter, then fold in the right and left sides. Roll the dough from the bottom up to form a log shape.
Cover with a clean towel and rest for 30 minutes.
Uncover the dough, flip it over, and fold the ends towards the center. Press the dough together, rotate it 90 degrees, and fold the ends again to shape into a batard.
Dust the dough with rice flour and place it seam side up into a banneton.
6. Prove + Cold Retard:
Allow the dough to prove in the banneton for 2-3 hours in a warm place, then cover and place in the fridge for up to 3 days for cold retardation. You can bake it right away, but the flavor will be enhanced by resting in the fridge.
7. Bake:
Place your Dutch oven or desired baking vessel in the oven and preheat to 450°F.
Once the oven is preheated, invert the dough onto parchment paper. Use a lame or sharp knife to score the dough.
Carefully transfer the dough into the hot Dutch oven using the parchment paper. Bake at 450°F covered for 30 minutes, then uncover and bake for an additional 10-15 minutes until the loaf is golden brown and the internal temperature reaches 205-210°F.
8. Cool:
Remove the bread from the oven and transfer it to a wire rack. Allow the bread to cool completely before slicing—this usually takes about 2 hours. Slicing too soon may affect the crumb and texture.
Servings and Timing
Servings: 10 slices
Prep Time: 1 hour 20 minutes
Cook Time: 45 minutes
Fermentation Time: 18 hours
Total Time: 19 hours
Variations
- Add Herbs: Add rosemary, thyme, or oregano to the dough for a herby twist.
- Cheese Variety: Experiment with different cheeses, such as cheddar, fontina, or a combination of cheeses, for varying flavors.
- Add Nuts: Stir in chopped nuts, such as walnuts or pecans, for added texture.
Storage/Reheating
Storage: If you have leftover sourdough, store it cut side down on a cutting board for up to 12 hours. After that, transfer it to a bread bag to keep it fresh.
Freezing: To freeze sourdough, allow it to cool completely, then wrap it tightly in plastic wrap and place it in a bread bag. Store in the freezer for 1-2 months. To use, allow it to come to room temperature before slicing.
Reheating: Reheat slices in the oven at 350°F for 5-7 minutes for that fresh-baked taste.
FAQs
1. Can I use a different type of onion?
Yes, you can use red onions or shallots, but yellow onions give the best caramelization and sweetness for this recipe.
2. Can I make this bread without a sourdough starter?
This recipe requires a sourdough starter to achieve the right flavor and texture. If you don’t have one, you can make your own starter or use a commercial yeast-based dough as an alternative.
3. Can I bake this bread without a Dutch oven?
Yes, you can bake the bread on a baking sheet, but using a Dutch oven creates a better crust and traps steam for a more bakery-like texture.
4. How do I know when the bread is fully baked?
You can check the bread’s doneness with an instant-read thermometer. The internal temperature should be between 205°F and 210°F. You can also tap the bottom of the loaf; it should sound hollow when fully baked.
5. Can I make this recipe in a bread machine?
This recipe is best suited for traditional methods, but you can use a bread machine for the initial dough mixing and kneading. However, the fermentation and baking process will still need to be done manually.
6. How do I prevent the bread from being too dense?
Proper fermentation and lamination (incorporating the caramelized onions and cheese) are key to ensuring the bread rises well and is light. Don’t rush the fermentation process.
7. Can I add other vegetables to this bread?
Yes, you can add roasted garlic, bell peppers, or even spinach for extra flavor. Just make sure to cool the vegetables before adding them to the dough to avoid affecting the texture.
8. How do I store leftover sourdough bread?
Store the bread at room temperature in a bread bag or wrapped in a kitchen towel to keep it fresh. For longer storage, freeze it.
9. Can I use a different type of flour?
You can experiment with using whole wheat flour or a combination of whole wheat and bread flour for a heartier loaf, but the texture and rise may differ slightly.
10. How can I make this bread spicier?
Add red pepper flakes, jalapeños, or a touch of smoked paprika to the dough to introduce some heat.
Conclusion
Caramelized Onion and Gouda Sourdough Bread is a delicious, savory loaf with a perfect balance of sweet, tangy, and cheesy flavors. The caramelized onions provide a rich, aromatic sweetness, while the gouda adds a creamy, nutty texture. The process may take time, but the result is a crusty, flavorful bread that’s perfect for sandwiches, soups, or enjoying on its own.
Print
Caramelized Onion and Gouda Sourdough Bread
- Total Time: 19 hours
- Yield: 10 slices
- Diet: Vegetarian
Description
This Caramelized Onion and Gouda Sourdough Bread brings together savory caramelized onions and rich, aged Gouda cheese in a perfectly airy sourdough loaf. The natural sweetness of the onions complements the sharpness of Gouda, making each bite full of flavor. With a crispy crust and soft, flavorful crumb, this homemade sourdough is sure to impress.
Ingredients
For the Dough:
350g room temperature water
100g active sourdough starter
500g bread flour (unbleached)
12g coarse sea salt
For the Filling:
1 medium-large yellow onion (sliced)
2 tablespoons unsalted butter
80g shredded Gouda cheese
Instructions
1. Make the Dough:
In a large bowl, combine 350g room temperature water and whisk in 100g of active sourdough starter until mostly combined.
Add 500g bread flour on top of the mixture and sprinkle 12g salt over the flour.
Using a Danish dough whisk, spatula, or spoon, mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.
Cover the bowl and set aside for 60 minutes.
2. Stretch and Fold:
Using damp hands, gently stretch the dough until the flap is long enough to fold over itself. Repeat this fold around the dough for a set of stretch and folds (4 times total).
Cover the bowl and let the dough rest for another 60 minutes. Repeat this stretching and folding process once more followed by another 60-minute rest.
3. Caramelize the Onions:
Slice the onion and add it to a heavy skillet with 2 tablespoons of butter.
Heat over medium-low heat, stirring frequently, until the onions are golden-brown, sweet, and fragrant. Remove from heat and let them cool in the fridge.
4. Laminate the Dough:
Lightly flour a work surface and turn the dough out onto it. Press and stretch it into a rectangle shape. If the dough resists, let it rest for a few minutes.
Spread about half of the caramelized onions (120g) over the top two-thirds of the dough, followed by 80g shredded Gouda cheese.
Fold the bottom third of the dough over the filling, then fold the left and right edges inward to seal. Spread the remaining onions and cheese across the remaining dough before folding it down to form a tidy package.
Transfer the dough to a large bowl and cover. Let it bulk ferment for 2 hours.
5. Pre-Shape and Shape the Dough:
After bulk fermentation, check that the dough has risen and is domed with visible bubbles. If it’s flat, let it ferment a bit longer.
Transfer the dough to a lightly floured surface, and gently press and stretch it into a large rectangle.
Fold up the bottom third of the dough, then fold the sides inward like folding a letter. Roll from the bottom to the top, forming a log.
Cover with a kitchen towel and rest for 30 minutes.
After resting, flip the dough over, clasp the ends towards the center, and press the dough together. Rotate it 90 degrees and clasp again to form a batard shape.
Dust the dough with rice flour and place it seam-side up into a banneton.
6. Prove and Cold Retard:
Let the dough prove in the banneton for 2-3 hours in a warm place. After proving, cover it and refrigerate for up to 3 days for better flavor. If baking right away, proceed to the next step.
7. Bake:
Preheat your oven to 450°F (230°C), placing a Dutch oven or cloche inside to heat.
Once preheated, invert the dough onto a piece of parchment paper. Score the dough using a sharp knife, lame, or razor blade.
Carefully place the dough into the hot Dutch oven using the parchment as a sling. Cover and bake for 30 minutes.
Uncover and continue baking for another 10-15 minutes, until the crust is golden brown and the internal temperature reaches 205–210°F (96-99°C).
8. Cool:
Remove the bread from the oven and transfer it to a wire rack to cool completely. Allow it to cool for at least 2 hours before slicing to preserve the crumb structure.
Notes
Batch: This recipe makes one large boule or batard, enough for a family of 4 to enjoy for a couple of days. It can be doubled or tripled to make more loaves.
Storage: Store the bread cut-side down on a cutting board for up to 12 hours. For longer storage, wrap it tightly in plastic and place in a bread bag to freeze for up to 2 months.
- Prep Time: 1 hour 20 minutes
- Fermentation Time:: 18 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
