Caramelized Onion Gruyere Stuffed Bread Wreath (Printable)
Showstopping bread wreath filled with sweet onions and melty Gruyere cheese
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup warm milk (110°F)
04 - 2 tbsp granulated sugar
05 - 1 tsp salt
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg
→ Caramelized Onion Filling
08 - 2 large yellow onions, thinly sliced
09 - 2 tbsp unsalted butter
10 - 1 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
14 - 1 tsp balsamic vinegar
→ Cheese Filling
15 - 2 cups Gruyere cheese, grated
16 - 1/2 cup Parmesan cheese, grated
→ Finishing
17 - 1 egg, beaten for egg wash
18 - 1 tbsp poppy seeds or sesame seeds (optional)
19 - Fresh thyme sprigs for garnish (optional)
# Method:
01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy. Add flour, salt, melted butter, and egg. Knead by hand or with a mixer for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
02 - Heat butter and olive oil in a large skillet over medium-low heat. Add onions, salt, and pepper. Cook, stirring often, for 25-30 minutes until golden and deeply caramelized. Stir in thyme and balsamic vinegar, cook for 2 more minutes. Remove from heat and let cool.
03 - In a bowl, combine cooled caramelized onions, Gruyere, and Parmesan cheeses until evenly mixed.
04 - Punch down the risen dough. On a lightly floured surface, roll out into a 12x18-inch rectangle. Evenly spread the onion-cheese filling over the dough, leaving a 1-inch border.
05 - Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal. Transfer to a parchment-lined baking sheet and form into a ring, pinching the ends together securely.
06 - Using kitchen scissors or a sharp knife, cut slits two-thirds of the way through the dough at 2-inch intervals around the ring. Gently turn each section slightly outward to expose the filling.
07 - Cover loosely with plastic wrap and let rise for 30-40 minutes until puffy.
08 - Preheat oven to 350°F. Brush the wreath with beaten egg. Sprinkle with poppy or sesame seeds if desired.
09 - Bake for 30-35 minutes until golden brown and cooked through. Cool slightly on the baking sheet.
10 - Garnish with fresh thyme if using. Serve warm or at room temperature.
# Insider Tips:
01 -
- The combination of sweet onions and nutty Gruyere creates flavors that develop beautifully as they bake together
- This wreath looks impressive but comes together with straightforward techniques you will master quickly
02 -
- Cutting the slits only two-thirds of the way through keeps the wreath structure intact while allowing the filling to peek through and caramelize beautifully
- Letting the onions cool completely prevents them from melting the cheese too early, which would make shaping difficult and cause leaks during baking
03 -
- Use a kitchen thermometer to check your milk temperature, because milk that is too hot will kill your yeast instantly
- Room temperature ingredients mix more easily and create a more uniform dough, so set everything out about an hour before starting