Caramelised Onion & Gruyere Bread

Prep time: 2hrs | Serves: 6-8

Ingredients: ‍ ‍

For the Dough:

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 10g caster sugar

• 320g warm water

• 30g olive oil

For the Filling:

• 400g onions, thinly sliced

• 30g unsalted butter

• 10g olive oil

• 5g brown sugar

• 3g sea salt

• 1g freshly ground black pepper

• 150g Gruyère cheese, grated

• 10g fresh thyme leaves (optional)

Method:

1. Start by caramelising the onions. Heat the butter and olive oil in a pan over medium-low heat. Add the sliced onions and cook gently for 20–25 minutes, stirring occasionally, until soft, golden and sweet.

2. Add the brown sugar, salt and pepper, and cook for a further 5 minutes until deeply caramelised. Remove from heat and allow to cool completely.

3. In a large bowl, combine the bread flour, yeast, salt and sugar (keeping salt and yeast separate initially).

4. Add the warm water and olive oil. Mix to form a dough, then knead for 8–10 minutes until smooth and elastic.

5. Place the dough into a lightly oiled bowl, cover and leave to prove for 1 hour, or until doubled in size.

6. Once risen, tip the dough onto a lightly floured surface and roll into a rectangle approximately 30cm x 40cm.

7. Spread the cooled caramelised onions evenly over the dough, then scatter over the grated Gruyère and thyme if using.

8. Roll the dough tightly into a log (like a Swiss roll), then place into a greased loaf tin. Alternatively, shape into a round loaf.

9. Cover and leave to prove again for 30–40 minutes until puffed and risen.

10. Preheat your oven to 180°C (fan 160°C).

11. Bake for 35–40 minutes until golden brown and cooked through. The loaf should sound hollow when tapped underneath.

12. Allow to cool slightly before slicing to let the structure set and the cheese settle.

13. Taste and adjust next time if needed — deeper caramelisation on the onions or extra cheese for richness.

Storage:

Store in an airtight container at room temperature for up to 2 days. Reheat slices in the oven for best texture. Suitable for freezing for up to 1 month.