If you’re looking to seriously elevate your homemade bread game, you absolutely have to try Caramelized Onion & Gouda Sourdough. This loaf brings together the tang of sourdough, the irresistible sweetness of slow-cooked onions, and the creamy richness of gouda cheese in every bite. It’s the kind of bread you’ll want to show off at dinner parties (and keep all to yourself the next day). Whether you’re a seasoned sourdough baker or just testing the waters, this recipe is a guaranteed crowd-pleaser bursting with flavor and personality.
Ingredients You’ll Need
The magic behind Caramelized Onion & Gouda Sourdough is that it only takes a handful of straightforward ingredients, but each one packs a punch. From the depth of whole wheat flour to the umami goodness of gouda, every element has a role to play in making this loaf unforgettable.
- Bread flour: Provides the sturdy structure and chewy crumb characteristic of great sourdough.
- Whole wheat flour: Adds a nutty undertone and beautiful color to the loaf.
- Salt: Balances the sweetness of the onions and brings out all the flavors.
- Instant yeast: Gives the dough a reliable lift alongside the sourdough starter.
- Water (room temperature): Hydrates the dough for that signature open crumb.
- Active sourdough starter: Infuses the loaf with tang and helps it rise naturally.
- Shredded gouda cheese: Melts into gooey pockets, making every slice irresistible (smoked gouda is amazing too!).
- Large yellow onion (thinly sliced): Caramelizes to sweet, jammy perfection for a savory-sweet boost.
- Olive oil: Helps the onions caramelize beautifully and adds a subtle richness.
- Cornmeal or flour (for dusting): Prevents sticking, so your loaf comes out perfect every time.
How to Make Caramelized Onion & Gouda Sourdough
Step 1: Caramelize Your Onions
Start by heating olive oil in a skillet over medium-low heat, then add your thinly sliced onion. Stir occasionally and let them cook low and slow for 25 to 30 minutes, until the onions are deep golden and irresistibly sweet. Patience here is key—the darker the onions, the more flavor they’ll bring to your Caramelized Onion & Gouda Sourdough. Once done, let them cool completely so they don’t melt your cheese in the next step.
Step 2: Mix the Dough
Grab a large mixing bowl and combine the bread flour, whole wheat flour, salt, and instant yeast. Stir in the water and your bubbly sourdough starter until a sticky dough forms. This is where the tangy soul of your bread begins. Cover the bowl and let the dough rest for about 30 minutes, letting the flours hydrate and start to work their magic.
Step 3: Add the Good Stuff
Once rested, gently stretch and fold the dough to incorporate the cooled caramelized onions and shredded gouda. Work with care here—the idea is to distribute the fillings without squishing all the air out. Cover the bowl again and let your dough rise at room temperature for 8 to 12 hours. When it’s doubled in size and full of bubbles, you’ll know it’s ready for shaping.
Step 4: Shape and Proof
Turn your dough out onto a lightly floured surface and shape it into a round loaf. Place it seam-side up in a well-floured proofing basket or a bowl lined with a towel and flour. Cover and let it rest for 45 to 60 minutes for a final gentle rise as the flavors settle in. Don’t skip this step—it helps create that glorious artisan crust.
Step 5: Bake to Perfection
While your dough proofs, preheat your oven to 475°F with a Dutch oven inside. When both the dough and oven are ready, gently turn the dough onto parchment paper, score the top with a sharp blade, and carefully lift it into the hot Dutch oven. Bake with the lid on for 20 minutes to trap steam for a gorgeous rise, then remove the lid and bake another 20 to 25 minutes until the crust is a deep golden brown. Let your Caramelized Onion & Gouda Sourdough cool on a wire rack for at least an hour before slicing (trust me, it’s worth the wait!).
How to Serve Caramelized Onion & Gouda Sourdough
Garnishes
Top your slices with a drizzle of good olive oil, a sprinkle of flaky sea salt, or a scattering of fresh chopped herbs like chives or thyme. These simple garnishes make the flavors of Caramelized Onion & Gouda Sourdough even more vibrant and inviting.
Side Dishes
This bread is a dream alongside a bowl of creamy tomato soup, a fresh green salad, or even a hearty stew. Use thick slices to make next-level grilled cheese sandwiches or serve as a base for open-faced melts—the gooey gouda just begs for a little extra warmth.
Creative Ways to Present
For a show-stopping appetizer, serve Caramelized Onion & Gouda Sourdough as crostini topped with whipped ricotta and roasted tomatoes. Or, cube the loaf and toast it for gourmet croutons in your favorite salad. The bread’s rustic look means every slice has a personality of its own—perfect for sharing at dinner parties or cozy nights in.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Caramelized Onion & Gouda Sourdough in a paper bag or wrapped in a clean kitchen towel at room temperature for up to two days. This helps maintain the crust’s crunch while keeping the inside moist and flavorful. For longer storage, a zip-top bag works, but you may lose a bit of the crisp crust.
Freezing
To freeze, slice your cooled loaf and wrap individual pieces tightly in plastic wrap or aluminum foil. Place the slices in a freezer-safe bag and store for up to three months. This makes it easy to pull out just the amount you need—toast straight from the freezer for a fresh-baked taste any time.
Reheating
Refresh slices of Caramelized Onion & Gouda Sourdough in a 350°F oven for 8 to 10 minutes, or pop them in the toaster for a quick, golden crunch. If you’re reheating a whole loaf, sprinkle it lightly with water, wrap in foil, and warm in the oven to revive that just-baked magic.
FAQs
Can I use a different type of cheese in this bread?
Absolutely! While gouda brings a wonderful creamy, slightly smoky flavor, you can try cheddar, fontina, or even a sharp provolone. The result will be deliciously melty and flavorful, just with a different twist on the classic Caramelized Onion & Gouda Sourdough.
Do I need a Dutch oven to bake this bread?
A Dutch oven helps create that beautiful artisan crust by trapping steam, but you can use a heavy oven-safe pot with a lid or even bake on a preheated pizza stone with a pan of water in the oven for steam. Whatever you have, your Caramelized Onion & Gouda Sourdough will still be fantastic.
What’s the best way to tell when caramelized onions are done?
Caramelized onions are ready when they’re deep golden brown, soft, and sweet-smelling. Don’t rush this process—low and slow cooking is what develops their signature flavor for this sourdough recipe.
Can I make this bread without a sourdough starter?
While the sourdough starter gives the bread its tang and character, you can try using a bit more yeast if you’re in a pinch. The flavor will be different, but you’ll still get a tasty loaf with caramelized onions and gouda woven throughout.
How can I tell when my Caramelized Onion & Gouda Sourdough is fully baked?
The loaf should be a deep golden brown all over and sound hollow when tapped on the bottom. If you have a thermometer, the internal temperature should read about 200°F. Letting it cool fully before slicing ensures the crumb sets perfectly.
Final Thoughts
If you’ve been searching for a bread that’s as impressive in taste as it is in looks, Caramelized Onion & Gouda Sourdough is your new go-to. Every slice is packed with bold, savory flavor and a hint of sweetness that’s impossible to resist. Give it a try—you just might find yourself baking it every week!
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Caramelized Onion & Gouda Sourdough Recipe
- Total Time: 13–14 hours
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
Delight in the rich flavors of caramelized onions and gooey gouda cheese baked into a crusty sourdough loaf. This artisan bread combines the natural tang of sourdough with sweet, slow-cooked onions and savory cheese, perfect for sandwiches, grilled cheese, or paired with hearty soups.
Ingredients
Dry Ingredients
- 3 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon instant yeast
Wet Ingredients
- 1 1/2 cups water (room temperature)
- 1/2 cup active sourdough starter
- 1 tablespoon olive oil
Add-ins
- 1 large yellow onion, thinly sliced
- 1 1/2 cups shredded gouda cheese
For Dusting
- Cornmeal or flour (for dusting)
Instructions
- Caramelize the Onions: In a skillet over medium-low heat, add olive oil and thinly sliced onions. Cook slowly, stirring occasionally for 25–30 minutes until deep golden and caramelized. Remove from heat and let cool completely.
- Mix the Dough: In a large mixing bowl, combine bread flour, whole wheat flour, salt, and instant yeast. Stir in room temperature water and active sourdough starter until a sticky dough forms. Cover and let rest for 30 minutes to allow autolyse.
- Incorporate Onions and Gouda: After the dough has rested, gently fold in the caramelized onions and shredded gouda cheese by stretching and folding the dough carefully. Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for 8–12 hours, until doubled in size and bubbly.
- Shape the Loaf: Turn the risen dough onto a lightly floured surface. Gently shape into a round loaf, being careful not to deflate the dough too much. Place seam-side up in a proofing basket or a bowl lined with a floured towel. Cover and let rest for 45–60 minutes to undergo final proofing.
- Prepare the Oven and Bake: Preheat the oven to 475°F (245°C) with a Dutch oven placed inside to heat. Once preheated, carefully turn the loaf onto a piece of parchment paper, score the top with a sharp blade to allow expansion, and transfer it into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and continue baking for 20–25 minutes until the crust is deep golden brown and crisp.
- Cool Before Slicing: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely for at least 1 hour before slicing to ensure the crumb is set and the flavors develop fully.
Notes
- Using smoked gouda adds a smoky depth of flavor that complements the caramelized onion nicely.
- Red onions can be substituted for a slightly sweeter, more delicate taste.
- This bread is excellent for making grilled cheese sandwiches or serving alongside your favorite soups or stews.
- Prep Time: 45 minutes (plus 8-12 hours rise time)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
