Caramelized Onion and Asiago Bread

Sweet caramelized onions and salty Asiago cheese combine for a burst of flavor in every bite.

Serves: 16Hands-on: 40 minutesTotal: 3 hours 50 minutesDifficulty: Medium

Serves: 16

Ingredients

  • 2 Tbsp. olive oil
  • 2 medium yellow onions, peeled and diced
  • 1 cup warm water
  • 2 Tbsp. granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 1 egg yolk
  • 1½ cups grated Asiago cheese
  • ¾ tsp. kosher salt
  • 4 cups bread flour
  • 2 Tbsp. cornmeal

Directions

  • Heat olive oil in a large sauté pan over high heat. Add onions and stir to coat. Reduce heat to medium and cook, stirring frequently, until onions are golden and caramelized, about 30 minutes. Set aside to cool.
  • In a large bowl combine water, 1 tablespoon sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Stir in remaining sugar, yolk, cheese, and cooled onions. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1½ hours.
  • Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan and set aside to proof for 30 minutes. Preheat oven to 375°F.
  • Dust the top of the risen loaves with flour, and using a serrated knife, cut an “X” into the surface of the dough, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.

Recipe Information

Serves: 16

Ingredients

  • 2 Tbsp. olive oil
  • 2 medium yellow onions, peeled and diced
  • 1 cup warm water
  • 2 Tbsp. granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 1 egg yolk
  • 1½ cups grated Asiago cheese
  • ¾ tsp. kosher salt
  • 4 cups bread flour
  • 2 Tbsp. cornmeal

Directions

  • Heat olive oil in a large sauté pan over high heat. Add onions and stir to coat. Reduce heat to medium and cook, stirring frequently, until onions are golden and caramelized, about 30 minutes. Set aside to cool.
  • In a large bowl combine water, 1 tablespoon sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Stir in remaining sugar, yolk, cheese, and cooled onions. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1½ hours.
  • Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan and set aside to proof for 30 minutes. Preheat oven to 375°F.
  • Dust the top of the risen loaves with flour, and using a serrated knife, cut an “X” into the surface of the dough, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat6g
Saturated Fat2.5g
Cholesterol20mg
Sodium200mg
Total Carbohydrate30g
Dietary Fiber2g
Sugars3g
Protein7g