Caramelized Onion Cheddar Bread Recipe

Introduction

Caramelized Onion Cheddar Bread is a warm, flavorful loaf perfect for comforting meals or sharing with friends. With sweet onions and melted cheddar baked into soft bread, it offers a delicious twist on classic homemade bread.

Ingredients

• 1 packet active dry yeast (ensure it is fresh for best activity)
• 1 cup warm water (approximately 110°F)
• 2 tablespoons sugar (fuels yeast during fermentation)
• 1 cup milk (whole milk offers the best flavor)
• 2 tablespoons olive oil (can substitute with melted butter)
• 1 teaspoon salt (enhances flavor and controls yeast activity)
• 5 cups all-purpose flour (can substitute with bread flour)
• 2 onions, finely sliced (sweet onions are preferred)
• 3 cups cheddar cheese, grated (can substitute with Gouda or Provolone)
• 2 teaspoons fresh thyme or rosemary (optional; omit if desired)

Instructions

1. Step 1: Caramelize the onions by heating olive oil in a skillet over medium heat. Add the sliced onions and cook for 10–15 minutes until softened. Reduce the heat and cook for an additional 45 minutes until the onions are golden and fragrant.
2. Step 2: Prepare the dough by combining sugar, yeast, and warm water in a large bowl. Let it sit until foamy, about 5–10 minutes. Mix in the milk, olive oil, salt, caramelized onions, and flour until just combined.
3. Step 3: Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a damp cloth, and let it rise until doubled in size, about 1–2 hours.
5. Step 5: Punch down the dough, divide it in two, and roll each piece into a rectangle. Sprinkle each with grated cheddar cheese and herbs if using. Roll each tightly and braid the two loaves together or shape as desired.
6. Step 6: Place the braided loaves in greased pans, cover, and let rise until puffy, about 1 hour.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the bread for about 50 minutes, rotating pans halfway through baking. Cover with foil if the bread browns too quickly.
8. Step 8: Let the bread cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use bread flour instead of all-purpose flour for a chewier texture.
• Try swapping cheddar for smoked gouda for a different flavor profile.
• Add a pinch of cayenne or smoked paprika to the onions while caramelizing for a subtle kick.
• For a dairy-free option, substitute milk with almond or oat milk and olive oil for butter.

Storage

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled bread tightly wrapped for up to 2 months. Reheat slices in a toaster or oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without fresh herbs?

Yes, the herbs are optional. The bread will still be flavorful from the caramelized onions and cheddar cheese without them.

How do I know if the yeast is still active?

Proof your yeast by mixing it with warm water and sugar. If it becomes foamy and bubbly within 5–10 minutes, it is active and good to use.

Caramelized Onion Cheddar Bread Recipe

---

★★★★★

4.9 from 511 reviews

• Author: Julian
• Total Time: 3 hours 10 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Caramelized Onion Cheddar Bread recipe combines sweet, slow-cooked onions with sharp cheddar cheese in a soft, fluffy yeast bread. Perfect as a comforting snack or accompaniment to meals, this homemade bread features layers of rich flavor thanks to the caramelized onions, fresh herbs, and melted cheese woven into the dough. With a soft interior and golden crust, it’s an irresistible treat for bread lovers.

---

Ingredients

Scale 1x2x3x

Yeast Dough Base

• 1 packet Active Dry Yeast (Ensure it is fresh for best activity)
• 1 cup Warm Water (Approximately 110°F)
• 2 tablespoons Sugar (Fuels yeast during fermentation)
• 1 cup Milk (Whole milk offers the best flavor)
• 2 tablespoons Olive Oil (Can substitute with melted butter)
• 1 teaspoon Salt (Enhances flavor and controls yeast activity)
• 5 cups All-Purpose Flour (Can substitute with bread flour)

Filling

• 2 Onions, finely sliced (Sweet onions are preferred)
• 3 cups Cheddar Cheese, grated (Can substitute with Gouda or Provolone)
• 2 teaspoons Fresh Thyme or Rosemary (Optional; omit if desired)

---

Instructions

1. Caramelize Onions: Heat olive oil in a skillet over medium heat. Add the thinly sliced onions and cook for 10-15 minutes until they start to soften. Reduce the heat to low and continue cooking for an additional 45 minutes until the onions turn golden-brown in color and become fragrant, stirring occasionally to prevent burning.
2. Prepare Dough: In a large mixing bowl, combine the sugar, active dry yeast, and warm water. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active. Once foamy, mix in the milk, olive oil, salt, caramelized onions, and flour. Stir until the dough just begins to come together.
3. Knead Dough: Transfer the dough onto a floured surface. Knead the dough for approximately 8-10 minutes by hand until it becomes smooth, elastic, and no longer sticky. Add small amounts of flour as needed to prevent sticking, but avoid over-flouring.
4. First Rise: Lightly grease a large bowl and place the kneaded dough inside. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Shape the Bread: Punch down the risen dough to release trapped air. Divide the dough into two equal portions. Roll each portion into a rectangle shape on a floured surface. Sprinkle the grated cheddar cheese evenly over the rectangle, along with the fresh thyme or rosemary if using. Roll the dough tightly into a log shape, then braid the two logs together or shape as desired.
6. Second Rise: Place the braided loaves into greased loaf pans. Cover them loosely with a cloth or plastic wrap and allow them to rise again for about 1 hour, until puffy and nearly doubled.
7. Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaves for about 50 minutes, rotating the pans halfway through the baking time to ensure even browning. If the bread starts to brown too quickly, tent the tops with foil to prevent burning.
8. Cool the Bread: Remove the bread from the oven and let it cool in the pans for 5 minutes. Then transfer the loaves to a wire rack and allow them to cool completely before slicing to preserve the texture.

Notes

• Be patient while caramelizing onions; slow cooking brings out the natural sweetness.
• Use fresh yeast for best results; expired yeast may not rise properly.
• You can substitute cheddar with other semi-hard cheeses like Gouda or Provolone for a different flavor profile.
• If you prefer a stronger herb taste, increase thyme or rosemary up to 1 tablespoon.
• Store bread in an airtight container to keep it fresh for up to 3 days, or freeze for longer storage.
• If you do not want to braid, shape loaves as desired, such as oblong or round.

• Prep Time: 45 minutes
• Cook Time: 1 hour 5 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: caramelized onion bread, cheddar bread, homemade bread, savory bread, yeast bread, comfort food, cheesy bread, bread recipe