French onion bread
A comforting cheesy bread for the fall!
I can confidently say this is one of the best garlic breads you will ever try ! The slowly caramelised onion brings a whole new layer of flavour to this bread that is perfectly complimented by the Gruyere and mozzarella cheese mix. The perfect bread that’s great for both fall and winter days!
In this recipe the key is to slowly caramelise the onions with butter for extra richness and flavour, and something magical happens in this process, they become incredibly soft, sweet and packed with umami flavour.
🌱Vegan / GF options
🍽️ 1 large loaf
Ingredients
2 onions, thinely sliced
25g (vegan) butter
1 tsp sugar
2 garlic cloves, chooped
100mL white wine (optional)
Shreded gruyere/mozzarella
Fresh thyme
1 loaf of bread (GF option)
Method
Take a medium size pan, add your butter and bring it to medium heat. Once the butter starts melting add it to the pan and fry with the lid on for 10 mins until soft.
Sprinkle in the sugar, salt, pepper, and add the thyme, chopped garlic and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden and soft.
Finally Increase the heat and keep stirring as you gradually add the wine. Let it simmer for 5 minutes until the wine has evaporated. Remove from the heat.
Take your loaf of bread and slice it in half. Take one half and spead it with a generous amounth of your cooked onions. Finally add a genrous layer of shredded mozzarella and gruyere cheese mix.
Transfer the load to a baking tray covered with parchment paper and bake in a pre heated oven at 180C for 15-20min until the cheese has melted and aquired a golden colour.
Once baked, remove from the oven, slice and enjoy while hot.
FAQS and Tips
You make the onions in advance and store them in a container in the fridge for up to 3 days until ready to use for your bread
For the bread I recommend a good crusty sourdough although French bagette also works
You can use shallots or even red onions instead of white onions
If you prefer not to use wine you can add a splash of balsamic vinegar instead, which will help release the sugars in the onion and further caramelise it
