Cheese and Onion Bread with Caramelized Onions and Melted Cheese

Quick Recipe Version (TL;DR)

• Yield: 1 (9 x 5-inch / 23 x 13 cm) loaf, about 10 slices
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 3 hours 45 minutes

Quick Ingredients

• 2 large yellow onions (about 500 g), thinly sliced
• 2 tbsp (30 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 1 tsp kosher salt (for onions)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp balsamic vinegar
• 3 1/2 cups (420 g) bread flour
• 2 1/4 tsp (7 g) instant yeast
• 2 tsp (10 g) granulated sugar
• 1 1/2 tsp (9 g) kosher salt (for dough)
• 3/4 cup (180 g) warm water (38–40°C / 100–104°F)
• 1/4 cup (60 g) warm milk (38–40°C / 100–104°F)
• 2 tbsp (30 g) unsalted butter, softened
• 1 1/2 cups (170 g) sharp cheddar, shredded
• 1 cup (85 g) low-moisture mozzarella, shredded
• 1 large egg + 1 tbsp (15 ml) milk (for egg wash)

Do This

• 1. Caramelize onions in butter + olive oil for 35 minutes; finish with thyme and balsamic; cool 10 minutes.
• 2. Mix flour, yeast, sugar, and salt; add warm water, warm milk, and softened butter; knead 8 minutes.
• 3. Rise covered for 60 minutes (until doubled).
• 4. Roll dough into a 10 x 16-inch (25 x 40 cm) rectangle; add onions and cheese; roll up and pinch seam.
• 5. Proof in a greased 9 x 5-inch (23 x 13 cm) loaf pan for 45 minutes; heat oven to 190°C / 375°F.
• 6. Egg wash; bake 40 minutes; cool 20 minutes before slicing.

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Why You’ll Love This Recipe

• Big savory flavor: sweet, jammy caramelized onions plus pockets of melted cheese in every slice.
• Soft, sliceable loaf: tender crumb that’s great warm, toasted, or as sandwich bread.
• Home-cook friendly: simple dough, straightforward shaping, and very forgiving.
• Perfect with meals: excellent alongside soup, chili, roasted meats, or a simple salad.

Grocery List

• Produce: 2 large yellow onions, fresh thyme (optional)
• Dairy: unsalted butter, milk, sharp cheddar cheese, low-moisture mozzarella, 1 large egg
• Pantry: bread flour, instant yeast, granulated sugar, kosher salt, olive oil, balsamic vinegar

Full Ingredients

Caramelized Onions

• 2 large yellow onions (about 500 g), halved and thinly sliced
• 2 tbsp (30 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 1 tsp kosher salt
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp balsamic vinegar

Dough

• 3 1/2 cups (420 g) bread flour
• 2 1/4 tsp (7 g) instant yeast
• 2 tsp (10 g) granulated sugar
• 1 1/2 tsp (9 g) kosher salt
• 3/4 cup (180 g) warm water (38–40°C / 100–104°F)
• 1/4 cup (60 g) warm milk (38–40°C / 100–104°F)
• 2 tbsp (30 g) unsalted butter, softened

Cheese Filling and Finish

• 1 1/2 cups (170 g) sharp cheddar cheese, shredded
• 1 cup (85 g) low-moisture mozzarella cheese, shredded
• 1 large egg
• 1 tbsp (15 ml) milk (for egg wash)

Step-by-Step Instructions

Step 1: Caramelize the onions until sweet and jammy

Set a large skillet over medium heat. Add the butter and olive oil. Once the butter melts, add the sliced onions and kosher salt. Cook for 35 minutes, stirring every 3–4 minutes.

At first the onions will soften and release liquid; keep going until they turn a deep golden brown and smell sweet. In the last 2 minutes, stir in the thyme and balsamic vinegar. Scrape any browned bits off the pan (that’s flavor). Transfer onions to a plate and let cool for 10 minutes.

Step 2: Mix the dough

In a large bowl, whisk together the bread flour, instant yeast, sugar, and salt. Pour in the warm water and warm milk, then add the softened butter. Stir with a sturdy spoon until a shaggy dough forms and there are no dry flour pockets.

Step 3: Knead until smooth and elastic

Knead the dough for 8 minutes by hand on a lightly floured counter (or 6 minutes using a stand mixer on medium-low with a dough hook). The dough should feel smooth, slightly tacky, and stretchy. If it is very sticky and won’t hold shape, knead in 1 tbsp (8–10 g) flour at a time, up to 2 tbsp total.

Step 4: First rise (bulk fermentation)

Lightly grease a clean bowl with a small amount of oil or butter. Place the dough inside and turn it once to coat. Cover tightly and let rise at warm room temperature (about 22–24°C / 72–75°F) for 60 minutes, or until doubled in size.

Step 5: Prep the filling and pan

Grease a 9 x 5-inch (23 x 13 cm) loaf pan. In a bowl, combine the cheddar and mozzarella so you can sprinkle it evenly. Make sure the onions are cool enough to handle; warm onions can melt the cheese too early and make shaping messy.

Step 6: Shape the loaf with onions and cheese

Turn the dough out onto a lightly floured surface and gently press it into a rectangle. Roll it to a 10 x 16-inch (25 x 40 cm) rectangle, with the long side facing you.

Evenly scatter the caramelized onions over the dough, leaving a 1-inch (2.5 cm) border along the top edge. Sprinkle the cheese mixture evenly over the onions. Starting from the long edge closest to you, roll the dough up into a tight log. Pinch the seam closed and tuck the ends under.

Place the log seam-side down into the greased loaf pan.

Step 7: Second rise and oven prep

Cover the loaf pan and let the dough rise for 45 minutes, until the dough crowns about 1 inch (2.5 cm) above the rim of the pan.

When the dough has 15 minutes left to proof, preheat the oven to 190°C / 375°F with a rack in the center position.

Step 8: Egg wash, bake, and cool before slicing

In a small bowl, whisk together the egg and milk. Brush the top of the loaf evenly with egg wash.

Bake for 40 minutes at 190°C / 375°F. The top should be deep golden brown, and the center of the loaf should read 93°C / 200°F on an instant-read thermometer.

Cool the loaf in the pan for 10 minutes, then transfer to a rack and cool for 20 minutes before slicing. This sets the crumb and keeps the cheese from tearing out as you cut.

Pro Tips

• Go darker on the onions than you think: true caramelization takes time. Deep golden-brown onions give the bread its signature sweet-savory punch.
• Cool the onions before filling: warm onions can make the dough slippery and cause uneven spirals.
• Shred your own cheese if possible: pre-shredded cheese contains anti-caking agents that melt less smoothly.
• Want a higher loaf? Use bread flour (not all-purpose) for better structure and lift.
• Check doneness by temperature: pull the bread at 93°C / 200°F in the center for a fully baked, sliceable loaf.

Variations

• Beer cheese and onion loaf: replace the warm water with 3/4 cup (180 g) warm amber beer (38–40°C / 100–104°F) for a deeper, malty flavor.
• Herb-forward: add 1 tbsp chopped fresh chives or parsley to the cheese mixture, and increase thyme to 2 tsp.
• Spicy: add 1/2 tsp crushed red pepper flakes to the onions and swap half the cheddar for pepper jack.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 2 days. For longer storage, wrap well and refrigerate for up to 5 days; warm slices in a toaster or a 160°C / 325°F oven for 8–10 minutes for the best texture. To freeze, wrap the whole loaf (or individual slices) in plastic wrap and then foil; freeze for up to 2 months. Thaw at room temperature for 2 hours, then rewarm at 160°C / 325°F for 10–12 minutes.

Nutrition (per serving)

Approximate, per 1 slice (1/10 loaf): 290 calories, 11 g protein, 34 g carbohydrates, 12 g fat, 3 g fiber, 4 g sugar, 520 mg sodium.