Caramelized Onion Gruyere Stuffed Bread Wreath (Printable)
Showstopping savory wreath with caramelized onions and melted Gruyere
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet active dry yeast (2 1/4 tsp)
03 - 1 cup warm milk (110°F)
04 - 2 tbsp granulated sugar
05 - 1 tsp salt
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg
→ Caramelized Onion Filling
08 - 2 large yellow onions, thinly sliced
09 - 2 tbsp unsalted butter
10 - 1 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 1 tsp fresh thyme leaves
14 - 1 tsp balsamic vinegar
→ Cheese Filling
15 - 2 cups Gruyere cheese, grated
16 - 1/2 cup Parmesan cheese, grated
→ Finishing
17 - 1 egg, beaten
18 - 1 tbsp poppy seeds or sesame seeds
19 - Fresh thyme sprigs for garnish
# How-To Steps:
01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy. Add flour, salt, melted butter, and egg. Knead by hand or with a mixer for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
02 - Heat butter and olive oil in a large skillet over medium-low heat. Add onions, salt, and pepper. Cook, stirring often, for 25–30 minutes until golden and deeply caramelized. Stir in thyme and balsamic vinegar, cook for 2 more minutes. Remove from heat and let cool.
03 - In a bowl, combine caramelized onions, Gruyere, and Parmesan cheeses until evenly distributed.
04 - Punch down the risen dough. On a lightly floured surface, roll out into a 12x18-inch rectangle. Evenly spread the onion-cheese filling over the dough, leaving a 1-inch border.
05 - Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal. Transfer to a parchment-lined baking sheet and form into a ring, pinching the ends together securely.
06 - Using kitchen scissors or a sharp knife, cut slits two-thirds of the way through the dough at 2-inch intervals around the ring. Gently turn each section slightly outward to expose the filling.
07 - Cover loosely with plastic wrap and let rise for 30–40 minutes until puffy.
08 - Preheat oven to 350°F. Brush the wreath with beaten egg. Sprinkle with poppy or sesame seeds if desired.
09 - Bake for 30–35 minutes until golden brown and cooked through. The internal temperature should reach 190°F. Cool slightly on the baking sheet.
10 - Garnish with fresh thyme sprigs if using. Serve warm or at room temperature.
# Helpful Tips:
01 -
- This bread transforms simple ingredients into something that looks like you spent hours on it, but the shaping is actually forgiving and fun
- The combination of sweet, slow-cooked onions and nutty Gruyere creates this incredible depth that makes people pause and ask what exactly is in it
02 -
- Hot filling makes the dough weirdly soft and hard to shape, so let those onions cool completely before you start rolling
- The dough will feel sticky and impossible to work with if you skip the flour on your rolling surface, so keep extra flour nearby
03 -
- Patience with the onions is what separates good from great here, so do not turn up the heat to speed things up
- If any cheese leaks during baking, press a little fresh cheese into the gaps right after it comes out of the oven