Caramelized Onion, Cheddar & Rosemary Sourdough (Print Version)
Caramelized Onion, Cheddar & Rosemary Sourdough offers a savory, aromatic loaf. Enjoy rich flavors and a crusty texture, perfect for sandwiches or alongside meals.
# Recipe Info:
Prep Time: 75 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 125 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Vegetarian
# Ingredients:
→ The Sourdough Foundation
01 -
1 cup active sourdough starter
02 -
1 1/2 cups warm water (90-95°F)
03 -
3 1/2 cups bread flour, plus more for dusting
04 -
1/2 cup whole wheat flour
05 -
2 teaspoons fine sea salt
→ Sweet & Savory Infusion
06 -
2 large yellow onions (about 2 lbs)
07 -
4 tablespoons unsalted butter
08 -
1 tablespoon extra virgin olive oil
09 -
2 tablespoons fresh rosemary, finely chopped
10 -
1 tablespoon balsamic vinegar
→ Cheesy Heart & Finishing Touch
11 -
8 ounces sharp cheddar cheese, shredded
12 -
1/2 teaspoon freshly ground black pepper
13 -
Pinch of flaky sea salt, for topping
# Instructions:
01 -
Slice 2 large yellow onions thinly. In a large pan, melt 4 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil over medium-low heat. Add onions and cook slowly for 30-40 minutes until deeply golden and sweet. Stir in 2 tablespoons fresh rosemary and 1 tablespoon balsamic vinegar; cool completely for your Artisan Caramelized Onion, Cheddar & Rosemary Sourdough.
02 -
In a large bowl, combine 1 cup active sourdough starter with 1 1/2 cups warm water (90-95°F). Add 3 1/2 cups bread flour, 1/2 cup whole wheat flour, and 2 teaspoons fine sea salt. Mix until a shaggy dough forms, ensuring all flour is hydrated. Cover and let rest for 30 minutes.
03 -
After resting, gently fold the cooled caramelized onions, 8 ounces sharp cheddar cheese, and 1/2 teaspoon freshly ground black pepper into the dough. Work until the inclusions are evenly distributed throughout the dough. This step is key for the rich flavor of your Artisan Caramelized Onion, Cheddar & Rosemary Sourdough.
04 -
Cover the bowl and let the dough bulk ferment at room temperature for 3-4 hours, performing 3-4 sets of stretch and folds every 30-45 minutes during the first 2 hours. The dough should become airy and increase in volume.
05 -
Gently turn the dough out onto a lightly floured surface. Shape it into a tight round or oval. Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate for 8-12 hours for the best Artisan Caramelized Onion, Cheddar & Rosemary Sourdough texture.
06 -
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. Carefully transfer the cold dough into the hot Dutch oven. Score the top, sprinkle with a pinch of flaky sea salt. Bake covered for 20 minutes, then uncovered for 25-30 minutes until golden brown and crusty.
# Notes:
01 -
Don't rush the caramelization of the onions; low and slow heat is essential for developing their deep, sweet flavor.
02 -
Store cooled bread in an airtight container at room temperature for up to 3 days, or slice and freeze for longer enjoyment.
03 -
Consider substituting Gruyere or smoked gouda for the sharp cheddar, or using sweet onions for a milder flavor profile.
04 -
This bread is exceptional on its own, perfect alongside a hearty soup, or as the base for an elevated grilled cheese sandwich.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Dutch oven
03 -
Kitchen scale
04 -
Dough scraper
05 -
Sharp knife
06 -
Cutting board
07 -
Large skillet
08 -
Parchment paper
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 14 g
Total Carbohydrate: 44 g
Protein: 12 g