Caramelized Onion Gruyere Stuffed Bread Wreath (Print)
Showstopping savory wreath with caramelized onions and melted Gruyere, ideal for festive gatherings and special occasions.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 1/4 tsp) active dry yeast
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 or 1/2 tsp dried thyme
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 for egg wash
18 - 1 tbsp poppy seeds or sesame seeds (optional)
19 - Fresh thyme sprigs for garnish (optional)
# How to Make:
01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy and activated.
02 - Add flour, salt, melted butter, and egg to the yeast mixture. Knead by hand or with a stand 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.
03 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced 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 completely.
04 - Combine cooled caramelized onions, grated Gruyere, and grated Parmesan in a bowl. Mix thoroughly until evenly distributed.
05 - 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 around the edges.
06 - Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal securely. Transfer to a parchment-lined baking sheet and form into a ring, pinching the ends together to create a continuous circle.
07 - 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.
08 - Cover loosely with plastic wrap and let rise for 30–40 minutes until puffy and slightly expanded.
09 - Preheat oven to 350°F. Brush the entire wreath generously with beaten egg. Sprinkle with poppy or sesame seeds if desired.
10 - Bake for 30–35 minutes until golden brown and cooked through. The internal temperature should reach 190°F. Cool on the baking sheet for 10 minutes. Garnish with fresh thyme sprigs if using. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of sweet onions and nutty Gruyere creates this incredible flavor that keeps everyone coming back for seconds
- It looks impressive but actually comes together with mostly hands-off time, letting your oven do the heavy lifting
02 -
- I learned the hard way that cutting the slits too deep makes the wreath fall apart during baking, so stop at two-thirds of the way through
- Room temperature onions work better in the filling because hot ones can melt the cheese too fast and make everything messy
03 -
- Use kitchen shears instead of a knife for cutting the slits, they give you more control and won't drag the dough
- If the wreath starts browning too quickly, tent it loosely with foil for the last ten minutes of baking