If you’re craving a loaf that’s golden, crusty, and positively bursting with savory, cheesy flavor, this Caramelized Onion & Gouda Sourdough is about to become your new obsession. The combination of slow-cooked, jammy onions and creamy gouda brings a sweet and smoky complexity to every bite, all tucked inside a chewy, artisan sourdough loaf. Whether you’re an experienced bread baker or diving into your very first sourdough adventure, this recipe delivers bakery-level results right from your home kitchen. You’ll want to serve this showstopper at every meal—just don’t be surprised if it disappears even faster than you’d expect!
Ingredients You’ll Need
This Caramelized Onion & Gouda Sourdough keeps things straightforward, but each ingredient is essential for the loaf’s signature flavor and structure. With just a handful of pantry staples and a few special additions, every bite will hit the perfect note between rustic comfort and gourmet delight.
- Bread Flour: Gives the sourdough its chewy interior and classic structure, so don’t substitute with all-purpose flour for best results.
- Whole Wheat Flour: Adds a touch of earthy depth and a beautiful, nutty aroma.
- Salt: Essential for bringing out the flavors and helping the crust form that irresistible crunch.
- Instant Yeast: Boosts fermentation for a consistent rise, even when working with sourdough starter.
- Warm Water: Helps activate the yeast and brings the dough together—ensure it’s not too hot or cold.
- Active Sourdough Starter: The heart and soul of artisan bread, lending that signature tang and chewy crumb.
- Shredded Gouda Cheese: Choose a mild smoked gouda for that gentle smokiness, or opt for sharp, aged gouda if you’re all about bold flavors.
- Caramelized Onions (cooled): Slow-cooked onions add sweetness and umami; just be sure they’re completely cool and not watery before adding.
- Extra Flour for Dusting: Keeps things from sticking when you’re shaping and transferring your dough.
How to Make Caramelized Onion & Gouda Sourdough
Step 1: Mix the Dough Base
Start by combining your bread flour, whole wheat flour, salt, and instant yeast in a large mixing bowl. Pour in the warm water and the active sourdough starter. Stir everything together until a shaggy, sticky dough begins to form. Don’t worry about getting things perfectly smooth just yet—this step is simply about bringing all the essential elements together.
Step 2: Let the Dough Rest
Cover your bowl with a towel or plastic wrap and let the dough rest for 30 minutes at room temperature. This rest period, known as autolysis, gives the flours time to fully hydrate, helping you achieve a stretchy, resilient dough that will rise beautifully later on.
Step 3: Stretch and Fold
Dive in with clean, wet hands and give the dough several gentle stretch-and-folds right in the bowl. Think of it like tucking the edges of the dough toward the center. Repeat this process a couple of times over the next two hours—these hands-on moments create powerful gluten structure for a lofty, open crumb. Keep the dough covered between folds.
Step 4: Add the Caramelized Onion & Gouda
For the final stretch and fold, sprinkle the cooled caramelized onions and gouda evenly across the dough’s surface. Gently fold and turn the dough to incorporate these flavor-packed additions without tearing. The cheese will melt into gorgeous pockets while the onions provide ribbons of sweetness throughout the Caramelized Onion & Gouda Sourdough.
Step 5: Shape and Proof
Turn the dough out onto a generously floured surface. Using gentle hands, shape it into a round loaf, being careful not to deflate all the lovely bubbles. Transfer your masterpiece, seam-side up, to a floured proofing basket or bowl. Cover and refrigerate overnight to let the flavors deepen and the structure set—it’s worth the wait!
Step 6: Bake Your Sourdough
The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside. Turn the chilled dough out onto parchment, score the top with a sharp knife for dramatic oven spring, and carefully move it into your hot Dutch oven. Bake covered for 25 minutes, then finish uncovered for another 20 to 25 minutes until it’s a deep, golden brown. The aroma alone will have your household waiting by the oven door!
Step 7: Cool and Slice
As tempting as it is to slice right in, let your Caramelized Onion & Gouda Sourdough cool completely on a wire rack. This lets the crust set and ensures the inside finishes cooking for the perfect slice every time. Once sliced, marvel at those cheesy ribbons and caramelized onion swirls—you did it!
How to Serve Caramelized Onion & Gouda Sourdough
Garnishes
To make your Caramelized Onion & Gouda Sourdough even more special, try brushing warm slices with a touch of melted butter or a drizzle of olive oil, then sprinkle with flaky salt or fresh herbs like thyme or chives. A scattering of extra shredded gouda on top, just before serving, also adds a delightful finishing touch.
Side Dishes
This bread shines alongside a creamy tomato soup or a steaming bowl of hearty vegetable stew. For a lighter touch, serve it with a crisp salad tossed in a zesty vinaigrette. Caramelized Onion & Gouda Sourdough makes even the simplest meal feel like something to celebrate.
Creative Ways to Present
For brunch, try cutting thick wedges and topping them with poached eggs or smashed avocado. Hosting a party? Slice and serve with cheesy dips, or use the sourdough as the base for gourmet crostini. No matter the occasion, this bread always invites “oohs” and “aahs” at the table.
Make Ahead and Storage
Storing Leftovers
After a day or two, keep any remaining Caramelized Onion & Gouda Sourdough tightly wrapped in foil or a bread bag at room temperature. The flavors continue to develop, and the crumb stays delightfully moist for several days—just be sure to keep air out to avoid drying.
Freezing
To freeze, slice the entire loaf (or individual pieces) and wrap tightly in plastic, then aluminum foil. Tuck it safely in the freezer for up to three months. That way, you can enjoy a slice of delicious Caramelized Onion & Gouda Sourdough anytime a craving hits—just thaw and revive as needed.
Reheating
Nothing beats the warm, just-baked feel of sourdough. Reheat slices in a toaster or warm the whole loaf in a 350°F (175°C) oven for 5-10 minutes. This brings back the crust’s crispness and melts any lingering bits of gouda to gooey perfection.
FAQs
Can I use a different cheese instead of gouda?
Absolutely! While gouda lends this bread its creamy texture and smoky flavor, feel free to swap in sharp cheddar, fontina, or even gruyère—just aim for a cheese that melts well and packs plenty of personality.
Do I have to use both instant yeast and a sourdough starter?
The instant yeast helps guarantee a strong, consistent rise, especially if your sourdough starter isn’t at peak power. However, if you have a super active starter, you can omit the yeast and let the natural fermentation work its magic—the timing may just stretch a bit longer.
How do I properly caramelize onions for this bread?
Slice onions thinly and cook them slowly in a splash of olive oil over medium-low heat, stirring frequently until golden brown and jammy, about 30-40 minutes. Let them cool completely and blot any excess moisture before folding them into the dough to keep your Caramelized Onion & Gouda Sourdough loaf light and airy.
What’s the best way to keep the bread crusty after slicing?
Store your sliced Caramelized Onion & Gouda Sourdough cut-side down on a cutting board and cover with a clean towel to maintain the crust. If you need longer storage, use a bread bag to prevent excess drying while still allowing air circulation.
Can I make mini loaves or rolls with this recipe?
Definitely! Divide and shape the dough into smaller portions after the bulk rise, and adjust baking time accordingly (watch closely, as smaller loaves or rolls may be ready 10-15 minutes sooner). The caramelized onions and gouda make every format irresistible.
Final Thoughts
If you’re looking for a baking adventure that delivers both flavor and fun, Caramelized Onion & Gouda Sourdough is the loaf to try. You’ll love every moment from the fragrant aroma wafting from the oven to that first, glorious cheesy bite. Give it a go—you might just find it becomes your most-requested bread recipe!
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Caramelized Onion & Gouda Sourdough Recipe
- Prep Time: 30 minutes (active)
- Cook Time: 50 minutes
- Total Time: 13 hours (including overnight proof)
- Yield: 1 loaf (10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Description
Indulge in the rich flavors of caramelized onions and gouda cheese in this delightful sourdough bread recipe. Perfect for a cozy homemade treat or to impress guests with your baking skills.
Ingredients
Main Dough:
- 3 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups warm water
- 1/2 cup active sourdough starter
Mix-ins:
- 1 cup shredded gouda cheese
- 1 cup caramelized onions (completely cooled)
- Extra flour for dusting
Instructions
- Prepare the Dough: Combine flours, salt, and yeast in a bowl. Add water and sourdough starter, mix to form a dough. Rest for 30 mins.
- Rise and Fold: Perform stretch-and-folds every 30 mins for 4-6 hours.
- Add Mix-ins: Gently fold in onions and gouda during the final stretch and fold.
- Shape and Proof: Shape dough into a loaf, proof in the fridge overnight.
- Bake: Preheat oven with Dutch oven inside. Bake the loaf until golden brown.
- Cool and Serve: Allow the bread to cool before slicing.
Notes
- Ensure caramelized onions are cool to prevent excess moisture in the dough.
- Consider using mild smoked gouda for a subtle flavor or sharp gouda for a stronger taste.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
