Caramelized Onion Gruyere Stuffed Bread Wreath (Printable)
Showstopping savory wreath with caramelized onions and Gruyere, perfect for holidays
# What You’ll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 cup warm milk (110°F)
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon salt
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg
→ Caramelized Onion Filling
08 - 2 large yellow onions, thinly sliced
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 teaspoon fresh thyme leaves
14 - 1 teaspoon 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 tablespoon poppy seeds or sesame seeds
19 - Fresh thyme sprigs for garnish
# 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.
03 - Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
04 - 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.
05 - Stir in thyme and balsamic vinegar, cook for 2 more minutes. Remove from heat and let cool completely.
06 - In a bowl, combine cooled caramelized onions, Gruyere cheese, and Parmesan cheese. Mix until evenly distributed.
07 - Punch down the risen dough. On a lightly floured surface, roll out into a 12x18-inch rectangle.
08 - Evenly spread the onion-cheese filling over the dough, leaving a 1-inch border around the edges.
09 - Starting from the long side, tightly roll up the dough into a log. Pinch the seam firmly to seal.
10 - Transfer to a parchment-lined baking sheet and form into a ring, pinching the ends together securely.
11 - 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.
12 - Cover loosely with plastic wrap and let rise for 30–40 minutes until puffy.
13 - Preheat oven to 350°F.
14 - Brush the wreath generously with beaten egg. Sprinkle with poppy or sesame seeds if desired.
15 - Bake for 30–35 minutes until deeply golden brown and cooked through. The internal temperature should reach 190°F.
16 - Let cool slightly on the baking sheet. Garnish with fresh thyme sprigs if using.
17 - Serve warm or at room temperature. Pull apart individual sections to serve.
# Expert Advice:
01 -
- The dough yields the softest pillowy texture that still holds up beautifully to all that cheese
- Caramelized onions become something magical when they melt into Gruyere
02 -
- Hot milk will kill your yeast instantly so test it on your wrist like baby formula
- The dough needs to be completely rolled out before filling or the layers become uneven
03 -
- Patience with the onions is everything because rushed onions never develop that deep sweetness
- Brush some of the egg wash between the cut sections for the most even golden color