Pull-Apart Cheesy Onion Bread Recipe

You tell someone you made homemade bread and you’re often met with a surprised expression. Why is that? It seems that people just don’t do it much anymore. If they think homemade bread, it’s usually more along the banana, dessert variety…not savory, dinner style bread. There are many kinds of breads and they’re often divided into two categories: yeast and non. This is a non-yeast bread that’s dense, yet somehow fluffy.

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Ask my husband what his favorite homemade bread is and he’ll tell you all about this one. It’s a cheesy, onion filled, golden cream colored buttermilk bread sprinkled with blue black poppy seeds. Buttermilk, the unsung star ingredient if you will, is an underutilized ingredient if I’ve ever known one. Its tart and tangy flavor complements a wide range of flavors. What makes this bread wondrous is its scrumptious taste and short prep time. As far as homemade breads go, it’s simple to make, especially if you’re familiar with monkey bread.

Since I first read this recipe in the September 2009 issue of “Food and Wine,” I’ve enjoyed making it for anything from a rainy day to a dinner party. I’ve followed this recipe almost a dozen times since then and it smells so rich and satisfying as it’s baking that my husband and any guests we might have are already enjoying it before it’s even done. I hope you have the same experience!

Here’s the recipe as I made it:

Pull-Apart Cheesy Onion Bread Recipe
by Grace Parisi

1 1/2 sticks cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tbsp. poppy seeds
Kosher salt and freshly ground pepper
1 c. coarsely shredded Gruyère cheese (3 oz.)
2 c. all-purpose flour, plus more for dusting
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 c. buttermilk

  1. Preheat the oven to 425°F. Butter a 9-by-4 1/2-in. metal loaf pan.
  2. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tbsp. of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 mins. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
  3. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse a few times, just until a soft dough forms.
  4. Turn the dough out onto a well-floured work surface and knead a couple times. Pat or roll the dough into a 2-by-24-in. rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces.
  5. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
  6. Bake the loaf in the center of the oven for about 30 mins., until it is golden and risen. Let the bread cool for at least 15 mins. before unmolding and serving.

The unmolded loaf can be stored at room temperature for up to two days. Rewarm before serving. It tastes best when warm, but if you’re just reheating a few pieces the next day or a couple days later, you can also toast it in the toaster oven.

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Put this bread out at any upcoming holiday meal and I’m sure you’ll get great reviews! Just remember to serve it warm or reheat it.

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

09. December 2010 by Nina
Categories: Recipes | Tags: , , , , , , , , , , , , , , | 2 comments

2 Responses

  1. looks delicious! i am from bflo and just found your blog- am excited to keep reading!

    • Nina says:

      Thanks! I’m glad you found it and are enjoying the recipes. I haven’t posted lately because I just had surgery recently, but I’m recovering well and anxious to get back in the kitchen very soon! Stay tuned!!