Caramelized Onion Cheddar Rosemary Sourdough Bread (Print Version)
Savor the rich flavors of caramelized onions, sharp cheddar, and fragrant rosemary baked into a rustic sourdough loaf. A delightful artisan bread for any occasion.
# Recipe Info:
Prep Time: 60 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 105 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Sourdough Foundation
01 -
1 cup active sourdough starter
02 -
4 cups bread flour
03 -
1 1/2 cups warm water (90-95°F)
04 -
2 tsp fine sea salt
→ Caramelized Onion Heart
05 -
2 lbs large yellow onions, thinly sliced
06 -
2 tbsp unsalted butter
07 -
1 tbsp olive oil
08 -
1 tbsp balsamic vinegar
→ Savory Cheese & Aromatic Herbs
09 -
1 1/2 cups sharp cheddar cheese, shredded
10 -
2 tbsp fresh rosemary, finely chopped
11 -
1/2 tsp freshly ground black pepper
12 -
1/2 tsp garlic powder
# Instructions:
01 -
In a large pan, melt 2 tbsp unsalted butter and 1 tbsp olive oil over medium-low heat. Add 2 lbs large yellow onions, thinly sliced, and cook slowly for 30-40 minutes until deeply golden and sweet. Stir in 1 tbsp balsamic vinegar. Let cool completely before adding to your Artisan Caramelized Onion, Cheddar & Rosemary Sourdough.
02 -
In a large bowl, combine 1 1/2 cups warm water (90-95°F) and 1 cup active sourdough starter. Add 4 cups bread flour and 2 tsp fine sea salt. Mix until just combined, forming a shaggy dough. Cover and let rest for 30 minutes for the autolyse.
03 -
Gently fold the cooled 2 lbs caramelized onions, 1 1/2 cups sharp cheddar cheese (shredded), 2 tbsp fresh rosemary (finely chopped), 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder into the dough. Ensure even distribution throughout the dough.
04 -
Perform 3-4 sets of stretch and folds over 2-3 hours, resting 30 minutes between sets. Cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours, or until it has visibly increased in volume by 30-50% for your Artisan Caramelized Onion, Cheddar & Rosemary Sourdough.
05 -
Gently turn the dough onto a lightly floured surface. Shape into a tight boule or batard. Place seam-side up in a floured banneton or bowl. Cover and refrigerate for 12-18 hours for optimal flavor development and structure.
06 -
Preheat oven to 475°F (245°C) with a Dutch oven inside for 30 minutes. Carefully transfer the dough to the hot Dutch oven. Score the top. Bake covered for 20 minutes, then uncover and bake for another 25-30 minutes until golden brown and crusty.
07 -
Remove the Artisan Caramelized Onion, Cheddar & Rosemary Sourdough from the Dutch oven and transfer to a wire rack. Allow to cool for at least 1-2 hours before slicing. This ensures the crumb sets properly and flavors fully develop for the best texture.
# Notes:
01 -
Patience is key for truly caramelized onions. Cooking them slowly over low heat for the full duration will yield a rich, sweet flavor that elevates this sourdough.
02 -
Store leftover bread at room temperature in an airtight container or bread bag for up to 3 days. For longer storage, slice and freeze for up to 3 months, toasting directly from frozen.
03 -
Feel free to experiment with other cheeses like Gruyere or smoked gouda, or different herbs such as thyme or sage, to customize your sourdough.
04 -
This savory sourdough is fantastic served alongside a hearty soup or stew, as a gourmet grilled cheese, or simply toasted with a smear of butter.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Dutch oven
03 -
Large skillet
04 -
Measuring cups and spoons
05 -
Sharp knife
06 -
Cutting board
07 -
Parchment paper
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 10 g
Total Carbohydrate: 54 g
Protein: 13 g