Caramelized Onion & Gouda Sourdough Bread

Imagine slicing into a golden-crusted loaf, releasing waves of sweet caramelized onions and nutty, melted Gouda that perfectly complement the tangy sourdough crumb. This Caramelized Onion & Gouda Sourdough Bread transforms your typical sourdough into an artisan masterpiece that’s both rustic and sophisticated. The combination of deeply caramelized onions, creamy Gouda cheese, and that distinctive sourdough tang creates a bread that’s perfect for sandwiches, toast, or simply enjoying warm with butter.

You’ll learn how to incorporate these flavorful add-ins without compromising the bread’s structure, master the art of achieving that perfect crust, and discover pro techniques for evenly distributing ingredients throughout your loaf.

Table of Contents

Why You’ll Love This Recipe

This Caramelized Onion & Gouda Sourdough Bread delivers an unforgettable eating experience with every slice. The sweet, jammy onions provide pockets of concentrated flavor that contrast beautifully with the sharp, nutty Gouda melted throughout the crumb. The tangy sourdough base cuts through the richness, creating perfect balance. Unlike plain sourdough, this enriched version offers textural excitement with crispy cheese bits on the crust and tender, flavorful pockets inside.

It’s surprisingly approachable for home bakers, even if you’re relatively new to sourdough baking. The process follows standard sourdough techniques with simple additions at just the right moment. This bread impresses at dinner parties, elevates your breakfast toast game, and makes exceptional grilled cheese sandwiches. The aroma alone, with caramelized onions mingling with baking bread, will have everyone gathering in your kitchen long before it’s ready to slice.

Ingredients

For the Dough:

• 500g (4 cups) bread flour or all-purpose flour
• 350g (1½ cups) water at room temperature
• 100g (½ cup) active sourdough starter, fed and bubbly
• 10g (2 teaspoons) fine sea salt

For the Mix-Ins:

• 3 medium yellow onions, thinly sliced (about 3 cups)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 ounces (225g) aged Gouda cheese, cut into small cubes
• 1 teaspoon fresh thyme leaves
• ½ teaspoon black pepper
• Pinch of sugar for caramelizing

The quality of your sourdough starter directly impacts the flavor and rise, so ensure it’s active and doubles within 4-6 hours of feeding. Aged Gouda melts beautifully and provides superior flavor compared to young Gouda. The combination of butter and olive oil prevents burning while caramelizing the onions, which typically takes 30-40 minutes for proper development of sweetness.

Pro Tips

Caramelize onions properly: Low and slow is the only way to achieve true caramelization. Cook your onions over medium-low heat for at least 30 minutes, stirring occasionally. They should be deeply golden brown and sweet, not just softened. Rush this process, and you’ll have raw-tasting onions that release moisture into your dough. Let the caramelized onions cool completely before adding them to prevent killing your yeast and creating a gummy texture.

Control moisture levels: Caramelized onions and cheese both add moisture to your dough, which can make shaping difficult and create a dense crumb. Reduce your water by about 25g (2 tablespoons) compared to your standard sourdough recipe. After caramelizing, spread the onions on a baking sheet to cool and allow excess moisture to evaporate for 15-20 minutes.

Distribute ingredients evenly: Don’t add your onions and Gouda during initial mixing. Instead, incorporate them during the final stretch and fold, typically 2-3 hours into bulk fermentation. Gently press the dough into a rectangle, spread the cooled onions and cheese cubes evenly across the surface, then fold and perform a lamination technique to ensure distribution without degassing the dough completely.

Step-by-Step Instructions

Step 1: Prepare Your Sourdough Starter

Feed your sourdough starter 4-6 hours before mixing your dough. You want it active, bubbly, and doubled in size. To test readiness, drop a small spoonful into water; if it floats, it’s ready to use. This ensures proper fermentation and rise for your Caramelized Onion & Gouda Sourdough Bread.

Step 2: Caramelize the Onions

Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions, a pinch of salt, and a pinch of sugar. Cook for 30-40 minutes, stirring every 5-7 minutes, until deeply golden and sweet. Add thyme and pepper during the last 5 minutes. Spread on a baking sheet to cool completely while you prepare the dough.

Step 3: Mix the Dough

In a large bowl, combine water and active starter, stirring to dissolve. Add flour and mix until no dry flour remains. The dough will be shaggy and rough. Cover and let rest for 30-60 minutes for autolyse, which helps develop gluten structure naturally.

Step 4: Add Salt and Perform Initial Folds

Sprinkle salt over the dough and incorporate by pinching and folding. Perform your first set of stretch and folds by grabbing one side of the dough, stretching it up, and folding it over itself. Rotate the bowl 90 degrees and repeat four times. Cover and rest for 30 minutes.

Step 5: Complete Bulk Fermentation

Over the next 3-4 hours, perform stretch and folds every 30 minutes for the first 2 hours. After the second set of folds, add your cooled caramelized onions and cubed Gouda. Gently press the dough into a rectangle, distribute the onions and cheese evenly, then fold the dough over itself multiple times to incorporate. Continue with one or two more sets of folds at 30-minute intervals. The dough should increase by about 50% in volume and show bubbles on the surface.

Step 6: Pre-Shape and Bench Rest

Turn the dough onto a lightly floured surface. Gently shape into a round by folding the edges toward the center. Let rest uncovered for 20-30 minutes while you prepare your banneton or proofing basket with rice flour.

Step 7: Final Shape

Flip the dough so the smooth side is down. Gently press into a rectangle, fold the left and right sides toward the center, then roll from top to bottom, creating tension on the surface. Place seam-side up in your prepared banneton. Some cheese and onion pieces may peek through, which is perfectly fine and creates beautiful texture on the crust.

Step 8: Cold Proof

Cover your banneton with a plastic bag or damp towel and refrigerate for 8-16 hours. This cold retardation develops complex flavors in your Caramelized Onion & Gouda Sourdough Bread and makes scoring easier.

Step 9: Score and Bake

Preheat your oven to 450°F (232°C) with a Dutch oven inside for 45 minutes. Turn your dough onto parchment paper, score with a sharp blade or lame in your desired pattern. Carefully transfer to the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until deep golden brown. The internal temperature should reach 205-210°F (96-99°C).

Step 10: Cool Completely

Transfer your finished loaf to a wire rack. Resist cutting for at least 2 hours, as the crumb continues setting during cooling. Cutting too early results in a gummy texture.

Because this is a rich treat, it’s best enjoyed as occasional brunch or dessert. You may lighten it by reducing glaze sugar or using lower-fat milk.

Variations

Caramelized Onion and Gruyere Sourdough: Substitute Gruyere for Gouda to create a more assertive, nutty flavor profile that pairs exceptionally well with the sweet onions. Gruyere melts beautifully and creates more dramatic cheese pulls when sliced warm.

Roasted Garlic and Gouda Version: Add 2-3 heads of roasted garlic along with your onions for a deeper, mellower garlic flavor that complements the cheese. This variation of onion Gouda sourdough bread works wonderfully for garlic lovers without the sharp bite of raw garlic.

Whole Wheat Caramelized Onion Loaf: Replace 100-150g of bread flour with whole wheat flour for a nuttier, earthier flavor that enhances the caramelized onions. You may need to increase water by 10-15g as whole wheat absorbs more liquid. This hearty onion and cheese sourdough variation offers additional nutrition and complexity.

Storage and Serving

Store your Caramelized Onion & Gouda Sourdough Bread at room temperature for 3-4 days, wrapped in a clean kitchen towel or paper bag to maintain crust texture. Avoid plastic bags, which make the crust soft. For longer storage, slice and freeze for up to 3 months in a freezer-safe bag. Toast frozen slices directly from the freezer for quick breakfasts.

Serve this bread as the star of a cheese board alongside additional Gouda wedges, cured meats, and grainy mustard. It makes extraordinary grilled cheese sandwiches, especially paired with crispy bacon and tomato soup. Toast thick slices and top with a fried egg and arugula for an elevated breakfast. The bread also shines alongside French onion soup, creating a complete caramelized onion experience. For entertaining, serve warm wedges with cultured butter and flaky sea salt. The bread pairs beautifully with full-bodied red wines and craft beers.

Frequently Asked Questions

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Conclusion

This Caramelized Onion & Gouda Sourdough Bread is comfort food at its finest with its perfect balance of sweet, savory, and tangy flavors wrapped in a crackling golden crust. The deeply caramelized onions provide natural sweetness that harmonizes beautifully with the sharp, nutty Gouda, while the sourdough tang ties everything together in each satisfying bite. It’s the kind of dish that transforms simple meals into special occasions, whether you’re serving it alongside soup, building the ultimate grilled cheese, or simply enjoying a warm slice with good butter.

The process may seem involved, but each step builds toward that moment when you slice into your finished loaf and discover the beautiful distribution of golden onions and melted cheese throughout the tender crumb. Once you master this technique, you’ll find yourself returning to this recipe again and again, perhaps experimenting with the variations or creating your own signature add-ins. Share this bread with friends and family, and watch it disappear within hours. The combination of artisan technique and bold flavors makes this loaf worthy of any special gathering or quiet morning at home.

If you enjoy enriched breads, be sure to check out our other brioche-style recipes like [Your Related Brioche / Bread Recipe] .