Description
Caramelized Onion, Cheddar & Rosemary Sourdough is a rustic artisan loaf filled with sweet jam-like onions, sharp white cheddar, and fresh rosemary, baked to golden perfection.
Ingredients
Scale
- 1/2 cup active sourdough starter
- 1 1/2 cups water
- 3 1/4 cups bread flour
- 1 teaspoon salt
- 2 medium onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- 1/4 cup vegetable broth or water
- 1 tablespoon Worcestershire-style sauce
- 2 tablespoons balsamic vinegar
- 1/2 to 1 teaspoon fresh rosemary, finely chopped
- 1 cup sharp white cheddar cheese, shredded
Instructions
- In a heavy skillet over medium heat, melt butter. Add onions, salt, and pepper. Cook 20–25 minutes until deeply golden and jam-like.
- Stir in garlic, vegetable broth, Worcestershire-style sauce, and balsamic vinegar. Simmer briefly, then cool completely.
- Mix water and sourdough starter in a large bowl. Add flour and salt, mixing until no dry flour remains. Rest 30 minutes.
- Cover and ferment 8–10 hours until doubled.
- Stretch dough into a rectangle. Spread half the onions, rosemary, and cheddar. Fold into thirds. Add remaining filling in layers and fold again.
- Shape into a round loaf and place into a floured bowl or proofing basket. Proof 30–90 minutes.
- Preheat Dutch oven to 450°F. Transfer dough onto parchment and score.
- Bake covered 20 minutes. Reduce temperature to 425°F, remove lid, add remaining toppings, and bake 20 minutes more until internal temperature reaches 190°F.
- Cool at least 30 minutes before slicing.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg