Even if you’re not a baker, you’ll be able to pull off this easy cheesy onion bread recipe. Your whole family will enjoy eating this pull-apart treat at dinner time because it’s very similar to monkey bread, but doesn’t take as long to make. Spread the buttery biscuit dough with a savory onion-Gruyère mixture, then stack layers of it in a loaf pan while it bakes for extra gooey goodness. For the best Raleigh catering prices, menus, and customer service, please call Catering By Design. We can provide Raleigh catering services for events both big and small. If you do not require full staff, we can simply deliver our delicious food to your location and leave after we guarantee everything meets your requirements. Call us today and ask about our corporate lunch-and-learn program. Getting married? Brides can schedule their free menu tasting by clicking here.
- 1 and 1/2 sticks – cold and unsalted butter – 1 stick cubed
- 1 – large onion, chopped finely
- 1 tablespoon – poppy seeds
- 1 cup – coarsely shredded Gruyère cheese
- 2 cups – all-purpose flour, plus more for dusting
- 2 teaspoons – baking powder
- 1/2 teaspoon – baking soda
- 1 cup – buttermilk
- Kosher salt
- Freshly ground pepper
First, you’ll need to preheat your oven to 425 degrees F. Next take your 9 x 4 1/2-inch metal loaf pan and grease it with butter. Now take your large skillet and melt 1/2 stick of the uncubed butter. Pour 2 tablespoons of the melted butter into a small bowl and keep it for later. Add the chopped onion to the skillet and cook over medium to moderate heat for about 8 minutes, or until they are are softened. You’ll need to stir the onions occasionally. Now mix in the poppy seeds and season with salt and pepper to taste. Place the onion mixture onto a plate and cool for about 5 minutes in the refrigerator. Now stir in the Gruyère.
Using a food processor, pulse your flour, baking powder, baking soda, and salt together – hand mix if you do not own a food processor. Next add the cubed butter and pulse this mixture until the butter cubes are the size of small peas. Now you’ll add the buttermilk and pulse this 5 or 6 times until the dough forms.
Flip the dough out onto a well-floured work surface. Knead the dough 2 or 3 times and then roll it into a 2- by 24-inch rectangle. Now spread your onion mixture all over the top of the dough. Cut the dough crosswise into 10 pieces and then stack 9 of them onion side up, and top it with the final piece with the onion-side down.
Gently lay the stack in your buttered loaf pan and brush with the remaining butter that you saved earlier.
Bake in the center of the oven for about 30 minutes, or until the loaf is golden brown and has risen. Take it out of the oven and let the bread cool for 15 minutes or so before serving. Enjoy!