Caramelized Onion & Gruyère Stuffed Garlic Loaf

Caramelized Onion & Gruyère Stuffed Garlic Loaf ingredients

• 1 loaf large rustic baguette or artisanal loaf
• 2 large yellow onions
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1.5 cups Gruyère cheese
• 4 oz cream cheese
• 2 tbsp fresh parsley
• 4 tbsp unsalted butter
• 3 cloves garlic

How to make Caramelized Onion & Gruyère Stuffed Garlic Loaf

1. Begin by caramelizing the onions: thinly slice the 2 large yellow onions. In a large skillet or Dutch oven, melt 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium-low heat.
2. Add the sliced onions, 1/2 teaspoon granulated sugar, and 1/2 teaspoon salt to the skillet. Cook, stirring occasionally, for 25-35 minutes, or until the onions are deeply golden brown and very tender.
3. While the onions caramelize, prepare the cheese filling. In a medium bowl, combine 1.5 cups shredded Gruyère cheese, 4 oz softened cream cheese, and 2 tablespoons finely chopped fresh parsley. Stir until well combined.
4. Once the onions are caramelized, remove them from the heat and let them cool slightly. Stir the cooled caramelized onions into the cheese mixture until evenly distributed.
5. Preheat your oven to 375°F (190°C). Prepare the garlic butter by melting 4 tablespoons unsalted butter and stirring in 3 cloves of minced garlic.
6. Carefully slice the rustic loaf lengthwise down the middle, making sure not to cut all the way through, so the loaf remains hinged. Then, make several perpendicular slices across the loaf, again not cutting through the bottom.
7. Brush the inside surfaces of the sliced bread generously with the prepared garlic butter, ensuring it seeps into the cuts. Evenly spread the caramelized onion and Gruyère filling into all the slits and crevices of the loaf.
8. Wrap the stuffed loaf tightly in aluminum foil and place it on a baking sheet. Bake for 20 minutes to allow the flavors to meld and the cheese to soften.
9. Unwrap the loaf and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden, and the bread is crispy around the edges.
10. Let the stuffed garlic loaf rest for 5 minutes before slicing completely through the perpendicular cuts and serving warm.

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