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Pull-apart cheesy onion bread

This is Week #15 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I'm not gonna lie. This challenge has been, well, challenging at times. (What did I expect, right?) Not only have I have stretched myself in terms of what I am comfortable creating in the kitchen, but it has also been challenging because of the weekly deadlines. I committed to posting a new recipe from this cookbook every Wednesday and I will absolutely fulfill that committment. Some weeks, though, life makes it a little more difficult to get that task accomplished. Especially when I have three other things I just have to make. This past week was one of those weeks. I hit rock bottom emotionally (goodness, I hope that was rock bottom) while dealing (or not dealing) with my son's upcoming surgery. I have been a bit of a mess, to put it delicately. I have made some positive changes since that point and I hope that things only get better from here.

So, strangely, this bread has special meaning. I put it together while my lowest low point was brewing inside of me. I'd like to think that its comfort (the smell, the taste) helped me to turn things around. Don't underestimate the power of food!

This is the most unique and tasty bread I have ever made. When it was finished, I saw it as a delicious work of art!

Assuming you are going to want to get started right away, preheat your oven to 425 degrees F. Butter a metal loaf pan (9x4ish).

In a large skillet, melt 1/2 stick of butter, while reserving 2 tablespoons for later.

Add to the skillet:

1 large onion, chopped

Cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes.

Stir in:

1 tablespoon poppy seeds

Salt & pepper, to taste

Scrape the onion mixture onto a plate and refrigerate for 5 minutes, or until it is slightly cooled.

Place the mixture into a bowl and stir in:

3 oz. (1 cup) Gruyere cheese, coarsely shredded

Set aside.

In a food processor, pulse the following ingredients until combined:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Add 1 stick of cubed butter to the combined mixture.

Pulse until the butter cubes are the size of small peas.


1 cup buttermilk

Pulse 5 or 6 times, or just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2x24-inch rectangle. Spread the onion mixture on top of the bread.

Cut the dough crosswise into 10 equal pieces.

Stack 9 pieces onion side up and the tenth piece onion side down. This is where I started feeling like I was back in my college sculpture class, praying my creation would hold together.

Carefully, very very carefully, lay the stack in the prepared loaf pan and brush the top with the 2 tablespoons of reserved butter.

Bake in the preheated oven for about 30 minutes, or until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving. 

Thank you, cheesy onion bread, for providing a bit of comfort to this sad and weary mama. Here's to a better week ahead.. 

Click here for a printable recipe!

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Reader Comments (17)

Wow this bread looks sooooo incredible. I've seen lots of recipe I'd love to make on blogs but this is the first recipe that I've seen that I HAVE to make asap! Love the poppy seeds. :)

love this! onions and poppy seed.. what a great combo!

04.13.2011 | Unregistered Commenteroureyeseatfist

Very cool - and tasty looking too! Gonna have to try this one.

04.13.2011 | Unregistered CommenterInexpensive Eater

That looks so good, I love those onion poppyseed rolls and bagel, so I know this would be amazing!

04.13.2011 | Unregistered CommenterThe Farmers Wife

I have never seen anything quite like this bread! It looks delicious. It is amazing how spending some time in the kitchen creating a dish that is warm and nurturing can brighten one's mood.

I've been seeing sweet pull-apart bread all over food blogs, but this is an awesome idea! Love the savory and your photos are amazing!

Wow!... this looks great. I will try this.

My best wishes for your son's health -- that must be a weight on your mind. On the other hand, this bread looks so delicious! I hope it lifted your spirits -- it must have smelled amazing! Theresa

04.14.2011 | Unregistered CommenterIsland Vittles

It looks so good :D wish I had some now!

04.15.2011 | Unregistered CommenterFirefly

Beautiful and delicious. What a great savory bread.

04.15.2011 | Unregistered Commenterbriarrose

I hope your son will be alright, sending you my best wishes. This bread looks amazing. I love savory breads and ones with onion, well they are just perfect. Have a great weekend!

04.15.2011 | Unregistered CommenterSpicie Foodie

This looks delicious! I've been aiming to step out of my comfort zone and start making breads...this sounds like it would be a great one to start with! Thanks so much for sharing!!!

I love this idea! I am having guests visiting next week and I would like to make this for brunch.Can it be made and assembled the night before?


PS I love your blog.

04.17.2011 | Unregistered CommenterRenee W.

Hi Renee! I would think that as long as you cover it with saran wrap and refrigerate it, it would work to assemble it the night before. Let me know how it turns out!!

04.17.2011 | Registered CommenterMegan Porta

You had me at poppy seeds!! In a cheesy bread!! This is a must try... this could make it to my Easter lunch! Beautiful recipe!

04.18.2011 | Unregistered CommenterKate @ Diethood

This looks so cool. You did a fantastic job putting it together. I hope that you've passed the tough spot and your doing better now (and that this bread was the kind of comfort food that helped!).

04.23.2011 | Unregistered CommenterThe Mom Chef

Love this bread :-).

05.1.2011 | Unregistered Commentercooking rookie

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