What’s my inspiration?
This bread is insane and will surely impress even your pickiest guest. Unless they hate onions…then they will hate it. But who cares, everyone else won’t. Believe it or not, I didn’t find this recipe on Pinterest. It’s from my 2011 obsession, Food and Wine Magazine, which I still love.
While this dish creates a disaster in your kitchen (it does in mine), it is well worth it. The messy part is just the flour you need all over the counter in order to roll the dough out. It tastes like buttermilk biscuits gone wild with cheese, onion and poppy seeds. The texture is incredible and the bread goes great with soup, as a side to meat and potatoes or even a salad. If you are looking for a fun new bread with attitude, give this one a try. It will become a household fave!
What you need:
- 1 1/2 sticks cold unsalted butter, 1 stick cubed
- 1 large onion, finely chopped
- 1 tablespoon poppy seeds
- Kosher salt and freshly ground pepper
- 1 cup coarsely shredded Gruyère cheese (3 ounces)
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
What you do:
- Preheat the oven to 425°.
- Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
- Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. (I do this step with a bowl and my hands!)
- Add the buttermilk and pulse 5 or 6 times, 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 2-by-24-inch rectangle.
- Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
- Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.