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–+ servings

French Onion Sourdough Loaf

Cuisine: American
Keyword: beginner sourdough recipes, Caramelized onion, french onion, fun sourdough flavors, gruyere cheese, onion soup packet, parmesan cheese
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 day
Servings: 1 Loaf
This cozy artisan loaf is loaded with rich caramelized onions, a savory onion soup mix, and melty Gruyère and Parmesan cheese.
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Equipment

Ingredients

Dough

  • 100 g active sourdough starter
  • 375 g filtered water
  • 1 packet onion soup mix or ~115g homemade Optional
  • 450 g unbleached bread flour
  • 50 g whole wheat flour
  • Note: There is no added salt in this recipe because the soup mix provides enough. If using a homemade or low-salt mix add 10g of sea salt.

Inclusions

  • 2 yellow onions thinly sliced (julienned)
  • Splash of oil for caramelizing
  • 35 g shredded Gruyère cheese 25g go in the dough / 10g on top before baking
  • 35 g shredded Parmesan cheese 25g go in the dough / 10g on top before baking
  • Reserve a handful of caramelized onions and cheese for topping before baking

Instructions

  • Step 1: Mix Your Dough: In a large mixing bowl, stir together the 100g active sourdough starter, 375g filtered water, and 1 onion soup mix packet until well combined. (The onion soup mix is optional but adds great flavor!)
    Add the 450g unbleached bread flour and 50g whole wheat flour. Mix until no dry bits remain. Dough will be shaggy. Cover and let rest for 1 hour.
  • Step 2: Caramelize Your Onions: while the dough rests, heat a splash of oil in a skillet. Add the julienned onions and cook slowly for 30–40 minutes, stirring often, until soft, golden, and sweet. I have a more in depth "how to" in the post above if you need it!
    Tip: Low and slow is key. Let the onions cool completely before adding to the dough.
  • Step 3: Stretch and Fold + Add Inclusions: Perform 3–4 sets of stretch and folds, spaced 30 minutes apart.
    1st Fold: Standard stretch and fold to build strength.
    2nd Fold: Add inclusions. Scatter cooled caramelized onions, Gruyère, and Parmesan over the dough. Stretch and fold, sprinkling more inclusions between layers.
    3rd Fold: Gently fold to keep inclusions tucked inside.
    4th Fold (optional): If the dough still feels loose, do one more fold.
    Reserve some onions and 20g cheese (10g of each) for topping later, if desired.
  • Step 4: Bulk Fermentation: Cover and let rise until dough is about doubled, bubbly, and jiggly.
    Bulk Fermentation time greatly depends on your dough temperature. I like to use this as a guideline. Dough Temperature vs. Time. The Fermentation time starts from the moment you mix your dough in step 1.
    80°F (27°C) → ~5-6 hours
    75°F (24°C) → ~7-8 hours
    70°F (21°C) → ~12 hours
    65°F (18°C) → ~16 hours
    Use this chart as a guideline not a rule, I mostly go by visual cues to tell when my dough is done.
  • Step 5: Shape & Cold Proof: Turn the dough onto a floured surface and preshape into a round boule. Let rest uncovered for 30 minutes.
    Final shape into a boule and place seam-side up into a floured banneton.
    Cover and cold proof in the fridge for 12–24 hours.
    For a same-day option, proof in a warm spot for a few hours before baking.
  • Step 6: Bake: Preheat Dutch oven at 450°F (232°C) for at least 30 minutes. Flip dough onto parchment paper, score, and place in the hot Dutch oven.
    Bake covered for 35 minutes, then uncover, add reserved toppings, and bake for another 10–15 minutes until melty and golden.
    Check that internal temp reaches 205°F.
  • Let cool on a wire rack before slicing.

Notes

Try to keep most of the onions tucked inside the dough, any exposed bits can burn in the oven and turn bitter. 
 
 
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