Once Upon a time: Cooking … Baking … Traveling … Laughing …

BBB Caramelized Onion and Asiago Cheese Braid


Is it really mid-October already?

Our Kitchen of the Month is … Katie, in France, at Thyme for Cooking.  She found our bread for October here.

This is a perfectly marvelous bread and I thank you Katie.  I think you’ll find all sorts of variations from the Babes on this filling theme of caramelized onions. When I put all my caramelized onions down the middle of this loaf, it just didn’t look right so I used some of my red and yellow roasted bell peppers as well. The asiago cheese is the perfect taste for the roasted peppers, caramelized onions and Dijon mustard (mine made with horseradish).
Thy name is dilemma: Caramelized onions … without a stove top … there is a grill outside with a side burner … there is the electric panni grill … there is the slow cooker … did you know you can actually burn things in a slow cooker?  Trust me you can but the second attempt to do the caramelized onions in the slow cooker worked like a charm.
Funny you can also roast sweet bell peppers in a slow cooker; I did a batch of those as well.
Karen told us there are cats that will eat caramelized onions.  Who knew?
So now already you’ve learned two new things: cats will eat caramelized onions and you can burn onions in a slow cooker.
Now, there’s only one more thing you need to learn … just how good this loaf can be.  In order to do that you will need to bake this loaf and then you might as well send Katie a link to your blog write up and become a Bread Baking Buddy so she can send you a badge and you can be part of the crowd eating just lovely devine bread.  Click over to Katie’s web site here and she’ll give you the scoop.Caramelized Onion, Herb and Cheese Bread

Caramelized Onion and Asiago Cheese Braid

Recipe By: Katie (ThymeForCooking) adapted by me Originally from Canadian Living

1 teaspoon sugar, omitted
1/2 cup warm water – used skim milk
2 teaspoons active dry yeast, recipe called for 1 tablespoon, that always seems like too much to me
1/4 cup milk
2 eggs
2 egg yolks, omitted; just seemed rich enough without
1/4 cup vegetable oil
1 1/2 teaspoons salt
145 grams unbleached bread flour
131 grams whole wheat flour
170 grams white whole wheat flour
35 grams flax seed meal
1 teaspoon (.05oz/1.5gr) Herbes de Provence
1 tablespoon butter
1 tablespoon vegetable oil
3 cups sliced onions ( about 2 large)
1 teaspoon granulated sugar, omitted
1 teaspoon dried rosemary, my bad, I forgot it
1 tablespoon Dijon mustard – mine was made with horseradish
1 1/2 cups shredded asiago cheese
1 egg, lightly beaten



Rolling, Rolling, Rolling ...

Rolling, Rolling, Rolling …

1. Whisk together all the dry ingredients for the dough. Whisk together the milk, eggs, and oil.
Pour the liquid into the flour and mix with a wooden spoon to make soft dough.Turn out onto lightly floured surface; knead for several minutes to make a smooth and elastic dough. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.  Mine took an hour and a half.

Reducing the tablespoon of yeast here to 2 teaspoons slowed the rise down slightly which I think allows a little more flavor development.  The rise I got was very good and with the temperature in the house at 66°, I think the 2 teaspoons yeast was more than adequate. If I were making this in a warmer time of the year, I’d cut it slightly more.
I have changed this step. I didn’t proof my yeast as the original recipe called for.
2. Filling: Meanwhile, in large skillet, heat butter with oil over high heat; cook onions, sugar and rosemary, stirring occasionally, for 5 minutes. Reduce heat to medium; cook, stirring and scraping up brown bits from bottom of pan, for 10 to 15 minutes or until onions are golden and very soft. Let cool to room temperature. It will work that way unless you, like me don’t have a stove top.
I oiled the inside of my slow cooker, filled it with sliced onions topped with a teaspoon of butter and let it cook on slow for 12 hours (20 hours will burn them). I stirred them twice during that time. I removed the lid and let them simmer on low for another 45 minutes.
The roasted bell peppers: I oiled the inside of the slow cooker and placed the seeded peppers cut into 6 sections into the slow cooker on high for about 8 hours. Once cooled, the skins released easily.
3. Punch down dough. Turn out onto lightly floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle.
Spread mustard lengthwise in 3-inch (8 cm) strip down centre of rectangle, leaving 1-inch (2.5 cm) border uncovered at short ends; top with onion mixture. Sprinkle with 1 cup (250 mL) of the cheese.
4. Using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. Repeat on other side, cutting diagonal strips in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal.
Transfer to semolina dusted peel.  Cover and let rise in warm place for 30 to 40 minutes or until doubled in bulk.5. Brush top with egg.
Bake in centre of 350°F (180°C) oven for 30 to 40 minutes or until puffed and golden.
I baked the loaf on a baking stone.
Sprinkle remaining cheese down centre of braid; return to oven for 10 minutes or until melted. Serve warm or let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day; rewarm in oven before serving.).
Notes:What do I think is the ideal filling for this?
I think this might best be filled with a great horseradish, sauerkraut, corned beef and cheese, although I’m sure a strong case could be made for a sausage or bacon with spinach and roasted butternut squash.  You may have other ideas.
... half the mustard roll.

… half the mustard roll.

I had two little corners I trimmed at one end that didn’t fold into the braid right so I rolled that out and just spread mustard on it … That was genius!  So genius that I had eaten most of it before I remembered to photo it.
Next week they start picking the apples here … can you think apple pie filling and cheese … ooowhee.

Author: MyKitchenInHalfCups

Love baking bread Love travel Bread Baking Babe (group)

18 thoughts on “BBB Caramelized Onion and Asiago Cheese Braid

  1. What a perfectly formed braid! And I do love the idea of adding roasted peppers, as well. I did know that you could caramelize onions in the slow cooker, and I have “roasted” garlic in mine several times, but never thought to try peppers. Guess I know what I’ll be trying soon!

  2. It looks gorgeous, such a neat and closed braid. Horseradish in your mustard, that sounds like a real nice kick to these flavours. Don’t know about the sauerkraui with our kids.

  3. How clever you are adapting to no stove top!! Your loaf looks wonderful.

  4. Mmmm I love the idea of horseradish mustard with different fillings like corned beef!! Yours is beautiful and really looks like a sandwich loaf!

    • Yes, and wouldn’t it really be a great sandwich bread. The single roll I made just spreading mustard on the rolled out piece of dough the rolling it a twisting it really was fabulous. The horseradish mustard I used was the standard grey poupon deli mustard (standard in my neck of the woods). We love horseradish.

  5. How clever to add roasted peppers! And now I want mustard with horseradish too!

    How interesting about the onions. As I was stirring stirring stirring, waiting for my onions to caramelize, I knew that I had caramelized onions in the past, but didn’t remembered exactly what I did. I looked it up and see that I had used an Ina Garten recipe. She tosses sliced onions in balsamic vinegar, olive oil, salt and pepper and puts them onto a baking sheet to cook in the oven (375F), stirring them from time to time until they’re caramelized. As I recall, they worked out beautifully that way. And it was much less labour intensive than caramelizing the onions on the stovetop.

    (Here is my take on Ina Garten’s recipe:

    • I’m going to try the baked onion idea!
      We actually liked the roasted peppers better than the onions.

      • Excuse for replying so late to this…

        I can imagine that the roasted peppers might be completely brilliant. Although… I did quite like the onions too.

        That handy thing about the baked onions is that they can be cooking when all the burners on the stove (if you have a stove…) are in use. And they don’t need to be constantly stirred and watched the way they would if they were on the stovetop.

    • Thank you for sharing Ina’s method of carmelizing onions.

      • It’s a great way to caramelize onions, isn’t it? And I’d LIKE to take credit, Louise. But all thanks go to Ina Garten for sharing the method on her TV show!

  6. Loved your idea of changing this recipe up with sauerkraut and corned beef. And thanks for the suggestion of using a slow cooker to caramelize onions and roast sweet peppers.

    • You might want to check out doing the caramelized onions in the oven baking them. Elizabeth did that, left a link with her comment and Karen did it for this bread I believe also.
      I do think this will make a killer Ruben sandwich!

  7. Kraut and ham with horseradish, feta, olives and chorizo…. oh, the possibilites

  8. Pingback: I told the Bread Baking Babes to Stuff It!

  9. Your braid looks beautiful! Roasting onions and red peppers in a slow cooker, what a great idea! I’ll definitely have to try that one.

  10. Oh my.. horseradish kraut and ham? My oh my… Would love that! Endless possibilities indeed. You made me LOL because I was going to say I learned something today… can you actually burn omething in the slow cooker? Great minds think alike; I also sliced off the corners and baked them separately. Yum!
    So if I am correct I will bake my next bread with the following filling: ricotta, ham, apples, horse radish, and sauerkraut? (Gathering the best ideas from the Babes)

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