Gorgonzola and Onion Topped Bread

Servings: 3


2 packages active dry yeast
1 teaspoon sugar
1 1/2 cups warm milk
2 tablespoons softened butter
2 teaspoons salt
3 1/2 cups flour

2 tablespoons butter
6 medium onions, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons fresh chopped herbs (basil, thyme, rosemary; alone or in combination)
1 1/2 cups (5 ounces) crumbled Wisconsin gorgonzola cheese

Cooking Directions:

Dough: In large bowl, proof yeast with sugar and warm milk. Add softened butter, salt and 3 cups flour. Stir until the mixture makes a stiff dough; it will be ragged and not quite incorporated. Turn onto lightly floured surface. Knead in about 1/2 cup additional flour to make a soft, smooth dough. Lightly dust with flour, and cover with plastic wrap; let rest 15 minutes.

Topping: In large skillet melt butter until sizzling; add onions. Cook over medium heat, stirring occasionally for 15 to 20 minutes, or until golden brown. Add vinegar; cook to evaporate. Remove from heat; stir in herbs. Let cool.

Divide dough into 3 equal portions; shape into 8 inch rounds. Place on parchment-lined baking sheets. Divide onions among the bread rounds; sprinkle each with 1/2 cup cheese. Let rise in a warm place for 25 minutes. Bake at 375° F for 30 to 35 minutes or until golden brown.

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