French Onion Soup Sourdough Bread
This French Onion Soup Sourdough Bread is rich, soft, and deeply flavorful with sweet caramelized onions, melted Gruyère, and savory beef stock baked into every bite.
Servings 12 slices
Calories 245kcal
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
French Onion Soup Base
- 4 tablespoons unsalted butter
- 2 large yellow onions thinly sliced
- 1 tablespoon Diamond Crystal Kosher Salt use ½ tablespoon if using Morton's brand or table salt, or measure by weight
- 4 cloves garlic minced
- 2 tablespoons thyme leaves removed from stem
- 1 ½ cups (360 grams) beef stock
Sourdough Bread
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt, or measure by weight
- 1 cup (100 grams) Gruyère cheese shredded
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so that it’s bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
- Melt the butter in a large skillet over medium heat. Add the sliced onions and salt. Cook, stirring occasionally, over medium to medium-low heat for about 1 hour, until the onions are deeply golden and caramelized. Add the garlic and thyme and cook for 2–3 more minutes, just until fragrant. Pour in the beef stock and stir to combine. Remove from heat and let the mixture cool to 90°F or lower before using.4 tablespoons unsalted butter, 2 large yellow onions, 1 tablespoon Diamond Crystal Kosher Salt, 4 cloves garlic, 2 tablespoons thyme leaves, 1 ½ cups (360 grams) beef stock
- In a large mixing bowl, whisk together the cooled soup and active sourdough starter. Add the bread flour and salt, then mix until no dry flour remains and a rough, sticky dough forms. Cover and let rest for 20 minutes.½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the Gruyère over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the cheese each time, until all is incorporated. Gather the dough into a loose ball and place it seam-side-down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each round.1 cup (100 grams) Gruyère cheese
- Cover the dough and let it rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temperature and starter strength.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes, or until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
A straight-sided container makes it easier to track the rise.
Notes
- Note: This is a rich dough (butter + cheese + onions), so oven spring can be slightly less than a traditional sourdough loaf. For a lighter loaf, drain or pat the caramelized onions dry before adding the beef stock, or reserve half of the onions before adding stock.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 245kcal | Carbohydrates: 35g | Protein: 9.5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 490mg | Potassium: 105mg | Fiber: 1.5g | Sugar: 1g | Vitamin C: 2mg | Calcium: 101mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
