French Onion Pull-Apart Bread Recipe

French onion soup happens to be an all-time favorite loved by many, since who doesn't like caramelized onions in a rich beef broth, topped with crusty bread and smothered with cheese? This recipe for French onion-flavored pull-apart bread puts a fun spin on this classic soup that skips the broth, and showcases the bread, onions, and cheese. 

Recipe developer Miriam Hahn brings us this recipe and says, "When I entertain, I love to put out a wide variety of appetizers, and this French onion pull-apart bread usually steals the show. It makes a beautiful presentation, and when you pull it out of the oven, it always gets [praise]. This isn't your run-of-the-mill appetizer ... The caramelized onions add a special element to the cheesy bread, and having it cut into bite-sized diamond shapes makes it fun to dig into." Read on to learn how to make this fun, cheesy  appetizer.

To make this recipe, start by choosing a large loaf of uncut bread. "If you are serving a large crowd, pick a loaf that is substantial like a large ciabatta. If you [are having] a smaller gathering, a small, round sourdough works nice," Hahn shares. Then, you'll need 2 large onions, some fresh garlic, Gruyere or Swiss cheese, some butter, avocado oil, salt, and pepper.

Thinly slice the onions and place them, along with the oil, into a large frying pan over medium heat. "If you prefer, you can use about 2 tablespoons of butter instead of the oil," Hahn remarks. Stir the onions every 10 minutes or so as they go through the caramelizing process. "Making caramelized onions takes some patience. You don't want to cook them on high heat, as the slower cooking method gives you the most flavorful onions that are perfect for this French onion bread," Hahn remarks. When the onions are almost done, about 1 hour, preheat the oven to 350 F.

While the onions are cooking, shred the cheese, and set aside. To get the butter mixture ready, add the butter to a small pot over medium heat. Once the butter has melted, crush the garlic with a garlic press and add that to the pot, along with the salt and pepper. When the onions are done caramelizing, add the onions to the butter mixture, and stir to combine.

Cut the bread on the diagonal into slices that are about 1 ¼-inch thick, but don't slice all the way through. The, rotate the bread, and cut it crosswise to create 1-inch diamonds, being careful not to cut all the way through.

To fill the bread, separate each crevice, and fill it with the onion mixture and the shredded cheese. When you have used up all of the filling, wrap the bread in foil, and bake for 20 minutes. Then, remove the foil, and bake for 5 more minutes. Pull it out of the oven, and the bread is ready to serve.