Caramelized Onion and Asiago Cheese Braid
- Ready In:
- 2hrs 35mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 teaspoon sugar
- 1⁄2 cup warm water
- 1 tablespoon active dry yeast
- 1⁄4 cup milk
- 2 eggs
- 2 egg yolks
- 1⁄4 cup vegetable oil
- 1 1⁄2 teaspoons salt
- 3 1⁄2 cups all-purpose flour
-
Filling
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 3 cups sliced onions (about 2 large)
- 1 teaspoon granulated sugar
- 1 teaspoon dried rosemary
- 1 tablespoon Dijon mustard
- 1 1⁄2 cups shredded asiago cheese
- 1 egg, lightly beaten
directions
- In large bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in milk, eggs, egg yolks, oil and salt. With wooden spoon, stir in 3 cups (750 mL) of the flour to make soft dough.Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. 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.
- 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.
- Grease baking sheet or line with parchment paper; punch down dough. Turn out onto lightly floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle. Transfer to prepared pan. 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. 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. Cover with towel; let rise in warm place for 30 to 40 minutes or until doubled in bulk.
- Brush top with egg. Bake in centre of 350°F (180°C) oven for 30 to 40 minutes or until puffed and golden. 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.).
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