Soda Bread with Caramelized Onions, Gruyere and Thyme

Soda Bread with Caramelized Onions, Gruyere and Thyme

Caramelized onions, Gruyere cheese and chopped fresh time add another dimension to this soda bread recipe which was adapted from America's Test Kitchen.
Servings: 8 yield(s)
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 85 mins
Ingredients
    For the Caramelized Onions
  • 2 medium yellow onions, diced
  • 1 tbsp vegetable oil
  • 1 generous pinch of salt
  • 1 tsp balsamic vinegar
  • For the Dough
  • 425 grams all-purpose flour (3 cups)
  • 113 grams cake flour (1 cup)
  • 30 grams granulated sugar (2 tbsp)
  • 9 grams baking soda (1 1/2 tsp)
  • 6 grams cream of tartar (1 1/2 tsp)
  • 7 grams salt (1 1/4 tsp)
  • 150 grams grated gruyere cheese (2 cups)
  • 2 tbsp chopped fresh thyme
  • 30 grams unsalted butter, softened (2 tbsp)
  • 415 ml buttermilk (1 3/4 cup)
  • 15 grams unsalted butter, melted (1 tbsp, for finishing loaf)
Instructions
    For the Caramelized Onions
  1. Combine onions, vegetable oil and a pinch of salt in a medium saucepan. Cook over medium heat, stirring frequently until the onions are soft and golden-brown. If onions begin to darken too much, reduce the heat to medium-low and add 1 tsp of water at a time as needed to keep the onions from burning. The caramelization process takes about 30 minutes.
  2. Once onions have reached their caramelized stage, add the balsamic vinegar and cook for 2 minutes. Let onions cool completely. Make ahead: onions can be stored, covered in the fridge for up to one week.
  3. For the Bread
  4. Adjust an oven rack to the middle position and heat the oven to 400 F/205 C.
  5. Whisk the flours, sugar, baking soda, cream of tartar and salt together in a large bowl.
  6. Add the softened butter and rub it into the flour using your fingers until it is completely incorporated.
  7. Stir in the cooled onions, Gruyere cheese and thyme. Mix to incorporate.
  8. Make a well in the centre of the flour mixture and add 1 1/2 cups/355 ml of the buttermilk. Work the buttermilk into the flour mixture using a fork, until the dough comes together in large clumps and there is no dry flour at the bottom of the bowl, adding up to 1/4 cup/60 ml more buttermilk, 1 tbsp at a time, until all the loose flour is just moistened.
  9. Turn the dough out onto a lightly floured work surface and pat together to form a 6-inch/15 cm round, then flatten slightly.
  10. Transfer the round to a 12-inch/30 cm cast iron skillet. Score a deep cross, about 5 in/13 cm long and 3/4 in/2 cm deep.
  11. Bake until nicely browned and a knife inserted in the centre of the loaf comes out clean, 40-45 minutes.
  12. Remove from the oven and brush with melted butter. Cool for at least 30 minutes before serving.