Name: Onion and Gouda Sourdough Bread Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 19 h
Cuisine: European
Ingredients: 350 g water (room temperature); 100 g sourdough starter (active); 500 g bread flour (unbleached); 12 g sea salt (coarse); 1 yellow onion (medium-large, sweet preferred); 2 tablespoons unsalted butter; 80 g Gouda cheese (shredded)

Jump to Recipe· 4.3 from 12 reviews

I absolutely love sharing this Onion and Gouda Sourdough Bread Recipe with friends because it combines the rich, nutty flavor of aged Gouda with the sweet, caramelized goodness of onions baked into a perfectly tangy sourdough loaf. From the moment you break through the crackling crust to reveal its soft, cheesy interior, you can tell this bread is something truly special. It’s not just a bread; it’s an experience that’s perfect for cozy mornings, dinner sides, or impressive homemade gifts.

Why You’ll Love This Onion and Gouda Sourdough Bread Recipe

I think what really pulls me into this Onion and Gouda Sourdough Bread Recipe is the incredible flavor profile. The caramelized onions bring a gentle sweetness that perfectly balances the subtle tang of the sourdough, while the Gouda adds a creamy, smoky touch that melts into every bite. It’s a combination that feels both comforting and a bit indulgent, without being overpowering.

Another reason I keep coming back to this recipe is how surprisingly manageable it is, despite looking and tasting like something from a bakery. The steps are straightforward, and with just a bit of patience during the rise and ferment times, anyone can achieve a crusty, flavorful loaf. Whether you’re baking for a family dinner or just craving something special with your morning coffee, this bread always feels like the perfect fit. It truly stands out because it elevates simple ingredients into something elegant and deeply satisfying.

Ingredients You’ll Need

A square piece of dough is spread flat on a wooden board with some flour scattered around. In the middle of the dough, there is one thin layer of a brownish mushroom mixture being spread horizontally by a woman's hand using a small spoon. To the left of the dough, there is a white bowl filled with shredded cheese and another clear bowl containing more of the brown mixture, held by the woman's other hand. On the right side of the board, a small gold measuring cup with some flour is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet vital—they each bring a unique touch that shapes the texture, flavor, and aroma of this bread. The balance between flour, water, starter, onions, and cheese creates a loaf that’s both hearty and tender, with a golden crust and exciting bursts of flavor inside.

350 g water (room temperature): Hydrates the dough for perfect gluten development and texture.
100 g sourdough starter (active): Provides the natural fermentation and that signature tangy flavor.
500 g bread flour: The base of the dough, giving strength and a chewy crumb.
12 g sea salt (coarse): Enhances all the flavors and controls fermentation speed.
1 yellow onion (medium-large): Slowly caramelized to bring sweetness and depth.
2 tablespoons butter (unsalted): Used for perfect onion caramelization, adding richness.
80 g Gouda (shredded): Melts inside the bread for creamy, savory pockets of flavor.

Directions

Step 1: In a large bowl, combine 350g of room temperature water with 100g of your active sourdough starter. Whisk until mostly combined, creating the base for your dough.

Step 2: Pour 500g bread flour over the water-starter mixture, then sprinkle 12g of coarse sea salt evenly on top. Use a Danish dough whisk, spatula, or spoon to mix until a shaggy dough forms. Then, knead it gently with your hands until no dry flour remains.

Step 3: Cover the bowl and set it aside to rest for 60 minutes. This autolyse step helps hydrate the flour and starts gluten development.

Step 4: With damp hands, begin your first set of stretch and folds. Pull a flap of dough, fold it over itself, then rotate the bowl 90 degrees and repeat three more times. Cover and let rest for 60 minutes.

Step 5: Repeat the stretch and fold process one more time, then allow the dough to rest for another 60 minutes.

Step 6: While the dough rests, slice your yellow onion thinly. In a heavy skillet, melt 2 tablespoons of unsalted butter over medium-low heat and add the onions. Cook slowly, stirring frequently, until the onions are deeply browned and caramelized, releasing a sweet, fragrant aroma. Then, cool the onions in the fridge until you’re ready to incorporate them.

Step 7: Lightly flour your work surface and gently turn the dough out. Press and stretch it into a rectangle. If it resists, give it a few minutes to relax before continuing.

Step 8: Spread about half of the cooled caramelized onions (around 120g) over the top two-thirds of the dough, then scatter 80g shredded Gouda evenly across the onions.

Step 9: Fold the bottom third of the dough upward, then spread half of the remaining onions and cheese on this folded section. Fold in the bottom right and left corners to seal everything inside, then spread the last of the onions and cheese on the top and fold the dough down into a neat package.

Step 10: Use a bench scraper to lift the dough into a large bowl. Cover it and let it bulk ferment for 2 hours. You’ll want to see it rise noticeably and develop bubbles on the surface.

Step 11: After bulk fermentation, transfer the dough to a floured surface. Stretch it into a rectangle again and fold it like a letter. Roll it into a tight log, cover with a towel, and rest for 30 minutes.

Step 12: Flip the dough over, clasp the ends toward the center to create tension, then rotate 90 degrees and repeat, forming a batard shape. Dust with rice flour and place seam-side up into a banneton basket for proving.

Step 13: Prove the dough in a warm place for 2-3 hours until it has puffed up, then cover and refrigerate for up to 3 days for cold retardation. This step deepens flavor and improves texture but you can bake immediately if pressed for time.

Step 14: Preheat your oven to 450°F with a Dutch oven or cloche inside to heat thoroughly.

Step 15: Once preheated, invert the banneton onto parchment paper and score the dough with a sharp blade to help it expand while baking.

Step 16: Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 10-15 minutes until the crust is deep golden brown and the loaf reaches an internal temperature of 205-210°F.

Step 17: Remove the bread from the Dutch oven and let it cool on a wire rack completely—at least 2 hours—before slicing to ensure the crumb sets beautifully.

Servings and Timing

This Onion and Gouda Sourdough Bread Recipe makes about 10 generous servings, perfect for sharing at your next gathering or family meal. Prep time involves about 20 minutes of active hands-on work divided across the process, but the dough requires around 19 hours total when including resting and fermentation. Bake time is about 40-45 minutes, and don’t forget to allow at least 2 hours for cooling before slicing. The slow ferment and cold retard step bring out the best flavor and texture, making the wait so worthwhile.

How to Serve This Onion and Gouda Sourdough Bread Recipe

A round loaf of bread with a golden-brown crust and a crackled pattern on top, sitting on a black cooling rack. The bread is cut open, showing a soft, airy inside with light yellow chunks mixed throughout. In the background, there is a bowl filled with small slices of bread on a white marbled surface. The photo captures the texture of the crust and the fluffy bread inside clearly, taken with an iphone --ar 4:5 --v 7

I’ve found the best way to serve this bread is slightly warm or at room temperature. When fresh out of the oven, a little cooling helps the crumb set and preserves that irresistible chewy texture. For a simple snack, I love spreading some creamy butter or a smear of tangy mustard to complement the savory flavors.

For meal pairings, this bread shines beside soups like butternut squash or French onion, as well as hearty stews and salads with a bright vinaigrette. It also makes a phenomenal base for open-faced sandwiches, especially topped with smoked ham, fresh arugula, and a drizzle of honey mustard. Garnishing plates with fresh herbs like rosemary or thyme alongside slices adds a lovely touch of color and aroma, perfect for dinner parties or holiday spreads.

When it comes to beverages, I’m a fan of pairing this loaf with a crisp white wine such as Sauvignon Blanc or a light Pinot Noir to balance the rich cheese and caramelized onion. Cocktail-wise, a dry gin and tonic or a simple old fashioned complement the flavors nicely. For non-alcoholic options, a sparkling apple cider or herbal iced tea keeps things refreshing.

Variations

If you want to switch things up with this Onion and Gouda Sourdough Bread Recipe, I’ve tried some fun variations myself. You can swap Gouda for another melty cheese like Gruyère or sharp white cheddar to change the depth of flavor. For a milder onion presence, try caramelizing shallots instead—they add a more delicate sweetness.

For those with dietary restrictions, a gluten-free version is possible using gluten-free bread flour blends, though the texture will be different and might require additional binders like xanthan gum. Vegan bakers can replace butter with plant-based margarine and use a dairy-free cheese alternative, though the classic Gouda taste is hard to replicate perfectly.

Cooking method-wise, I love using a Dutch oven because it creates great steam for crust development, but if you don’t have one, a baking stone and a pan of water in the oven can do the trick. For extra flavor, consider adding fresh herbs or a sprinkle of smoked paprika to the dough before baking—it takes this bread to another level.

Storage and Reheating

Storing Leftovers

I store leftover Onion and Gouda Sourdough Bread in a paper bag or wrapped loosely in a tea towel at room temperature. This keeps the crust crisp while allowing a little air circulation. It stays best for 2 to 3 days like this before the bread starts to dry out.

Freezing

This bread freezes beautifully. I slice it first, then wrap individual portions tightly in plastic wrap and place them in a freezer-safe zip bag. It keeps well frozen for up to 3 months. When you’re ready to enjoy, you can thaw slices at room temperature or toast them directly from frozen.

Reheating

To reheat, I prefer gently warming slices in a toaster oven or on a baking sheet in a 350°F oven for about 5-7 minutes. This helps revive the crust’s crunchiness and warms the cheese inside without drying the bread. I avoid microwaving because it tends to produce a chewy, unappealing texture and can overheat the cheese.

FAQs

Can I use store-bought sourdough starter for this bread?

Absolutely! As long as your sourdough starter is active and bubbly, store-bought or homemade will work fine. Just be sure to feed it regularly before baking to ensure it’s lively enough to give your bread the right rise and flavor.

How long does the cold retard in the fridge improve the bread?

Cold retardation for 1 to 3 days not only slows fermentation but also enhances flavor complexity and improves crust texture. I find that at least 24 hours is ideal, but up to 3 days works perfectly if you want to bake later.

Can I substitute yellow onions for other types?

Yes, but keep in mind that yellow onions have a natural sweetness when caramelized that’s key to this bread’s flavor. You can try red onions for a sharper taste or sweet onions for an even milder profile, but adjust caramelizing time as needed.

What if my dough tears when stretching?

If the dough resists stretching and tears, just let it rest for 5 to 10 minutes to relax the gluten before trying again. This rest period makes the dough more elastic and easier to handle during lamination.

How do I know when the bread is fully baked?

Using an instant-read thermometer is the most reliable way. Your loaf is fully baked when it reaches an internal temperature between 205 and 210 degrees Fahrenheit. The crust should be deep golden brown and sound hollow when tapped.

Conclusion

I truly hope you give this Onion and Gouda Sourdough Bread Recipe a try because it’s one of those special loaves that fills your kitchen with warmth and tasty memories. It’s a recipe that rewards your patience with every bite—rich, cheesy, sweet, and tangy all at once. Baking it yourself brings such a satisfying sense of accomplishment, and sharing it makes any meal feel a little more extraordinary. Happy baking!