Caramelised Onion and Cheddar Sourdough Bread

If you've ever been tempted by the idea of baking a cheesy Caramelised Onion Sourdough Bread but weren't sure how to work mix-ins into a loaf, this recipe is for you.

With detailed, step-by-step guidance and tips on how onions and cheese affect the dough at every stage, even beginner bakers can achieve a beautifully open crumb and a perfect crust. Follow along and you'll be slicing into your first loaf with confidence - and success - the first time.

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Plain Sourdough Is Great, But... 

There's no denying it - mastering a plain sourdough loaf is the best way to build a strong foundation in sourdough baking. But once your basic loaf is reliable and delicious, it's time to spice things up! Keeping your artisan bread journey exciting means experimenting, and adding bold mix-ins like cheese or chutney is one of the easiest ways to breathe new life into every bake.

If you're wondering how to turn your basic boule into an irresistible onion bread (or anything else), check out my eBook Flavoured Sourdough: When, How and What Mixing to Add To Sourdough Bread? - it's packed with tips and inspiration!

Mix It Up: Turn Your Sourdough into a Flavour Adventure.

Get The eBook!

Looking for another cheesy, super bold loaf? Try our Marmite Sourdough Bread With Cheddar Cheese.

Ingredient Notes

Here's everything you will need for this Cheddar and Caramelised Onion Sourdough Bread:

• strong bread flour: with at least 12% protein content (learn how protein content in flour affects sourdough).
• salt. 
• water: use slightly warm water to kickstart the bulk fermentation process, especially if you are in a rush or your kitchen is on a cooler side. 
• active sourdough starter: 100% hydration, that is, fed equal portions of flour and water. 
• caramelised onion chutney: a.k.a. caramelized onion jam. 
• Cheddar cheese: this recipe works beautifully with Gruyere cheese too!

Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Step-By-Step Method

DAY 1

First thing in the morning, feed the sourdough starter and leave it in a warm place (ideally between 21-27°C), loosely covered, for 4 hours. The starter should double in size by then.

If it doesn't, it might need a few more good feedings for the wild yeast colonies to be strong enough for baking great sourdough. 

Mixing The Dough

1. Combine flour and salt in the bowl of a stand mixer. Add the water and bubbly sourdough starter.

2. Fitted with a dough hook attachment, run the stand mixer for 10-15 minutes until your dough is smooth and elastic. It does not need to pass the windowpane test just yet (the gluten will continue developing when we fold the dough during the bulk fermentation period).

Bulk Fermentation and Coil Folds

1. Scoop the dough into a large bowl, cover with a damp kitchen towel or plastic wrap (a.k.a. cling film) and leave it in a warm place (21-27°C) for 30 minutes.

2. After 30 minutes, with cold wet hands, perform the first set of coil folds. Simply lift the bread dough with both hands from the sides and tuck it under to form a coil. Rotate the bowl a quarter turn and coil again. Cover the bowl again, and let the dough rest for 30 minutes again.

3. Repeat the coil folds twice more. After the third coil fold, your dough should feel a lot less sticky and feel strengthened and elastic. This is important for the next step - lamination!

Laminating The Mix-Ins and Extra Coil Folds

1. Wet the surface of a large area of the kitchen surface (you can spray it or simply use your hands to make the surface wet). Scoop the dough out onto a wet surface and stretch it out as much as you can without tearing it.

2. Scatter ⅓ of cubed Cheddar and dot ⅓ of caramelised onion chutney all over the middle section of the dough (try and avoid too much liquid). Then fold one side over the mix-ins. Scatter another ⅓ on top of the folded-over area and fold the other side over. This should look like a large dough pamphlet at this stage.

3. Scatter half of the remaining mix-ins in the centre of the pamphlet, then fold the top over. Finally, scatter and dot the remaining mix-ins over the folded-over bit, and fold the bottom over. Please refer to the photos in the text for a better explanation. You should now be left with a parcel of laminated sourdough. For more information, head to the Sourdough Lamination article.

4. Place the dough into the mixing bowl you used before, cover and let the dough rise and finish its bulk fermentation undisturbed for 2-3 hours (be patient though, it may take up to 4-6 hours in cooler temperatures). The dough should just about double in size from its original size.

Shaping and Cold Retardation

1. At the end of bulk fermentation, using a bowl scraper, scoop the dough onto a lightly floured surface. Try and make sure that the smooth top of the dough (the side that is not intact with the bowl) is placed on the floured work surface. Then swiftly fold the four corners of the dough into the centre.

2. Flip the dough seam-side down and use your hands to cup and rotate it, pulling it slightly against the surface to form a smooth, tight ball. It might be a little messy as the onion chutney may seep out, but it won't affect the final bake much!

3. Place the dough ball into a well-floured banneton basket (or any proofing basket alternatives). We recommend using rice flour for dusting your proofing baskets. The smooth side of the sourdough ball should be at the bottom, with the seam at the top.

4. Pinch the seam together with your fingers, if the dough starts spreading in the bowl to make sure the dough is tight. Sprinkle with some flour, and cover the dough with a clean fabric napkin or small lightweight tea towel.

5. Place the proofing basket in a large plastic bag - it will protect the dough from drying out. Then place the whole thing in the fridge for its final proof (a.k.a. second rise or cold ferment) in the fridge for 12-18 hours.

DAY 2

Scoring The Sourdough

1. The next day, place the Dutch Oven in the oven, and preheat it to 240°C (typically, it is the highest temperature home ovens will go to) with the Dutch oven in it. It needs to be piping hot!

2. Once the oven is hot, take the dough out of the fridge and out of the bag.

3. Invert the dough gently onto a large piece of parchment paper. If your dough was properly bulk fermented and shaped correctly, it should not spread once inverted.

4. Dust off the flour from the top of the bread. Using a bread lame, a sharp knife or a razor blade, score the dough deeply (approximately 1cm deep) at a 30- 45º angle. One single deep slash is all that's needed for that sought-after sourdough "ear".

Baking and Cooling

1. Take the hot Dutch Oven out of the oven, take the lid off, and lift the sourdough into it, holding the edges of the parchment paper. Be mindful of how you lift the paper. Sometimes, the scored slash can begin to close up during this process. To prevent this, lift the parchment from the sides that won't push the two edges of the scored dough back together.

2. Place the lid back on the Dutch Oven and place the bread into the hot oven for 25 minutes.

3. After 25 minutes, take the lid off, and return the sourdough to the oven for another 25 minutes to turn golden brown. If you don't like your crust overly dark, bake the sourdough covered for 30 minutes, then reduce the temperature to 200°C and bake uncovered for 20 minutes for a medium brown exterior finish. 

4. Once baked, take the Dutch Oven out of the oven. Lift the bread out by holding the corners of the parchment paper. Place the bread onto the cooling rack, and slide the parchment paper from underneath the loaf.

5. Leave the sourdough to cool down to room temperature before slicing. And if you enjoyed this loaf, I know for sure that you will love my French Onion Sourdough Focaccia!

Serving Suggestions

This cheesy, savoury loaf of bread is packed with flavour, making it a versatile addition to many meals. Here are a few tasty ways to enjoy it:

• Toasted with butter: a simple yet indulgent snack.
• Paired with soup: especially tomato or butternut squash soup for a comforting lunch.
• Used for sandwiches: thick slices make the perfect base for grilled cheese or ham and mustard.
• Served on a cheeseboard: its rich flavour complements sharp and creamy cheeses beautifully.
• As a side to dinner: elevate a dinner salad with a slice of this delicious sourdough.

More Sourdough Mix-Ins

Here are plenty more sourdough recipes with inclusions for you to enjoy next time, from Pistachio & Chocolate Sourdough Bread, to spicy Jalapeno Cheddar Bread and Three Cheese Sourdough Bread.

Caramelised Onion Sourdough Bread With Cheddar

If you've ever been tempted by the idea of baking a cheesy Caramelised Onion Sourdough Bread but weren't sure how to work mix-ins into a loaf, this recipe is for you. With detailed, step-by-step guidance and tips on how onions and cheese affect the dough at every stage, even beginner bakers can achieve a beautifully open crumb and a perfect crust. Follow along and you'll be slicing into your first loaf with confidence-and success-the first time.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 50 minutes mins

Proofing and Fermenting 22 hours hrs

Total Time 1 day d 50 minutes mins

Course Bread

Cuisine Sourdough, Worldwide

Servings 1 boule

Calories 2276 kcal

Equipment

• Stand Mixer Fitted with A Dough Hook Attachment
• Dough Scraper
• Proofing Basket
• Dutch Oven
• Razor Blade or Bread Lame

Ingredients

  

1x2x3x

• 400 g strong bread flour with at least 12% protein content
• 8 g salt
• 240 g water
• 160 g active sourdough starter 100% hydration
• 100 g caramelised onion chutney a.k.a. caramelized onion jam
• 100 g Cheddar cheese cut into 1cm cubes

Instructions

 

DAY 1

• First thing in the morning, feed the sourdough starter and leave it in a warm place (ideally between 21-27°C), loosely covered, for 4 hours. The starter should double in size by then. If it doesn't, it might need a few more good feedings to be ready.

Mixing The Dough

• Combine flour and salt in the bowl of a stand mixer. Add the water and active sourdough starter.
• Fitted with a dough hook attachment, run the stand mixer for 10-15 minutes until your dough is smooth and elastic. It does not need to pass the windowpane test just yet (the gluten will continue developing when we fold the dough during the bulk fermentation period).

Bulk Fermentation and Coil Folds

• Scoop the dough into a large bowl, cover with a damp kitchen towel or plastic wrap (a.k.a. cling film) and leave it in a warm place (21-27°C) for 30 minutes.
• After 30 minutes, with cold wet hands, perform the first set of coil folds. Simply lift the bread dough with both hands from the sides and tuck it under to form a coil. Rotate the bowl a quarter turn and coil again. Cover the bowl again, and let the dough rest for 30 minutes again.
• Repeat the coil folds twice more. After the third coil fold, your dough should feel a lot less sticky and feel strengthened and elastic. This is important for the next step - lamination!

Laminating The Mix-Ins and Extra Coil Folds

• Wet the surface of a large area of the kitchen surface (you can spray it or simply use your hands to make the surfaces wet). Scoop the dough out onto a wet surface and stretch it out as much as you can without tearing it.
• Scatter ⅓ of cubed Cheddar and dot ⅓ of caramelised onion chutney all over the middle section of the dough. Avoid adding excess liquid if your onion chutney is watery.

  Then fold one side over the mix-ins. Scatter another ⅓ on top of the folded-over area and fold the other side over. This should look like a large dough pamphlet at this stage.
• Scatter half of the remaining mix-ins in the centre of the pamphlet, then fold the top over. Finally, scatter and dot the remaining mix-ins over the folded-over bit, and fold the bottom over. Please refer to the photos in the text for a better explanation. You should now be left with a parcel of laminated sourdough. For more information, head to the Sourdough Lamination article.
• Place the dough into the mixing bowl you used before, cover and let the dough rise and finish its bulk fermentation undisturbed for 2-3 hours. The dough should just about double in size from its original size.

Shaping and Cold Retardation

• At the end of bulk fermentation, using a bowl scraper scoop the dough onto a lightly floured surface. Try and make sure that the smooth top of the dough (the side that is not intact with the bowl) is placed on the floured work surface. Then swiftly fold the four corners of the dough into the centre.
• Flip the dough seam-side down and use your hands to cup and rotate it, pulling it slightly against the surface to form a smooth, tight ball. It might be a little messy if the onion chutney seeps out, but it won't affect the final bake - it will be delicious!
• Place the dough ball into a well-floured banneton basket (or any proofing basket alternatives). We recommend using rice flour for dusting your proofing baskets. The smooth side of the sourdough ball should be at the bottom, with the seam at the top.
• Pinch the seam together with your fingers, if the dough starts spreading in the bowl to make sure the dough is tight. Sprinkle with some flour, and cover the dough with a clean fabric napkin or small lightweight tea towel.
• Place the proofing basket in a large plastic bag - it will protect the dough from drying out. Then place the whole thing in the fridge for its final rise (a.k.a. second rise) in the fridge for 12-18 hours.

DAY 2

Scoring The Sourdough

• The next day, place the Dutch Oven in the oven, and preheat it to 240°C (typically, it is the highest temperature home ovens will go to) with the Dutch oven in it. It needs to be piping hot!
• Once the oven is hot, take the dough out of the fridge and out of the bag.
• Invert the dough gently onto a large sheet of parchment paper. If your dough was properly bulk fermented and shaped correctly, it should not spread once inverted.
• Dust the surface of the dough with flour. Using a bread lame or a razor blade, score the dough deeply (approximately 1cm deep) at a 30- 45º angle. One single deep slash is all that's needed for that sought-after sourdough "ear".

Baking and Cooling

• Take the hot Dutch Oven out of the oven, take the lid off, and lift the sourdough into it, holding the edges of the parchment paper. Be mindful of how you lift the paper. Sometimes, the scored slash can begin to close up during this process. To prevent this, lift the parchment from the sides that won't push the two edges of the scored dough back together.
• Place the lid back on the Dutch Oven and place the bread into the hot oven for 25 minutes.
• After 25 minutes, take the lid off, and return the sourdough to the oven for another 25 minutes to turn golden brown.
• Once baked, take the Dutch Oven out of the oven. Lift the bread out by holding the corners of the parchment paper. Place the bread onto the wire rack, and slide the parchment paper from underneath the loaf.
• Leave the sourdough to cool down to room temperature before slicing.

Video

Nutrition

Calories: 2276kcalCarbohydrates: 392gProtein: 76gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 3809mgPotassium: 555mgFiber: 12gSugar: 50gVitamin A: 1010IUVitamin C: 9mgCalcium: 796mgIron: 4mg

Keyword Caramelised Onion Sourdough, Caramelized Onion Sourdough Bread, Jalapeno Cheddar Sourdough, Onion Sourdough

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