Ok, so we’ve all had a day to recover from whatever Christmas or holiday feast we indulged in. That’s enough now. Consequently, it is time to think about menus for New Year’s Eve and New Year’s Day. This is the last foodie hurrah for most of us. Back on the diet and exercise train after the first of the year. In the meantime, I have two words for you. Party Bread. Specifically, this Caramelized Onion Raclette Bread.
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This bread has a pull-apart feature. Additionally, it is stuffed with golden brown caramelized onions, fresh herb spiked butter, and Raclette cheese. Furthermore, it is a perfect recipe to use up your leftover cheese from this past week’s festivities. Most Christmases, for dinner I make a champagne three-cheese fondue. This is also an excellent way to use up leftover cheese fondue or uneaten wedges left on your cheese board or in your refrigerator.
There is not a bit of leftover fondue to be found at my house. The guests scraped the pot clean. However, luckily I had a stash of Raclette cheese in the freezer to stuff inside this bread. Also, this entire recipe takes just over a half-hour to finish. That is, of course, if you do not make your own bread. I bought a day old round rustic bread at the supermarket’s bakery for one dollar. Slice the bread into cubes. Take care not to cut the bread all the way through. Leave the bottom of the bread intact.
Small steps. Big Flavor.
Caramelize two large sweet onions in butter and olive oil. Season the onions with sugar, kosher salt, and freshly ground pepper.
Soft unsalted butter is mixed with chopped fresh herbs. Load a pastry bag with the mixture and pipe it between the cubed sections of the bread. for the herbed butter, try to use fresh herbs. Chop up whatever you have lying around. I used sage, thyme, oregano, and parsley. If there are no fresh herbs in your kitchen, use any combination of dried herb you like.
After buttering, stuff the caramelized onions in between the sections of the bread. Follow with the shredded cheese. Place in the oven and bake for about 15 minutes until the cheese melts and the bread is crusty. Serve immediately.
I recommend this cheesy, buttery, crunchy goodness accentuated with sweet caramelized onions as the last satisfying indulgence of 2019. What a way to go close out a year.
Caramelized Onion Raclette Bread
Ingredients
- 1 rustic loaf of bread
- 2 large sweet onions
- 1 tablespoon plus 3/4 cup unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon sugar
- kosher salt and freshly ground pepper to taste
- 3 tablespoons chopped fresh herbs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1.5 cups Raclette cheese finely grated
Instructions
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Peel and chop onions into small pieces.
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Heat the tablespoons of butter and olive oil together in a skillet over medium-high heat.
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Add the onions. Stir to coat.
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Cook the onions, stirring frequently until the onions become transparent and start to turn brown. Add sugar and stir to coat.
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Cook until the onions turn brown.
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Season with kosher salt and freshly ground pepper to taste.
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Remove from heat and set aside.
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Preheat the oven to 400 degrees F
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Line a baking sheet with parchment paper.
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Use a large knife to cut bread into 3/4” x 3/4” cubes (do not cut through!)
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In a separate bowl, mix the chopped herbs with the butter
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Season with salt, pepper.
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Stir in the lemon juice and zest.
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Transfer to a piping bag.
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Place the bread on the prepared baking sheet and pipe herb butter between the bread cubes.
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Distribute the caramelized onions and pieces of cheese in the wedges.
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Place the bread in the oven and bake for 15 minutes.
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Remove from oven, transfer to a serving board and serve warm.
Like this Caramelized Onion Raclette Bread? Also, try some of these New Year’s Eve menu suggestions:
