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Home » Recipes » Caramelized Onion Gouda Casatiello

Caramelized Onion Gouda Casatiello

November 8, 2016 Updated: May 28, 2020 By Julie Menghini 82 Comments

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Two photo collage for Pinterest. The top photo is a mushroom-shaped loaf of bread called a Caramelized Onion Couda Casatiello. The bottom photo is a slice of the bread with fresh gouda sitting in the background. The title runs through the center.

Caramelized Onion Gouda Casatiello is a soft and dreamy adaption of an Italian Brioche. This loaf is loaded with flavor from bits of caramelized onion and gouda cheese.

Caramelized Onion Gouda Casatiello

One of the great things about this time of year is with the cooler weather I just love firing up my oven. I love to bake, and I especially love to bake bread. So when this month’s BreadBaker Host blog:  Karen’s Kitchen Stories stated the theme was root vegetables, I had a heck of a time deciding what to make. This Caramelized Onion Gouda Casatiello was a great choice!

Caramelized Onion Gouda Casatiello

I’ve never heard of Casatiello. I read that it is an Italian version of a Brioche. It traditionally contains meats such as salami and flavorful cheeses and baked in paper bags or a Panettone mold.

Caramelized Onion Gouda Casatiello

The last time I shopped at one of the large membership stores I bought a big bag of onions that I couldn’t finish so decided to caramelize them…in the crockpot! I had those caramelized onions in my freezer and this bread was the perfect time to use them.

Caramelized Onion Gouda Casatiello

I baked this bread in a tall-sided 8-inch cake pan. The recipe said I could use a 9×5 loaf pan or brown paper bags put in large enough coffee cans to hold it.

My bread had such a beautiful rise that I could have probably put it in a 9-inch cake pan. There is no way it would have worked in a 9×5 loaf pan. This baby rose like it was on steroids.

Caramelized Onion Gouda Casatiello

The second raise said to let it rise until it reached the top of off the pan, about 90 minutes. I think it took only 45 minutes and she was peaking over the top. Do you get as excited about dough performance as I do? Sorry folks, I’m a self-proclaimed bread nerd.

Caramelized Onion Gouda Casatiello

This bread tasted so warm, savory and delicious. My biggest problem was cutting this slice before my bread was cooled so I mutilated it a bit but I just couldn’t wait to dive in.

Don’t have time to make it now? Pin it for later!

A loaf of Onion Gouda bread sitting on a cake stand over a blue striped napkin.
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5 from 1 vote

Caramelized Onion Gouda Casatiello

Caramelized Onion Gouda Casatiello is a soft and dreamy adaption of an Italian Brioche. This loaf is loaded with flavor with bits of caramelized onion and gouda cheese.
Prep Time 4 hrs
Cook Time 40 mins
Total Time 4 hrs 40 mins
Servings 16 people
Author Julie Menghini

Ingredients

Sponge

  • 1/2 cup bread flour I used unbleached
  • 1 cup buttermilk at room temperature (you can also use warm water)
  • 1 tablespoon instant yeast

Dough

  • 3-1/2 cups unbleached bread flour plus more for dusting
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 2 eggs slightly beaten
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup Gouda cheese roughly grated
  • 1/2 cup caramelized onion roughly chopped

Instructions

Sponge

  • Stir together the sponge ingredients in a 1 quart sized bowl. Cover with plastic wrap and allow to ferment at room temperature for 1 hour. The sponge will foam and collapse on itself when you tap the bowl. If it doesn’t foam you will need new yeast and repeat the process.
  • While the sponge is fermenting, grate your cheese and chop your caramelized onion.

Dough**

  • In the bowl of an electric stand mixer, fit with the paddle attachment, add flour, salt, and sugar. Mix or whisk to combine. Add eggs and sponge and mix together on low speed until the ingredients form a coarse ball. If you have loose flour in the bottom drizzle a small amount of water or milt to gather it into the ball. Mix for 1 minute and then let the dough rest for 10 minutes to allow the gluten to develop.
  • Divide the butter into 4 pieces. On medium speed, mix the butter into the dough one piece at a time. The dough will be soft but not like a batter. Continue mixing until the dough is a smooth tacky mass, about 8 minutes. Scrape the sides of the bowl down occasionally if necessary. Replace paddle attachment with a dough hook attachment and continue mixing on a medium speed for 4 minutes or until dough comes off the sides of the bowl. If it doesn’t do this add a small amount of flour.
  • Add the cheese and onions and mix on low until just combined. If the dough is sticky, add another small amount of flour until dough is tacky but not sticky. Transfer dough to a large well oiled bowl, rolling to coat all sides with oil. Cover with plastic wrap and let rise until dough increases at least 1-1/2 times, 90 minutes.
  • Leave dough in one piece for a large loaf or divide in half for two smaller loaves. Place dough in an 8-inch round cake pan or 2-8″ loaf pans that have been sprayed with non-stick cooking spray. Spray the top of the dough with cooking spray and cover loosely with plastic wrap or a clean towel. Let rise until dough just reaches the top of the pan(s), 60-90 minutes.
  • With the oven rack set in the lower 1/3 of the oven, preheat to 350°F. Bake for 20 minutes and then turn the pan. Bake for an additional 20 to 30 minutes or until bread reaches an internal temperature of 185°-190°F.
  • Remove the bread from the pan(s) onto a cooling rack. Allow the bread to cool for one hour before serving.

Notes

Recipe adapted from the book “The Bread Baker’s Apprentice” by Peter Reinhart *Prep time includes rising time. **For the dough, I recommend using an electric stand mixer. This dough is tacky and somewhat difficult to knead by hand.

Nutrition

Calories: 147kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 246mg | Potassium: 58mg | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 0.6mg | Calcium: 90mg | Iron: 0.2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

The right supplies will make your bread baking success a surer thing. In this recipe. I used 8″x3″ round cake pan and my favorite instant-read thermometer.

One of the things that I love is looking at all of the wonderful recipes that all of the other #BreadBaker participants bring!

  • Caramelized Onion Cheddar Bread from Hezzi-D’s Cooks and Books
  • Caramelized Onion Gouda Casatiello from Hostess at Heart
  • Carrot Spiced and Teff Bread from kidsandchic
  • Garlic and Herb Wreath Bread from Herbivore Cucina
  • Ginger Sweet Rolls from Passion Kneaded
  • Potato Dinner Rolls from Cook’s Hideout
  • Pull Apart Onion Bread from A Day in the Life on the Farm
  • Rustic Parsnip Bread from Food Lust People Love
  • Sourdough Onion Pockets from Karen’s Kitchen Stories
BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

I love this Bread Bakers Group. Here are a few of my other Recipes!

Hungarian Egg Twist Bread

Hungarian Egg Twist | Hostess At Heart

Cherry Almond Kugelhopf Bread Recipe

A loaf of Cherry Almond Kugelhopf Bread that\'s been baked and shaped in a bundt pan sprinkled with powdered sugar and sitting on a silver platter over a cutting board.

Spiced Apple Star Bread Recipe

Top-down view of a star-shaped bread filled with diced bread that sits on a wood cutting board.

Pin it now!

Two photo collage for Pinterest. The top photo is a mushroom-shaped loaf of bread called a Caramelized Onion Couda Casatiello. The bottom photo is a slice of the bread with fresh gouda sitting in the background. The title runs through the center.

Bread, Muffins, and Rolls· Recipes

« Easy Vegetable Beef Soup Recipe
Dark Chocolate Puff Pastry Hand Pies »

Comments

  1. Mike says

    May 26, 2020 at 11:47 am

    I love the combination of cheese and bread. We have done this one several times.,

    Reply
  2. Pavani says

    November 17, 2016 at 8:51 am

    Wow, what an amazing bread. LOVE the caramelized onions and gouda in there.
    Ya, I do a happy dance when I see my bread starts to rise like that 🙂

    Reply
    • Julie Menghini says

      November 17, 2016 at 12:53 pm

      Thank you Pavani!

      Reply
  3. Mimi says

    November 14, 2016 at 8:36 am

    Brioche is wonderful, but this sounds even more spectacular! Beautiful photos!

    Reply
    • Julie Menghini says

      November 14, 2016 at 12:46 pm

      Thank you, Mimi. It did remind me a bit of a Brioche when I made it. It was a lot of fun to follow it’s progress and it tastes great.

      Reply
  4. Jennifer A Stewart says

    November 14, 2016 at 8:08 am

    This is gorgeous bread and I can’t wait to make it! I’m thinking about making a savory french toast with it too!

    Reply
    • Julie Menghini says

      November 14, 2016 at 12:55 pm

      I hope you will let me know how it comes out. It was a fun one to make. The french toast sounds marvelous!

      Reply
  5. Michaela Kenkel says

    November 13, 2016 at 12:40 pm

    Julie — this is positively STUNNING!! I can only imagine how wonderful this smelled while it was baking!

    Reply
    • Julie Menghini says

      November 13, 2016 at 9:59 pm

      Thank you Michaela! It was really good and you’re right that there isn’t anything better than the smell of baking bread. Well maybe eating it warm with some good all butter.

      Reply
  6. sharanya palanisshami says

    November 13, 2016 at 3:29 am

    Onion and cheese must be a great combination. Love the combination and bread…….

    Reply
    • Julie Menghini says

      November 13, 2016 at 11:19 am

      Thank you so much! I appreciate your stopping by!

      Reply
  7. Andrea says

    November 12, 2016 at 10:25 pm

    Hi just trying to imagine how to use a paper bag??? Any chance you could explain that part??

    Reply
    • Julie Menghini says

      November 13, 2016 at 11:19 am

      I didn’t use that method Andrea but if you wanted to you would spray the insides of a brown or white lunch-sized paper bag with non-stick cooking spray and then place the bag into a can just large enough to hold them such as a coffee can. Fold the top of the bag a couple of inches over the can and let them rise until they reach the top of the bag. After baking for 20 minutes, turn and reduce oven temp to 325. Bake an additional 40 minutes. When you remove it from the oven take it out of the can and slit the bag to vent and let it cool for 1 hr. It should have the same shape as mine because it will be circular at the base and dome over the top. If you do this, PLEASE send me a picture and let me know your opinion! Thanks for stopping Andrea and let me know if you have any more questions.

      Reply
      • Andrea says

        November 13, 2016 at 3:08 pm

        Thanks am thinking how using a paperbag can be used when camping, will let you know how it goes

        Reply
        • Julie Menghini says

          November 13, 2016 at 9:57 pm

          Thank you Andrea!

          Reply
  8. Michelle says

    November 12, 2016 at 7:48 pm

    I am seriously drooling over this bread! I love caramelized onions so much!

    Reply
    • Julie Menghini says

      November 13, 2016 at 11:56 am

      Thank you Michelle!

      Reply
  9. NancyC says

    November 12, 2016 at 10:54 am

    I’m a big fan of caramelized onions and cheese so this is my kind of bread! 🙂

    Reply
    • Julie Menghini says

      November 13, 2016 at 11:56 am

      Thank you Nancy! ❤️

      Reply
  10. Judi Graber says

    November 12, 2016 at 7:12 am

    Beautiful bread Julie, inside and out… Besides the onions and cheese I like the buttermilk in the sponge. I don’t think I’ve used it much in a yeast bread.

    Reply
    • Julie Menghini says

      November 12, 2016 at 8:50 am

      Thank you Judi. It was easy and delicious to make and a new one for me.

      Reply
  11. Platter Talk says

    November 11, 2016 at 10:10 pm

    This is such an interesting recipe and I have to confess that your photos literally took my bread away; this Casatiello looks simply amazing.

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:05 am

      Thank you, Dan! This was a fun bread to make in a cake pan no less!

      Reply
  12. Michelle says

    November 11, 2016 at 9:56 pm

    Sounds like “Gouda” bread! Maybe that was funnier in my head!?!?
    I wouldn’t have been able to wait either!
    I wish I was a bread nerd – I would love to make a loaf like this!
    Thanks
    Michelle

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:06 am

      Thank you, Michelle! My love of baking bread is probably more of an obsession LOL!

      Reply
  13. Christie Campbell says

    November 11, 2016 at 6:51 pm

    Oh.my.word. This looks insane!! And there’s gouda in there? I’m hooked. It looks amazing.

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:06 am

      Thank you so much, Christie! That Gouda is a goooood thing!

      Reply
  14. Jenny | Honey and Birch says

    November 11, 2016 at 3:20 pm

    This loaf makes me want to bake my own bread so badly! And caramelized onions and gouda – you can’t go wrong!

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:10 am

      Thank you, Jenny! You aren’t a bread baker? This one would be an easy one to try. Feel free to let me know if you have questions.

      Reply
  15. Julianna says

    November 11, 2016 at 1:50 pm

    This is just a beauty, Julie! I would love to try making something like this! 😀

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:11 am

      Thank you! You could sure do it. It was a fun one to follow. I was worried that it was going to go over at times but it behaved the whole time.

      Reply
  16. Petra says

    November 11, 2016 at 1:01 pm

    I have never heard of Casatiello but it looks amazing. The gouda cheese and onions sounds delicious in addition. I might have to dust off my baking phobia (it is not quite that bad but almost) and give it a go! 🙂

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:14 am

      Petra the way you filet a fish I wouldn’t think you would be afraid of anything. I’d love to help you get over those fears. Here are a couple very easy ones to make: https://hostessatheart.com/almost-no-knead-bread/ or https://hostessatheart.com/english-muffin-bread/.

      Reply
  17. Angela says

    November 11, 2016 at 10:30 am

    This is a VERY impressive bread my friend! I love the pairing of the caramelized onion and gouda. Really wonderful recipe.

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:15 am

      Thank you so much, Angela! It was a fun one to make too!

      Reply
  18. Colleen says

    November 11, 2016 at 9:04 am

    I just want to wrap my arms around the whole loaf and declare it all mine!!!

    Reply
    • Julie Menghini says

      November 11, 2016 at 9:37 am

      LOL Colleen Thank you!

      Reply
  19. Debi at Life Currents says

    November 10, 2016 at 11:31 am

    This is beautiful. I’m a big fan of savory treats, so I’m excited to read that it’s not a dessert bread. I can’t wait to try this one!

    Reply
    • Julie Menghini says

      November 11, 2016 at 9:37 am

      Thank you Debi! We really enjoyed it.

      Reply
  20. [email protected]'s Dinnertime Dish says

    November 10, 2016 at 9:25 am

    This bread is absolutely gorgeous! I love baking bread, too. I find it so satisfying to pull a loaf out of the oven that I’ve made myself and the house always smells amazing! I’m definitely going to have to give this a try soon!

    Reply
    • Julie Menghini says

      November 11, 2016 at 9:38 am

      It was easy to make Lisa and I agree that there’s nothing like homemade bread and the smell of it baking. I find kneading very therapeutic too. Thank you and have a wonderful day!

      Reply
  21. Loretta says

    November 10, 2016 at 7:51 am

    I’m always intrigued by some of your bread challenges Julie. It’s amazing how much one learns and shares via this platform. I was also wanting to try caramelized onions in a slow cooker as I had seen another blogger try that method. Freezing them too? A win-win! For me those onions and gouda drew me into the recipe. Love the “holey” texture, slathered in butter and I’d be in bread heaven. Well done!

    Reply
    • Julie Menghini says

      November 11, 2016 at 9:41 am

      Thank you so much Loretta. I’m kind of worried that some of these bread challenges are disappearing. They are a great way to motivate me to try different thing. Those onions were so easy to make in the crockpot. What I didn’t use in the bread I threw in some soup that I had cooking. I made your roasted veggie quinoa recipe this week and we loved it!

      Reply
      • Loretta says

        November 13, 2016 at 3:17 pm

        How long did you cook the onions in the crock pot? Did you add anything else in with the onions? Wonderful to hear that you had made the roasted veggie quinoa recipe. I too made it last week with Israeli couscous when I had my girlfriends around for a Moroccan night 🙂

        Reply
        • Julie Menghini says

          November 13, 2016 at 9:57 pm

          My onions cooked overnight Loretta on low. I filled the crockpot with onions and then put about 3 to 4 tablespoons of melted butter over them. John would love that recipe with couscous!

          Reply
  22. Jeff says

    November 10, 2016 at 7:48 am

    What beautiful photographs! Is bread looks so delicious I can hardly contain myself. Plus, I love any kind of bread that can be sliced like a cake.

    Reply
    • Julie Menghini says

      November 11, 2016 at 9:42 am

      Thank you Jeff! This bread made amazing sandwiches too.

      Reply
  23. Sandra Shaffer says

    November 10, 2016 at 1:13 am

    This is beautiful and I love the savory flavors you added to it. Perfect way to use up those onions!

    Reply
    • Julie Menghini says

      November 11, 2016 at 9:43 am

      Thank you Sandra! I really enjoyed this bread and it was a great way to use those onions.

      Reply
  24. Debra C. says

    November 9, 2016 at 9:30 pm

    This bread looks just fabulous, I would love to serve in over the holidays – definitely on the menu!!

    Reply
    • Julie Menghini says

      November 9, 2016 at 10:23 pm

      Thank you Debra! We really enjoyed it.

      Reply
  25. Namita says

    November 9, 2016 at 11:38 am

    Hello Julie, I loved the shape of the bread. It was a genius idea to bake in a round pan. The flavours of the bread are amazing. Gouda cheese and onions – YUM!

    Reply
    • Julie Menghini says

      November 9, 2016 at 5:18 pm

      Thank you Namita! We really enjoyed this bread. Thank you for stopping by and leaving such sweet comments.

      Reply
  26. Heather Gallagher says

    November 9, 2016 at 10:59 am

    Home made bread is just the best – and it’s not as hard as everyone thinks – this looks amazing I’m going to have to try it out!

    Reply
    • Julie Menghini says

      November 9, 2016 at 5:19 pm

      Thank you Heather! It was really easy to put together. I hope you will let me know if you put it together.

      Reply
  27. Mayuri Patel says

    November 9, 2016 at 10:37 am

    The charming thing about group challenges is that I get to learn so much. When I saw the photo of the bread, I thought that the shape reminds me of something but couldn’t remember what! When I read panettone and the light bulb lit up bright. Lovely bread and now I know what a casatiello is.

    Reply
    • Julie Menghini says

      November 9, 2016 at 5:21 pm

      Thank you Mayuri! I’d never heard the term casatiello either and I’m married to an Italian. It was a fun one to put together. I like trying new shapes.

      Reply
  28. Hezzi-D says

    November 9, 2016 at 5:43 am

    This sounds so good. I made a caramelized onion bread but I love that you paired yours with gouda!

    Reply
    • Julie Menghini says

      November 9, 2016 at 5:22 pm

      Thank you Hezzi! I have a great 5 yr gouda that worked really well here. Next time I’ll try it with meat as is common.

      Reply
  29. sneha datar says

    November 9, 2016 at 12:06 am

    This is an amazing bread, love gouda cheese.

    Reply
    • Julie Menghini says

      November 9, 2016 at 5:23 pm

      Thank you Sneha!

      Reply
  30. Kalyani says

    November 8, 2016 at 10:35 pm

    I loved everything about this Julie 🙂 what a beautiful rise, even the crumb looks perfect !
    PS : I love when the dough rises too :p

    Reply
    • Julie Menghini says

      November 9, 2016 at 5:23 pm

      LOL another bread nerd! I love it LOL! Thank you Kalyani.

      Reply
  31. Karen says

    November 8, 2016 at 10:31 pm

    From bread nerd to bread nerd, this is gorgeous. I bet it was delicious too.

    Reply
    • Julie Menghini says

      November 9, 2016 at 5:24 pm

      LOL thank you Karen! I love some of the artisan breads you make.

      Reply
  32. Liz says

    November 8, 2016 at 9:53 pm

    Goodness me, that’s a delicious looking bread. I love caramelized onions and cheese. Great combination!

    Reply
    • Julie Menghini says

      November 9, 2016 at 5:26 pm

      Thank you Liz! I had a lot of fun watching this bread come to life and it was delicious.

      Reply
  33. Wendy Klik says

    November 8, 2016 at 6:24 pm

    That is one gorgeous loaf and I love the flavor profile 🙂

    Reply
    • Julie Menghini says

      November 8, 2016 at 9:28 pm

      Thank you, Wendy! It was really good.

      Reply
  34. Celebrating Sunshine says

    November 8, 2016 at 5:08 pm

    Your bread looks amazing, Julie! It’s such an interesting and unique combination of caramelized onion and gouda cheese. I’m sure it was delicious.

    Reply
  35. Suzanne says

    November 8, 2016 at 2:40 pm

    Brilliant, delicious and so beautiful Julie.

    Reply
    • Julie Menghini says

      November 8, 2016 at 9:29 pm

      Thank you, Suzanne!

      Reply
  36. Elaine @ foodbod says

    November 8, 2016 at 1:25 pm

    OMG!!!! That must taste amazing!! Caramelised onion AND smoked Gouda? Wow!

    Reply
    • Elaine @ foodbod says

      November 8, 2016 at 1:26 pm

      Where did I get smoked from?? Sorry!

      Reply
    • Julie Menghini says

      November 8, 2016 at 9:31 pm

      Thank you Elaine! This bread was so soft and made great sandwiches.

      Reply
  37. rocio says

    November 8, 2016 at 11:13 am

    A fantastic bread that I will make sure. I loved it

    Reply
    • Julie Menghini says

      November 8, 2016 at 9:31 pm

      Thank you, it’s easy to make and yummy to eat.

      Reply

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