Description
A deliciously savory Caramelized Onion & Gruyère Stuffed Bread Wreath featuring buttery puff pastry filled with sweet, slow-cooked onions, melted Gruyère cheese, and fragrant thyme. Perfect as a festive appetizer or party centerpiece that is impressive yet simple to prepare.
Ingredients
Scale
For the Caramelized Onions
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bread Wreath
- 2 sheets puff pastry, thawed
- 1 ½ cups Gruyère cheese, shredded
- 1 teaspoon fresh thyme leaves (optional)
- 1 large egg, beaten (for egg wash)
Instructions
- Caramelize the Onions: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions, salt, and pepper, then cook slowly, stirring occasionally for 25–30 minutes until the onions are deeply caramelized and golden brown. Remove from heat and let cool slightly.
- Prepare Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the wreath doesn’t stick.
- Roll Out Puff Pastry: On a lightly floured surface, gently roll out both sheets of puff pastry to smooth out creases. Transfer one sheet onto the prepared baking sheet.
- Assemble the Filling: Spoon the cooled caramelized onions onto the first puff pastry sheet in a circular ring shape, leaving a 1-inch border around the edge. Evenly sprinkle the shredded Gruyère cheese on top of the onions and add fresh thyme leaves if using.
- Top with Second Puff Pastry Sheet: Carefully lay the second puff pastry sheet over the filling, pressing gently around the edges to seal the two sheets together and encase the filling.
- Cut and Twist the Wreath: Using a sharp knife, cut slits about 2 inches apart all around the ring. Twist each segment to expose the filling on top, creating a decorative wreath effect.
- Apply Egg Wash: Brush the entire surface of the wreath generously with the beaten egg. This helps the pastry achieve a golden, glossy finish while baking.
- Bake the Wreath: Bake in the preheated oven for 22–25 minutes until the pastry is puffed, golden brown, and crisp. Allow to cool slightly before serving warm or at room temperature.
Notes
- Allow the caramelized onions to cool before assembling to prevent the puff pastry from becoming soggy.
- Use a sharp knife or pizza cutter for clean cuts without tearing the pastry.
- This wreath can be prepared a few hours ahead; assemble and refrigerate before baking to save time.
- Serve as an appetizer or alongside a fresh salad for a delightful meal.
- Fresh thyme is optional but adds a lovely herbal note that complements the Gruyère and onions.
