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Home / Recipes / Appetizers / French Onion Bread with Passion Fruit Chili Pepper Dipping Sauce

French Onion Bread with Passion Fruit Chili Pepper Dipping Sauce

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Featuring: Passion Fruit Chili Pepper Sauce

Passion Fruit Chili Pepper Sauce

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As I’ve been practicing my bread making skills, I have come across so many recipes that have amazing flavors, both sweet and savory. This French Onion Bread was created with your favorite French Onion Soup in mind. I adapted this recipe from my “Bake from Scratch” magazine. Don’t get me wrong, by itself it is an amazing bread. However, if I have the chance to up a recipe with something else, I am going to try it.

When this loaf was hot out of the oven I quickly took a taste. Yum!!! Next, I poured a small bowl of Lilikoi Chili Pepper Sauce and put it out with the hot bread. When I dipped the bread into the Lilikoi Chili Pepper Sauce an explosion of flavor hit my tongue and I knew it was a winner!

The caramelized onions along with the Gruyere cheese and the Lilikoi Chili Pepper Sauce bring a decadence to the formula that is unforgettable!

Categories Appetizers, Baked Goods

French Onion Bread with Passion Fruit Chili Pepper Dipping Sauce

Yields: 1 loaf (9-inch)

Prep time: 3 Hours 30 Minutes

Cook time: 45 minutes

Ingredients

4 ½ Cups (531 grams) All-purpose Flour, divided

1/4 Cup (50 grams) Granulated Sugar
1 (0.25-ounce) package (7 grams) active dry yeast
1 tsp (3 grams) kosher salt
1/2 Cup (120 grams) Whole Milk
1/2 Cup (120 grams) Water
1/3 Cup (76 grams) Unsalted butter
1/4 Cup (60 grams) Sour cream
1 Large Egg (50 grams)
1 Caramelized Onions (recipe follows)
1/2 Cup (113 grams) Unsalted butter, softened
2 Tbl (4 grams) Fresh thyme
8 oz (227 grams) Gruyere cheese, shredded and divided
1 Cup Lilikoi Chili Pepper Sauce for dipping

CARAMELIZED ONIONS

1/4 Cup (57 grams) Unsalted butter
2 pounds (908 grams) Vidalia onions, thinly sliced (about 8 cups)
1 tsp (3 grams) Kosher salt
1/2 tsp (2 grams) Granulated sugar
1/2 tsp (1 gram) Ground black pepper
1/2 Cup (120 grams) Dry sherry

Instructions

In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.

In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream over medium heat until an instant read thermometer reads 120° F - 130° F.
Add milk mixture to flour mixture; using paddle attachment, beat at medium speed until combined.
Add egg beating until combined.
With mixer on low speed, slowly add 2 cups (250 grams) flour, beating just until combined.
Switch to the dough hook attachment. Beat on low speed until a soft, smooth, somewhat sticky dough forms and pulls away from bowl, 9-10 minutes. Add up to ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75° F) until doubled in size, 45 minutes – 1 hour.
Spray a 9-inch round cake pan with cooking spray.
Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21x12-inch rectangle.
In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½ -inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1 ½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F) until puffed, about 30 minutes.
Position one oven rack in center and one at top of oven. Preheat oven to 350°F.
Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant read thermometer inserted in center registers 190°F, 15-20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature. Place bowl of Lilikoi Chili Pepper Sauce with bread as a dipping option.

CARAMELIZED ONIONS

In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30-40 minutes.
Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to glass bowl and let cool to room temperature.

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