Caramelized Onion and Asiago Cheese Braid

By The Canadian Living Test Kitchen

88 people added this to their Recipe Box

Caramelized Onion and Asiago Cheese Braid

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	444444 cal
pro	15 g15g pro
total fat	20 g20g total fat
sat. fat	7 g7g sat. fat
carb	50 g50g carb
fibre	3 g3g fibre
chol	158 mg158mg chol
sodium	678 mg678mg sodium
% RDI:	-
calcium	1919 calcium
iron	2121 iron
vit A	1212 vit A
vit C	55 vit C
folate	5050 folate

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The intense flavours of the filling pair perfectly with the rich egg dough. A perfect centrepiece bread for a friendly, relaxed holiday get-together.

Ingredients

1 tsp granulated sugar 1 1tsp tspgranulated sugar
1/2 cup warm water 1/2 1/2cup cupwarm water
1 1pkg pkgactive dry yeast, (or 1 tbsp/15mL)
1/4 cup milk 1/4 1/4cup cupmilk
2 eggs 2 2eggeggs
2 egg yolks 2 2egg yolkegg yolks
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
3-1/2 cups all-purpose flour 3-1/2 3-1/2cups cupsall-purpose flour
Filling:
1 tbsp butter 1 1tbsp tbspbutter
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
3 cups sliced onions , (about 2 large)3 3cups cupssliced oniononions, (about 2 large)
1 tsp granulated sugar 1 1tsp tspgranulated sugar
1 tsp dried rosemary 1 1tsp tspdried rosemary
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1-1/2 cups shredded Asiago cheese 1-1/2 1-1/2cups cupsshredded Asiago cheese
1 egg , lightly beaten1 1eggeggs, lightly beaten

Preparation

In large bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in milk, eggs, egg yolks, oil and salt. With wooden spoon, stir in 3 cups (750 mL) of the flour to make soft dough.

Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.

Filling: Meanwhile, in large skillet, heat butter with oil over high heat; cook onions, sugar and rosemary, stirring occasionally, for 5 minutes. Reduce heat to medium; cook, stirring and scraping up brown bits from bottom of pan, for 10 to 15 minutes or until onions are golden and very soft. Let cool to room temperature.

Grease baking sheet or line with parchment paper; punch down dough. Turn out onto lightly floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle. Transfer to prepared pan. Spread mustard lengthwise in 3-inch (8 cm) strip down centre of rectangle, leaving 1-inch (2.5 cm) border uncovered at short ends; top with onion mixture. Sprinkle with 1 cup (250 mL) of the cheese. Using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. Repeat on other side, cutting diagonal strips in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal. Cover with towel; let rise in warm place for 30 to 40 minutes or until doubled in bulk.

Brush top with egg. Bake in centre of 350°F (180°C) oven for 30 to 40 minutes or until puffed and golden. Sprinkle remaining cheese down centre of braid; return to oven for 10 minutes or until melted. Serve warm or let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day; rewarm in oven before serving.)

Source : Holiday Best: 2000