Caramelized Onion and Asiago Cheese Braid

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Holiday Best: 2000


  • 1 teaspoon granulated sugar
  • 1/2 cup warm water
  • 1 pkg active dry yeast (or 1 tbsp/15mL)
  • 1/4 cup milk
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 3 cups sliced onions (about 2 large)
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried rosemary
  • 1 tablespoon Dijon mustard
  • 1 1/2 cup shredded Asiago cheese
  • 1 egg lightly beaten


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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 678 mg
  • Protein 15 g
  • Calories 444.0
  • Total fat 20 g
  • Cholesterol 158 mg
  • Saturated fat 7 g
  • Total carbohydrate 50 g


  • Iron 21.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Caramelized Onion and Asiago Cheese Braid