Flavorful caramelized onion and sharp asiago cheese are the perfect duo in this stunning asiago no-knead bread! Its made overnight for easy baking the next day and SO incredibly tender and flavorful!
It’s a good Wednesday to hoard a loaf of asiago no-knead bread all to ‘yoself.
A loaf of homemade bread means only one thing: there will be zero loaves of bread by the end of the day.
Guys. This bread. I can’t even. There are CARAMELIZED ONIONS in the actual bread. It’s got asiago cheese piled all over top. It’s made overnight AND there’s zero kneading required.
Basically it’s lazy persons bread and you are going to be all in for that. Lazy carbs = best carbs.
The dough is seriously SO simple to throw together, yet at the same time yields the best deep flavors. I like to let the dough ferment overnight so that it has plenty of time to develop all those deep yeasty flavors you love, but you could definitely just let it rise until its double which would take about 2-3 hours.
I’m team overnight though cause I personally love waking up to breaaaad. Once the dough has fermented, we’re gonna knead in a bunch of chopped caramelized onions (I also like to do this the night before to save time) and then shape it all into a rustic little loaf.
A few slashes in the top, a quick egg wash, and an unnecessarily heavy shower of asiago cheese. Go big in bread town or go home.
It bakes up into seriously the most chewy-soft bread texture and those little pockets of caramelized onion are BOMB. Meanwhile, the outside is covered in browned asiago cheese and really, it’s just freaking.every.thing.
Again, a batch ‘o homemade bread = no bread by the end of the day. And if for some bizarre reason there is……I promise I will not be creeped out if you send it on over my way.
Caramelized Onion Asiago No-Knead Bread
- 4 cups (500 grams) bread flour
- 3 teaspoons salt
- 1 teaspoon active dry yeast
- 12 oz water (room temperature)
- 1 tablespoon honey
- 1 medium onion, thinly sliced
- 1 tablespoon butter
- 1 medium egg, mixed with 1 tablespoon water
- 1/2 cup shredded asiago cheese
- In a large bowl, combine flour, salt, and yeast. Drizzle in water, and honey and stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
- The next day, preheat oven to 425F. Lightly grease a baking sheet and set aside. In a medium skillet, caramelize onions in butter over medium heat, stirring occasionally until onions are a deep golden brown. Remove from heat and cool completely.
- Punch risen dough down and gently knead caramelized onions into dough. Gather dough into a smooth ball and place on prepared pan. With a sharp knife, cut a few slits in the top and brush with beaten egg and sprinkle with asiago cheese. Let rise 30 minutes until doubled in size.
- Bake bread at 400F 30-35 minutes or until bread is a deep golden brown. Cool loaf on a wire cooling rack slightly then slice and serve warm. Enjoy!
This bread turned out great just as described. I’ve now used just the basic bread recipe to add other flavors to as well. This weekend is “everything bagel bread” with poppy seeds, sesame seeds, onion flakes and kosher salt mixed in. I love being able to start the dough one day and finish it up the next.
Oh my gosh, I love to hear that! So creative to make an everything bagel version. 🙂