Pin it
This incredible focaccia bread transforms the beloved flavors of French onion soup into a chewy, aromatic loaf that's loaded with caramelized onions and gooey Gruyere cheese. The bread captures that perfect balance of savory depth and comforting warmth in every bite.
I first made this bread during a rainy weekend when I was craving French onion soup but wanted something more substantial. Now it's requested at every family gathering and disappears within minutes of coming out of the oven.
Ingredients
- Canned French onion soup: Adds instant depth and flavor without hours of simmering
- Kosher salt: Enhances all the flavors and helps develop proper gluten structure
- Active dry yeast: Provides reliable rise look for unexpired packages for best results
- All purpose flour: Creates the perfect chew use unbleached for best flavor
- Extra virgin olive oil: Adds richness and helps create that signature focaccia crust
- Shredded Gruyere cheese: Melts beautifully and offers that authentic French onion flavor
- White onions: Caramelized low and slow transform into sweet golden flavor bombs
- Fresh thyme leaves: Add brightness and herbal notes that cut through the richness
Step-by-Step Instructions
- Prepare the Liquid Base:
- Heat the French onion soup to room temperature then add warm water to make exactly 2 cups of liquid. This soup base infuses the entire dough with savory flavor rather than just adding toppings later.
- Create the Dough:
- Combine the liquid with salt yeast and olive oil stirring until completely dissolved. Add flour gradually until you have a wet somewhat jiggly dough. The high hydration level is key to achieving those beautiful air pockets in the final bread.
- Develop Structure:
- Allow dough to rest for 30 minutes then perform stretch and folds from all four directions. With wet hands pull each side of the dough and fold it over itself then lift and coil the dough under itself. This technique builds strength without kneading.
- Add Fillings:
- After the final fold spread half the caramelized onions and cheese over the dough then fold it into thirds. This creates delicious pockets of flavor throughout the bread not just on top.
- Final Rise and Bake:
- After a one hour rise gently dimple the dough without degassing it then add remaining toppings. Bake until golden and the internal temperature reaches 190°F. The dimpling creates those characteristic focaccia indentations that catch olive oil and toppings.
My favorite part of this recipe is the moment you fold in that first layer of caramelized onions and cheese. The aroma that fills the kitchen reminds me of my grandmother's French onion soup yet with an exciting twist that always makes everyone gather in the kitchen asking when it will be ready.
Perfecting Your Caramelized Onions
The key to exceptional French onion focaccia is properly caramelized onions. Slice onions thinly and cook them over low heat for at least 30 minutes stirring occasionally. The slow cooking process allows natural sugars to develop creating deep golden brown onions with incredible sweetness. Never rush this step by turning up the heat as burnt onions will ruin the bread. I like to make extra and store them in the refrigerator for up to a week they make this bread even easier the second time around.
Make-Ahead Options
This focaccia dough can be prepared up to 24 hours in advance. After the final fold place the dough in a greased bowl covered with plastic wrap and refrigerate overnight. The slow cold fermentation actually improves flavor development. The next day allow the dough to come to room temperature for about 1 hour before proceeding with the recipe. You can also fully bake the bread cool it completely wrap tightly and freeze for up to 3 months. Reheat in a 350°F oven for about 10 minutes.
Serving Suggestions
While delicious on its own this focaccia becomes a complete meal when served with a simple green salad dressed with lemon and olive oil. Cut into squares for an appetizer or serve alongside a bowl of tomato soup for the ultimate comfort food pairing. For brunch try topping a warm slice with a fried egg the runny yolk creates a decadent sauce that pairs perfectly with the caramelized onions and cheese.
Flavor Variations
The French onion base opens up endless possibilities for customization. Try adding thinly sliced mushrooms for an earthy umami boost or top with crispy bacon bits before baking. Swap Gruyere for fontina or a combination of provolone and parmesan. During summer incorporate fresh herbs like rosemary or sage into the dough or sprinkle with flaky sea salt just before serving for added texture and flavor burst.
Frequently Asked Questions
- → Can I use a different cheese instead of Gruyere?
Yes, you can substitute Gruyere with other melting cheeses like Swiss, fontina, or even mozzarella for a softer taste.
- → How do I caramelize onions for this bread?
Sauté thinly sliced onions in a pan with olive oil over low heat, stirring occasionally, until golden brown and sweet. This can take about 30 minutes.
- → Can this focaccia be made ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight. Bake the bread fresh the next day for the best flavor.
- → What can I serve with this bread?
This bread pairs beautifully with soups, salads, or as a standalone appetizer. It's also great with a drizzle of balsamic glaze.
- → Can I freeze the baked focaccia?
Yes, let the focaccia cool completely, then wrap it tightly in plastic wrap and freeze. Reheat in the oven before serving.