French Onion Bread | Sourdough

There are many versions of how the beloved french onion soup was invented and one of them was an incidental discovery, which we liked! The story goes that so and so forgot the sandwich with some onions and cheese on top of the heater and next morning the cheese was all melted and the onions were soft and sweet, and the bread was soggy, so they decided to create a soup. So we thought, why not try to make it into a bread?

The result is ... well, we wouldn't make it if it wasn't amazing! You will love this flavor with a soup, a sandwich, or just eating it by itself as it has so much flavor (and great nutrition)!

organic flour, water, salt, caramelized onions, cheese (cultured milk, salt, enzymes)

We recommend keeping your bread uncovered on your counter rather than in the fridge or a plastic bag. We place our loaves cut side down, so that the crumb isn't exposed to air, while the crust slowly stales.* In a sealed plastic bag, the crust will soften, as the moisture from the bread has nowhere to go, eventually leading to a moldy loaf.

If you don't expect to finish your loaf before it stales, freeze it in a plastic bag. Slice it first, to make toasting ever more convenient.

Revive your stale loaf in the oven at 175°F for 15-20 minutes.

*Technical note: Staling has nothing to due with water loss, as bread actually only loses about 1% of water content as it ages. Rather, the gelatinized starch molecules form into crystalline regions, causing a tightening effect on the bread. By reheating it, you can temporarily disrupt the less stable regions of the chains comprising the starch molecules.

Approx. 24 oz