My husband had asked about making caramelized onions for a dinner, and it had me thinking about a new stuffed challah. We love French Onion Soup, and just got a bag of nutritional yeast from Trader Joe's by accident {added yeast to the list and he thought they were all the same.}
While this version is made parve, I am thinking about Shavuot next week now. Swap out the nutritional yeast for parmesan cheese and added mozzarella cheese on top of the onions for an even more decadent French onion soup stuffed challah!
The Best Challah Bread recipe
Filling: {modified from my French Onion Soup recipe}
3 onions {I used 2 yellow and 1 red}
2 tbsp oil
2 tbsp sugar
1/2 envelope onion soup mix
1 tsp. salt
4 tbs. paprika
1 tsp garlic powder
optional: wine to deglaze
Nutritional yeast or parmesan
Mozzarella if making dairy
Topping:
1 beaten egg
Nutritional yeast or parmesan
Thyme
Directions:
Make dough according to directions here in my challah recipe.
While the challah rises, start making the filling for it.
In a large skillet, heat the oil on medium heat. While the oil is heating, slice up 3 onions and add the onions to the skillet. Let the onions sweat for 15-20 minutes, stirring occasionally. I add the sugar halfway through.
Once the onions have a nice brown sheen to them add the onion soup mix, salt, paprika, and garlic powder. Add the optional wine now to give the filling a deeper and richer flavor {or add umami seasoning.} Stir the mixture until it’s all incorporated and is a thick paste consistency.
Preheat the oven to 375°F.
Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.