French Onion Pull-Apart Bread Recipe

French onion soup happens to be an all-time favorite loved by many, since who doesn't like caramelized onions in a rich beef broth, topped with crusty bread and smothered with cheese? This recipe for French onion-flavored pull-apart bread puts a fun spin on this classic soup that skips the broth, and showcases the bread, onions, and cheese. 

Recipe developer Miriam Hahn brings us this recipe and says, "When I entertain, I love to put out a wide variety of appetizers, and this French onion pull-apart bread usually steals the show. It makes a beautiful presentation, and when you pull it out of the oven, it always gets [praise]. This isn't your run-of-the-mill appetizer ... The caramelized onions add a special element to the cheesy bread, and having it cut into bite-sized diamond shapes makes it fun to dig into." Read on to learn how to make this fun, cheesy  appetizer.

Gather the ingredients for French onion pull-apart bread

To make this recipe, start by choosing a large loaf of uncut bread. "If you are serving a large crowd, pick a loaf that is substantial like a large ciabatta. If you [are having] a smaller gathering, a small, round sourdough works nice," Hahn shares. Then, you'll need 2 large onions, some fresh garlic, Gruyere or Swiss cheese, some butter, avocado oil, salt, and pepper.

Caramelize the onions

Thinly slice the onions and place them, along with the oil, into a large frying pan over medium heat. "If you prefer, you can use about 2 tablespoons of butter instead of the oil," Hahn remarks. Stir the onions every 10 minutes or so as they go through the caramelizing process. "Making caramelized onions takes some patience. You don't want to cook them on high heat, as the slower cooking method gives you the most flavorful onions that are perfect for this French onion bread," Hahn remarks. When the onions are almost done, about 1 hour, preheat the oven to 350 F.

Make the butter mixture

While the onions are cooking, shred the cheese, and set aside. To get the butter mixture ready, add the butter to a small pot over medium heat. Once the butter has melted, crush the garlic with a garlic press and add that to the pot, along with the salt and pepper. When the onions are done caramelizing, add the onions to the butter mixture, and stir to combine.

Slice the bread, stuff, and serve

Cut the bread on the diagonal into slices that are about 1 ¼-inch thick, but don't slice all the way through. The, rotate the bread, and cut it crosswise to create 1-inch diamonds, being careful not to cut all the way through.

To fill the bread, separate each crevice, and fill it with the onion mixture and the shredded cheese. When you have used up all of the filling, wrap the bread in foil, and bake for 20 minutes. Then, remove the foil, and bake for 5 more minutes. Pull it out of the oven, and the bread is ready to serve. 

French Onion Pull-Apart Bread Recipe
5 from 18 ratings
The perfect combination of caramelized onions and cheese makes this French onion pull-apart bread a must-have for parties.
Prep Time
Cook Time
pull apart bread on plate
Total time: 1 hour, 40 minutes
  • 1 tablespoon avocado oil
  • 2 large yellow onions, thinly sliced
  • 1 large loaf of ciabatta bread or sourdough
  • 7 ounces shredded Swiss or Gruyere cheese
  • 4 tablespoon butter
  • 3 cloves of garlic, crushed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Add the oil to a frying pan, and heat to medium. Add the onions, and cook for 1 hour, stirring frequently until they turn golden brown and become caramelized.
  2. Preheat the oven to 350 F. Shred the cheese, and set aside. Melt the butter in a sauce pan over medium heat, and add the garlic, salt, and pepper. Combine the caramelized onions with the butter mixture.
  3. Cut the bread with a serrated knife, slicing on the diagonal about 1-inch apart, but not cutting all the way through. Turn the bread, and cut crosswise over the existing slices to create 1-inch diamonds.
  4. Separate each crevice in the bread, and fill with the onion mixture and the cheese. Wrap the entire loaf in foil, and bake on a baking sheet for 20 minutes. Then, remove the foil and bake 5 more minutes. Serve immediately.
Calories per Serving 346
Total Fat 17.5 g
Saturated Fat 9.0 g
Trans Fat 0.2 g
Cholesterol 42.6 mg
Total Carbohydrates 33.2 g
Dietary Fiber 3.1 g
Total Sugars 5.2 g
Sodium 484.4 mg
Protein 14.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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