Caramelized Onion, Garlic, and Thyme Sourdough Loaf

Caramelized Onion, Garlic, and Thyme Sourdough Loaf is a beautifully rustic bread infused with deep, savory flavors. The sweetness of caramelized onions, the richness of roasted garlic, and the earthiness of fresh thyme blend perfectly into this soft and airy sourdough. Whether enjoyed as a standalone treat, for sandwiches, or alongside soups and cheeses, this flavorful bread is sure to impress.

Why You’ll Love This Recipe

• Rich and aromatic – The combination of caramelized onions, roasted garlic, and thyme adds depth to every bite.
• Perfect sourdough texture – Crispy crust with a soft, chewy interior.
• Great for meal pairing – Complements cheese boards, soups, and sandwiches.
• Long fermentation for flavor – Slow proofing enhances both taste and texture.
• Naturally leavened – No commercial yeast required, just your active sourdough starter.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 1/4 cups warm water
• 2 teaspoons salt
• 1 tablespoon olive oil

For the Filling:

• 1 large onion, thinly sliced
• 4 cloves garlic, roasted and mashed
• 1 tablespoon fresh thyme leaves
• 1 tablespoon butter
• 1 teaspoon sugar
• 1/2 teaspoon salt

Directions

Prepare the Caramelized Onion & Garlic:

1. Heat butter in a pan over medium-low heat. Add sliced onions, sugar, and salt.
2. Cook for 20-25 minutes, stirring occasionally, until the onions turn deep golden brown.
3. Stir in the roasted garlic and fresh thyme. Let cool before adding to the dough.

Make the Dough:

1. In a large mixing bowl, combine sourdough starter, bread flour, and warm water. Mix until well incorporated. Cover and let rest for 30 minutes.
2. Add salt and olive oil, then knead the dough until smooth and elastic.
3. Gently fold in the cooled caramelized onion mixture, ensuring even distribution.

Bulk Fermentation & Shaping:

1. Cover the dough and let it rise at room temperature for 4-6 hours, folding every 30 minutes.
2. Once the dough has increased in volume, shape it into a round loaf.
3. Place in a floured banneton or bowl, cover, and refrigerate overnight (8-12 hours) for cold fermentation.

Bake the Bread:

1. Preheat oven to 450°F (230°C) with a Dutch oven inside.
2. Transfer the dough onto parchment paper, score the top with a sharp blade, and place it into the hot Dutch oven.
3. Bake covered for 20 minutes, then uncover and bake for another 20 minutes until golden brown.
4. Let the bread cool completely before slicing to allow flavors to develop.

Servings and Timing

• Servings: 10 slices
• Prep Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 6-12 hours (including fermentation)
• Calories: 280 kcal per slice

Variations

• Cheesy Twist – Add shredded Parmesan or Gruyère to the dough for an extra savory kick.
• Whole Wheat Option – Replace 1 cup of bread flour with whole wheat flour for a nuttier flavor.
• Extra Herbs – Experiment with rosemary, oregano, or sage for different herb profiles.
• Seeded Crust – Sprinkle sesame or sunflower seeds on the crust before baking for added texture.
• Mild Onion Flavor – Use shallots instead of onions for a subtler sweetness.

Storage & Reheating

• Room Temperature – Store in an airtight container or bread bag for up to 3 days.
• Freezing – Freeze sliced bread in a sealed bag for up to 2 months. Thaw at room temperature before serving.
• Reheating – Toast slices in an oven at 350°F (175°C) for 5-7 minutes for a fresh-from-the-oven taste.

FAQs

1. Can I use sourdough discard instead of an active starter?

No, this recipe requires an active starter for proper fermentation and rise.

2. How do I know when my dough is ready to bake?

The dough should rise by 50-75%, feel airy, and pass the “poke test” (a slight dent remains when pressed).

3. Can I make this bread without a Dutch oven?

Yes, bake on a pizza stone or baking sheet with a pan of hot water in the oven for steam.

4. What type of onions work best?

Yellow onions caramelize beautifully, but red onions add a slight sweetness.

5. How do I roast garlic for this recipe?

Wrap whole garlic cloves in foil and bake at 400°F (200°C) for 30-40 minutes until soft.

6. Can I skip the overnight proofing?

Yes, but cold fermentation enhances the sourdough flavor. If skipping, proof at room temperature for another 2-3 hours.

7. How do I get a crispier crust?

Spray water into the oven before baking or leave the bread uncovered for the final 10 minutes.

8. Can I make this into smaller rolls instead of a loaf?

Yes, shape into rolls and bake at 400°F (200°C) for 15-20 minutes.

9. Why is my sourdough dense?

A dense loaf can result from under-kneading, not enough fermentation time, or too much flour.

10. What’s the best way to serve this bread?

This loaf pairs perfectly with cheese, soup, butter, or as a sandwich base.

Conclusion

Caramelized Onion, Garlic, and Thyme Sourdough Loaf is an aromatic, flavorful twist on traditional sourdough. The combination of sweet caramelized onions, roasted garlic, and fresh thyme creates a deeply satisfying bread with a crisp crust and chewy crumb. Perfect for sandwiches, soups, or simply with butter, this homemade sourdough is sure to become a favorite. Try it today and enjoy bakery-quality bread from your own kitchen!