Slow-cooked onions and molten Swiss and mozzarella sealed in sourdough, baked until golden, and brushed with garlic butter.
PREP30 min
RISE1 hour
BAKE16–20 min
YIELD8–10 balls
THE STORY
French onion soup, without the spoon.
The idea was a rich, pull-apart side worthy of ribeyes: the deep onion flavor of the soup, wrapped inside sourdough, with enough cheese to announce itself when the first one breaks open.
We adjusted it to the way we actually cook—an all-purpose-flour dough with a practical one-hour rise, and Swiss in place of Gruyère. The onions still refuse shortcuts. Give them low heat and time, let the filling cool, and seal each ball tightly so the cheese stays where it belongs.
Method
Caramelize the onions.Melt butter over medium-low. Add onion, sugar, salt, and pepper. Cook low and slow, stirring often, 25–30 minutes. Deglaze with wine or water and cook until mostly evaporated. Cool.
Divide the dough.Bring chilled dough to room temperature. Divide into 8–10 pieces, round each into a smooth ball, and rest 15 minutes.
Make the filling.Mix the cooled onions with Swiss and mozzarella.
Fill and seal.Flatten each dough piece into a 3–4-inch circle. Add 1–2 teaspoons filling, pinch closed tightly, and place seam-side down on a parchment-lined sheet.
Rise and bake.Cover and let rise until puffy, about 1 hour. Heat the oven to 400°F and bake 16–20 minutes, until golden and bubbly.
Brush with garlic butter.Combine melted butter, garlic, parsley, Parmesan, and salt. Brush over the warm balls as soon as they leave the oven.
Serve.Serve warm with au jus or marinara for dipping.
Make-ahead win: freeze cooled baked balls, then reheat at 350°F for 10–12 minutes.
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