Introduction

This Cranberry Pecan Caramelized Onion Cheesy Pull Apart Bread is a delightful mix of sweet, savory, and nutty flavors all baked into a crusty Italian loaf. Perfect for sharing at gatherings or as a comforting snack, the gooey cheeses combined with caramelized onions, tart cranberries, and crunchy pecans make every bite irresistible.

A close-up of a round loaf of bread sliced into thick segments but still connected at the base, with a golden-brown crust and melted cheese oozing between the cuts. The top of the bread shows some crispy, browned bits that look like caramelized onions or similar toppings. A woman's hand is pulling up a piece of bread from the loaf, stretching strings of melted cheese in the air. The loaf sits on white parchment paper on a wooden cutting board, with a few scattered bits of nuts and dried fruit around. The background is a smooth dark color, and the surface beneath the board has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 medium sweet onion, thinly sliced

1 tablespoon light brown sugar

1 circular loaf crusty Italian bread

4 tablespoons unsalted butter, melted

4 ounces white cheddar cheese, freshly grated

4 ounces fontina cheese, freshly grated

1/3 cup dried cranberries

1/4 cup chopped pecans

Caramelized onions (from above steps)

Instructions

Step 1: For the caramelized onions, heat a medium skillet over medium to medium-high heat. Add the butter and olive oil. Once melted, add the sliced onion and sauté for about 20 minutes, stirring frequently until the onions become golden brown and jam-like. In the last minute or two, sprinkle in the brown sugar and stir continuously until it melts and coats the onions.

Step 2: Preheat your oven to 375℉. Using a serrated bread knife, carefully make 1-inch diagonal cuts through the loaf of bread, stopping before you reach the bottom crust to keep it intact. Then, make diagonal cuts in the opposite direction to create a crosshatch pattern in the bread.

Step 3: Pour the melted butter evenly into the crevices of the cut bread. Stuff the grated cheeses, caramelized onions, dried cranberries, and chopped pecans alternately into the slits. It’s okay if some ingredients end up sitting on top of the bread.

Step 4: Bake the stuffed bread for 15 to 20 minutes until it is heated through and the cheeses have melted and turned golden. Serve immediately and enjoy while warm.

Tips & Variations

For extra flavor, sprinkle some fresh thyme or rosemary over the bread before baking.

You can substitute fontina with mozzarella for a milder cheese taste.

Use a sharp serrated knife to avoid squishing the loaf while cutting.

Try adding chopped green onions or fresh herbs into the cheese stuffing for a fresh twist.

FAQs

Can I make this bread ahead of time?

You can prepare the caramelized onions and chop the nuts and cranberries in advance. Assemble the bread shortly before baking to keep it fresh and prevent the bread from becoming soggy.

What cheeses work best for pull-apart bread?

Cheeses that melt well and have good flavor are ideal. This recipe uses white cheddar and fontina, but mozzarella, gouda, or Monterey Jack are also great options depending on your preference.