For the dough:
2 packages active dry yeast
1 teaspoon sugar
1 1/2 cups warm milk
2 tablespoons butter, softened
2 teaspoons salt
3½ cups flour
For the topping:
2 tablespoons butter
6 medium onions, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons fresh chopped herbs (basil, thyme, rosemary; alone or in combination)
1½ cups (5 ounces) Treasure Cave® Crumbled Gorgonzola Cheese from Wisconsin
To make the dough: In a large bowl, proof the yeast with the sugar and warm milk. Add the softened butter, salt and 3 cups of the flour. Stir until the mixture makes a stiff dough (it will be ragged and not quite incorporated). Then, turn the dough onto a lightly floured surface and knead in about 1/2 cup of the additional flour to make a soft, smooth dough. Lightly dust with flour and cover with plastic wrap. Then, let it rest for 15 minutes.
To make the topping: In a large skillet, melt the butter until it sizzles. Add the onions and cook over medium heat, stirring occasionally, for 15–20 minutes, or until they’re golden brown. Add the vinegar and cook until it evaporates. Then, remove the onions from the heat and stir in the herbs. Let it cool.
To make the bread: Divide the dough into 3 equal portions and shape them into 8-inch rounds. Then, place the rounds on parchment-lined baking sheets. Divide the onions among the bread rounds and sprinkle each with 1/2 cup of the Treasure Cave® Crumbled Gorgonzola Cheese. Let the dough rise in a warm place for 25 minutes. Then, bake the bread at 375°F for 30–35 minutes, or until it’s golden brown.
Recipe courtesy of Wisconsin Milk Marketing Board