French Onion Challah

After last week's challah mashup, I was already thinking about next Shabbas and what new creation I can bake.

My husband had asked about making caramelized onions for a dinner, and it had me thinking about a new stuffed challah. We love French Onion Soup, and just got a bag of nutritional yeast from Trader Joe's by accident {added yeast to the list and he thought they were all the same.} 

While this version is made parve, I am thinking about Shavuot next week now. Swap out the nutritional yeast for parmesan cheese and added mozzarella cheese on top of the onions for an even more decadent French onion soup stuffed challah!

What you will need:
The Best Challah Bread recipe

Filling: {modified from my French Onion Soup recipe}
3 onions {I used 2 yellow and 1 red}
2 tbsp oil
2 tbsp sugar
1/2 envelope onion soup mix
1 tsp. salt
4 tbs. paprika
1 tsp garlic powder
optional: wine to deglaze
Nutritional yeast or parmesan
Mozzarella if making dairy


Topping:
1 beaten egg
Nutritional yeast or parmesan
Thyme

Directions:
Make dough according to directions here in my challah recipe.

While the challah rises, start making the filling for it.
In a large skillet, heat the oil on medium heat. While the oil is heating, slice up 3 onions and add the onions to the skillet. Let the onions sweat for 15-20 minutes, stirring occasionally. I add the sugar halfway through.

Once the onions have a nice brown sheen to them add the onion soup mix, salt, paprika, and garlic powder. Add the optional wine now to give the filling a deeper and richer flavor {or add umami seasoning.} Stir the mixture until it’s all incorporated and is a thick paste consistency.

Let the filling cool before starting the next step.

Preheat the oven to 375°F.

Divide dough into 4 equal parts and then roll each part into a  log, long enough to fit a loaf pan. 

Gently flatten each log so that it is about 2 inches wide. Spoon the cooled onion mixture along the center of each log and sprinkle nutritional yeast {or parmesan and mozzarella} along the top.

Pinch the edges to seal, and then braid the logs. Place the challah in a greased loaf pan and let the challah rise 30 minutes. Then brush with egg wash and sprinkle with nutritional yeast {or parmesan.} 

Bake for 30 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!