French Onion Monkey Bread

Total Time Prep: 1 hour Cook: 1 hour
Yield 12 servings
Test Kitchen Approved
This savory French onion monkey bread recipe bursts with flavor thanks to sweet caramelized onions, fresh herbs and a duo of aged cheeses.

Ingredients

  • 8 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 pounds yellow onions (about 4 medium), thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup dry red wine or sherry
  • 1/2 cup beef stock
  • 2 teaspoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • 3 cans (10.2 ounces each) large refrigerated buttermilk biscuits
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded Gruyere or Swiss cheese
  • Minced parsley and grated Parmesan, for garnish, optional

Directions

  1. Heat 2 tablespoons butter and olive oil in a large skillet set over medium heat. Stir in onions, salt and pepper. Cover; cook until softened, 10-15 minutes, stirring occasionally. Remove the lid; stir. Reduce heat to medium-low. Cook, uncovered, until onions reach a deep, golden brown color, 30-45 minutes.
  2. Deglaze the pan with wine, scraping up the onion bits. Add beef stock and Worcestershire. Bring to a boil; reduce to a simmer. Cook until the liquid has evaporated, 5-10 minutes. Remove from the heat; set aside to slightly cool.
  3. Preheat the oven to 350°.
  4. Melt the remaining 6 tablespoons butter in a large microwave-safe bowl. Stir in garlic, parsley and thyme.
  5. Cut biscuit dough into quarters. Roll each piece into a ball; toss in the melted herb butter. Gently fold in Parmesan cheese.
  6. Grease a 10-cup Bundt pan. Add 1/3 of the dough balls to the pan. Layer half the caramelized onions and half the shredded cheese over the dough. Top with another 1/3 of the dough balls and the remaining caramelized onions and shredded cheese. Finish with the remaining dough balls.
  7. Place the Bundt pan on a rimmed baking sheet. Bake 35-40 minutes or until the cheese is melted and biscuits are golden brown.
  8. Transfer to a wire rack to cool for 5 minutes. Run a thin spatula or knife around the inner and outer edges of the pan. Invert onto the wire rack; cool for an additional 5-10 minutes with the pan still in place. Carefully lift the pan from the monkey bread, using a spatula or knife to loosen the bread as needed.
  9. Garnish with minced parsley and Parmesan cheese, if desired. Serve warm.

Nutrition Facts

1 serving: 416 calories, 24g fat (12g saturated fat), 40mg cholesterol, 1058mg sodium, 39g carbohydrate (7g sugars, 2g fiber), 11g protein.

This French onion monkey bread tastes just like the classic soup recipe. We love making this bread to serve with beef stew or a hearty Sunday pot roast. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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