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Ingredients
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Dough
Filling
Whipped Brown Butter (Victor's Signature)
Finish / Egg Wash
Method
Dough
Activate and mix
In the bowl of a stand mixer (or a large bowl), whisk together 4 cups flour, 2 tsp instant yeast, 1 tbs sugar and 2 tsp fine sea salt. In a separate small bowl combine 1 1/4 cups warm water (about 105–115°F / 40–46°C) and 1/2 cup warm whole milk. Add the warm liquids to the dry ingredients along with 1 large egg and 3 tbs room-temperature unsalted butter.
Knead
Using the dough hook, mix on low until the dough comes together (about 2–3 minutes), then increase speed to medium-low and knead for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.
Filling
Caramelize onions
While dough is rising, heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 1/2 cups finely diced yellow onion, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Cook, stirring occasionally, until onions are deeply golden and sweet, about 20–25 minutes. Reduce heat if they brown too quickly. Transfer onions to a bowl and cool to room temperature.
Combine cheeses & herbs
In a medium bowl mix together 2 cups grated sharp cheddar, 1 cup grated gruyère and 2 tbs finely chopped chives. Once onions are cool, fold them into the cheese mixture. The filling should be fairly dry; if very moist, squeeze out small excess liquid from the onions in a sieve and blot with paper towel.
Whipped Brown Butter (Victor's Signature)
Brown the butter
In a light-colored small saucepan, melt 8 tbs (1 stick) unsalted butter over medium heat. Swirl frequently; the butter will foam, then the milk solids will brown and you’ll smell a nutty aroma. When the solids are golden-brown (about 4–6 minutes), remove from heat immediately to stop browning. Pour into a heatproof bowl to cool for 5 minutes.
Whip
When the butter is warm but not hot (about 120–110°F / 49–43°C), add 1 tbs very cold heavy cream and 1/4 tsp fine sea salt. Using a hand mixer or small stand mixer with the whisk attachment, whip the brown butter for 1–2 minutes until it becomes paler, light and slightly aerated (this gives a whipped texture and mild tang). Taste and adjust salt if desired. Set aside to use as spread and also reserve 1–2 tbs to brush into the dough seams.
Assemble & Bake
Shape
After the dough has doubled, gently deflate and turn out onto a lightly floured surface. Roll into a roughly 12x18 inch rectangle (about 1/2 inch thick). Brush the surface lightly with 1–2 tbs of the whipped brown butter (reserved). Distribute the cheese-and-onion filling evenly over the dough, leaving a 1/2 inch border on the long edges.
Roll and seal
Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal. Tuck ends under and place seam-side down on a parchment-lined baking sheet, shaping into a long batard or braid if preferred. If braiding: divide the dough into three pieces, fill each, then braid and tuck ends.
Second rise
Cover the shaped loaf loosely with lightly oiled plastic wrap or a towel and let rise at room temperature until puffy, about 35–45 minutes. Meanwhile preheat oven to 375°F (190°C).
Bake
Bake in the preheated oven on the middle rack for 28–35 minutes, until the crust is deep golden brown and the internal temperature reaches about 200°F (93°C). If the top browns too quickly, tent with foil for the last 8–10 minutes.
Cool & finish with whipped brown butter
Remove from oven and transfer to a cooling rack. While still warm, brush the top lightly with a thin layer of the whipped brown butter for shine and flavor. Let cool at least 20 minutes before slicing so the crumb sets. Serve additional whipped brown butter on the side for spreading.