Serves Makes 12 buns
½ cups (375 ml) water
1 tsp (5 ml) instant yeast
1 tsp (5 ml) sugar
2 tsp (10 ml) salt
4 ¾ cups (1.175 L) bread flour
2½ cups (625 ml) shredded Gruyère cheese
1 tsp (5 ml) fresh thyme leaves, picked off stem and rubbed between fingers
1 tsp (5 ml) black pepper
4 large onions, thinly sliced
½ cup (125 ml) butter
½ cup (125 ml) olive oil
2 tsp (10 ml) salt
1 tsp (5 ml) black pepper
¼ cup (60 ml) white wine
¼ cup (60 ml) beef stock
3 sprigs fresh thyme
1 bay leaf


  1. In a large bowl, mix together water and yeast. Stir until yeast has dissolved.
  2. Add sugar, salt and flour to yeast mixture and stir until combined. Turn dough out onto countertop and knead until smooth and elastic, about 10 to 15 minutes. This can also be done in a mixer with a dough hook.
  3. Place dough in a clean bowl and cover with plastic wrap. Let proof in refrigerator overnight.
  4. The next day, divide dough into 12 pieces and roll each into a ball. Allow to rest on counter for 20 minutes. Meanwhile, mix together cheese, thyme and pepper. Set aside
  5. To shape buns, take a piece of dough and flatten with your hand. Take 2 tbsp (30 ml) cheese and place in middle of piece of dough. Bring edges of dough together over cheese and pinch it shut. Place bun on a parchment-lined baking sheet, pinched side down. Continue with remaining dough. Cover with a damp tea towel and allow to rise at room temperature for 1 hour, or until doubled in size.
  6. Meanwhile, preheat oven to 400 F (200 C). With clean scissors, cut an “X” on top of each bun. Bake for 20 to 25 minutes, or until golden brown. Serve warm, with Onion Confit.
  7. ONION CONFIT B: In a medium saucepan over high heat, combine all ingredients and heat until onions have softened slightly, about 5 minutes. Turn down heat to low and cook, stirring occasionally, until onions are very soft and entire mixture has browned, about 30 to 45 minutes. Remove thyme and bay leaf. Pour into a jar (fat will float to top and act as a seal). You can let confit sit overnight before serving to develop flavour, if desired. Will keep for up to 1 month in refrigerator. Makes 1 cup (250 ml)
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