Caramelized Onion and Bacon Bread Appetizer

Ingredients:

• 1 round loaf of country bread weighing 0.7 kg, such as sourdough bread
• 120 g smoked Gouda, grated
• 120 gr. mozzarella, grated
• 100 g bacon (3-4 slices), cut into 0.5 cm cubes.
• 3 large onions, thinly sliced ​​(about 8 cups)
• 110 g butter, room temperature
• 2 tsp chopped thyme
• 2 tbsp. l. chopped parsley

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring, until the bacon is golden brown, about 9 minutes. Use a slotted spoon to transfer it to a plate. Add the onion to the skillet and cook, covered, stirring occasionally and scraping up any browned bits from the bottom of the pan as needed, until the onion releases its juices and caramelizes, becomes golden brown, and softens, about 30 minutes. If the onion begins to burn before it softens, add 1 tablespoon of water, reduce the heat, and continue cooking.
3. In a medium bowl, combine the butter, thyme, 1 teaspoon of salt, and a pinch of black pepper. Stir in the onion until the butter melts and becomes liquid.
4. Meanwhile, using a large serrated knife, trim a 0.5 cm (1/4 inch) layer from the bottom crust of the bread. Make crosswise cuts across the surface of the bread every 2.5 cm (1 inch), cutting down three-quarters of the way. Place the loaf on the prepared baking sheet.
5. Spoon 3/4 of the onion mixture into each slit. In a small bowl, combine the Gouda and mozzarella, then spoon 3/4 of the cheese into each slit of the bread. Top with the remaining onion mixture and sprinkle with the remaining cheese (the bread will be very stuffed and overflowing). Cover the loaf with foil and bake until the filling is heated through and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with bacon and parsley. Serve immediately.