This savory French onion monkey bread recipe bursts with flavor thanks to sweet caramelized onions, fresh herbs and a duo of aged cheeses.

French onion is a flavor we can’t seem to get enough of. From classic French onion soup to French onion meatballs, caramelized onions have a flavor that never ceases to please. Consider this easy French onion monkey bread the next recipe to add to your growing roster of irresistible French onion ideas.

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.