French Onion Monkey Bread

Pour the milk into a medium-sized bowl. Stir in the sugar and yeast and let stand for 5 minutes, or until the yeast becomes bubbly on top of the milk. Whisk in the butter and eggs.

In a large bowl, combine flour and salt. Create a well in the centre of the flour and pour in the wet ingredients. Bring together into a dough then turn out onto a lightly floured countertop. Knead for 3-5 minutes, until smooth and elastic, then transfer to a lightly oiled bowl, cover and let rise in a warm spot for 1 hour or until doubled in size.

Meanwhile, caramelize the onions by melting butter in a large pan on medium heat. Add the onions and thyme, then cook for 15-20 minutes, stirring often, until the onions are soft, sweet, and browned. Pour in beef stock and season with salt and pepper. Remove from heat and set aside to cool.

Flatten the dough into an 8-inch square, then cut into small pieces, about 1-inch squares. Roll each dough piece into a rough ball.

For the toppings, combine melted butter, onion powder, and half the parmesan into a large bowl. Add the dough balls to the bowl and toss to coat in the butter.

Place the about ⅓ of the dough balls in the base of a lightly greased bundt pan. Top with ⅓ of the caramelized onions, grated cheese, and remaining parmesan. Repeat twice more.

Cover the bundt pan and let rise in a warm spot for 1 hour, until it almost reaches the top of the pan.

Meanwhile, preheat oven to 350°F.

Uncover the bundt pan and place in the oven to bake for 30-35 minutes, until the cheese is melted and bread is golden brown.

Let the bread cool in the pan for 10 minutes, then remove and enjoy!