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1
Preheat the oven to 350 degrees F. Combine the broth and nutmeg in a small saucepan and bring to a simmer.
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2
Remove from the heat and stir in the horseradish and 1/2 tablespoon butter.
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3
Melt the remaining 4 tablespoons butter in a large skillet over medium heat.
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4
Add the onions, thyme and 3/4 teaspoon salt and cook, stirring often, until the onions are golden brown and soft, about 20 minutes.
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5
Let cool slightly, then stir into the broth mixture.
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6
Slice the bread at 1 1/2-inch intervals with a large serrated knife, stopping about three-quarters of the way to the bottom.
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7
Repeat, making perpendicular cuts, to create a crosshatch pattern in the top of the loaf.
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8
Set the loaf on a parchment-lined rimmed baking sheet.
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9
Stuff the gruyere and onions into the slits, breaking the cheese into smaller pieces, if necessary.
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10
Pour any remaining broth mixture into the slits.
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11
Cover the bread loosely with foil and bake until warm, about 15 minutes.
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12
Remove the foil and continue baking until the cheese melts and the bread is toasted, 20 to 25 more minutes.
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13
Sprinkle with parsley.
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14
What do you think this pull apart bread should be called?
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15
Let us know; you must use the entry form in order to be considered.
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16
Photograph by Victor Prado
