Carmelized Onion & Bacon Pull-Apart Bread

Ingredients

1⁄4 lb. Braum’s bacon (3-4 slices), cut in 1⁄4 inch pieces
3 large onions, thinly sliced
1 stick Braum’s unsalted butter 2 tsp. fresh thyme, chopped
1⁄2 tsp. garlic powder
1 tsp. salt
1 tsp. freshly ground black pepper
1 1⁄2 lb. loaf of sourdough bread
4 oz. smoked gouda, shredded
4 oz. Braum’s shredded mozzarella 2 Tbsp. green onion, finely chopped

Instructions

Preheat the oven to 350°F. Prepare a 10 inch cast iron skillet or baking sheet lined with parchment paper.
In a large skillet, cook the bacon on medium-high heat until done and transfer to a plate. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the bits on the bottom of the pan until the onions release their juices and are golden brown and caramelized, about 30 – 45 minutes (if the onions begin to brown before they soften, stir in a little water, lower the heat and return to cooking).
In a medium bowl, combine the butter, thyme, garlic, 1 tsp. salt and 1 tsp. freshly ground black pepper. Then, stir in the onions until the butter melts and becomes saucy.
Meanwhile, with a large serrated knife, shave 1⁄4 inch off the bottom crust of the bread. Make 1-inch wide crosshatch cuts across the top of the bread, 3⁄4 of the way through to the bottom. Place the bread in the cast iron skillet or on the prepared baking sheet. Spoon 3⁄4 of the onion mixture into all of the slits.
In a small bowl, mix together the gouda and mozzarella cheese. Then, stuff 3⁄4 of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese (the bread will be very stuffed and messy). Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes.
Turn broil on and broil for 5 minutes or until cheese starts to brown slightly. Garnish with bacon and green onions. Serve immediately.