Pull-Apart Cheesy Onion Bread

1 1/2-sticks cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon poppy seeds
Kosher salt and freshly ground pepper
1 cup coarsely shredded Gruyere cheese (3 ounces)
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preheat the oven to 425 F. Butter a 9x4.5? metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyere.

Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda, and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or6 times, just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2x24? rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving. (The unmolded loaf can be stored at room temperature for up to 2 days. Rewarm before serving.)

Recipe from Food & Wine, September 2009