Caramelized Onion Bread

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May 26, 2011

This Caramelized Onion Bread is by far one of my favorite bread recipes, it is soft and fluffy and the flavor the onions bring makes you want more and more.  It smells wonderful while baking and tastes incredible good.

The recipe is easy and takes only few minutes to prepare. This caramelized onion bread is going to be devoured so fast that might need to consider making 2 loaves instead of 1.

caramelized onion bread

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Caramelized Onion Bread

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Soft and fluffy caramelized onion bread, the aroma of the onions makes you want more and more. It was gone so fast that next time I will consider making 2 loaves.
Servings 1 servings
Prep Time 20 hrs 1 min
Cook Time 30 mins
Total Time 1 hr 50 mins

Ingredients
  

Caramelized Onion

  • 1 large onion , chopped or thinly sliced
  • 1 bunch green onion bulbs , chopped
  • 2 tbsp olive oil
  • salt

Dough

  • 4 cups (500g) flour
  • 1 tsp (5g) salt
  • 25 g fresh yeast (2 1/4 tsp active dry yeast)
  • 1 bunch green onion leaves , finely chopped
  • 1 ⅓ cup (320 ml) warm water
  • caramelized onion

Instructions
 

  • In a frying pan heat oil over medium heat. Cook onion until soft and golden brown. Season with salt. Set aside to cool.
  • In a large bowl, mix flour with  green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature  to rise until doubled in size.
  • On a floured surface roll the dough into a loaf. Place in a  6×10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and  few green onion chopped leaves on top.
  • Preheat oven to 470F (240C). Place a small pot with  water at the base of the oven to create steam.
  • Bake for 15 minutes with steam then remove the pot with water from the oven. 
  • Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
  • Cool on a wire rack. Let the bread cool completely before cutting.

Nutrition

Serving: 1gSugar: 8.8gCalories: 2214kcalSaturated Fat: 4.8gFat: 33.4gProtein: 64.6gCarbohydrates: 410g
Calories: 2214kcal
Course: Bread
Cuisine: American
Keyword: bread, bread recipe, caramelized onion, caramelized onion bread, green onion bread, onion bread
Nutrition facts 1 Bread Calories: 2214, Fat: 33.4 g, Saturated fat: 4.8 g, Unsaturated fat: , Carbohydrates: 410.0 g, Sugar: 8.8 g, Fiber: 23.7 g, Protein: 64.6 g, Cholesterol: 0 mg, Calories from Fat 300, Sodium 1217 mg, Vitamin A 24%, Calcium 21%, Vitamin C 51%, Iron 164%, Nutrition Grade B+, Percent Daily Values are based on a 2,000 calorie diet.,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. The Mistress of Spices Author says:

    This looks so delicious! I love caramelized onions in anything…am sure they’d be awesome in a bread! Thanks for sharing.

  2. Kelly Author says:

    I love that this bread calls for so much onion! I will have to try this recipe!

  3. Tiffany Author says:

    What a beautiful loaf of bread! No such thing as too many onions, I can’t wait to try this1

  4. Happy When Not Hungry Author says:

    Wow this bread looks amazing! I’ve never made bread with caramelized onions before, but this looks fantastic. Nice job!

  5. Sandra Author says:

    This would be so good for sandwiches.

  6. apron Appeal Author says:

    Is the bread sturdy enough that it could be made into a bun?

  7. Ella-Home Cooking Adventure Author says:

    Yes it is sturdy enough, there should be no problem to make it into a bun, anyway you can leave the dough as firm as you consider by adding less water.

  8. LED Author says:

    Looks delicious – but QUESTION: I’m confused by the yeast amount. It states “25 fresh yeast” and I’m not sure what that means in terms of measurement. I’d love to try the recipe so would welcome any clarification – thanks!

    1. Ella-HomeCookingAdventure Author says:

      Yes, thank you for noticing. It was my mistake, 25 g fresh yeast not 25 fresh yeast. Let me know when you try the recipe, hope you will like it as much as we did.

  9. jess white Author says:

    Wow, this looks so lovely and fresh! i wish my bread could rise like that!

  10. Wit,wok&wisdom Author says:

    Ohh wow!This is amazing!The recipe is fabulous and I can’t stop drooling at the lovely clicks!I can almost smell the aroma of fresh-baked bread from your photos:)

    I have an event running at my place and would feel so honored to have your Bread recipe out there!Would love to have you come over and join the event if you wish:)

    Cheers,
    Wit,wok&wisdom

  11. ddolan Author says:

    looks great. do you have to use bread flour?

    1. Ella-HomeCookingAdventure Author says:

      I like to use bread flour but you can use all purpose flour also.

  12. Michelle Author says:

    and its vegan!! So cool, this looks amazing!

  13. Andy Author says:

    Looks YUMMY!
    But what do you mean by a “small baking tray”? Can you tell me inches/cms or cups/mls? Thanks!

    1. Ella-HomeCookingAdventure Author says:

      I am not at home right now but with approximation it was a tray about 15×25 cm.

  14. farida Author says:

    I love Caramilized and that looks so delicious

  15. Michael Author says:

    Would you mind converting your measurements to cups and tsps please. I think that 300 ml is about one cup, but 25g is equal to about 5 tsps. That is a lot of yeast! Or, is that just the way this recipe is?

    1. Ella-HomeCookingAdventure Author says:

      I have used fresh yeast not dry yeast as I prefer the fresh one. 25 g of fresh yeast is the right amount for about 4 cups of flour. If you want to use active dry yeast I think that 2 1/4 tsps would be enough. Yes 300 ml is about 1 1/4 cups of water. Hope my answer helps, and let me know if you make this amazing bread recipe. 

  16. marie taje Author says:

    one way of making the bread could be to use Liptons onion soup pkg added to the water and cook til hot.Try my onion bread recipe: 1pg onion soup mix simmered in 2 c water…add 2 tbsp sweetener, 1 tsp salt, 2 tbsp parmesian cheese and 2 tbsp shortening …stir and cool…meantime, dissolve yeast as usual or use fast rise yeast 1 pkg added to some flour and add to 120 deg liquids. Beat and add flour..rise, then make one large loaf or 2 smaller ones, and slash tops
    and sprinkle with cornmeal or cr of wheat..I put them on cookie sheet..Bake
    after rising …25 mins or til done..yummm!!!
    Best onion bread ever and goes well with spaghetti dinner!!!!

  17. TONYK Author says:

    I DO NOT UNDERSTAND THE STEP OF PUTTING THE FLOUR IN A BAKING TRAY — ALSO IS A BAKING TRAY A BREAD PAN AND WHAT SIZE IS IT — COULD I ALSO MAKE A FREESTANDING LOAF AND COOK IT ON A STONE WITH STEAM??? — MANY QUESTIONS BUT I REALLY WANT TO MAKE THIS BREAD — THANKS SO MUCH FOR YOUR HELP —

    TONYK

    1. Ella-HomeCookingAdventure Author says:

      I sprinkled the pan with flour because I was afraid otherwise it would stick, because I didn't have at that time a good bread pan I used a regular cake pan of 15X25 cm. You can skip this step with flouring the pan if you are using a good bread pan or your stone.  You can definitely try cooking this bread on a stone with steam. It will probably have a different shape but that won't be a problem, as the taste is amazing.  

    2. Ella-HomeCookingAdventure Author says:

      if any other questions feel free to ask me. Hope my answers helped you. Let me know if you enjoyed this recipe. 

  18. Jannette Author says:

    Could you use this recipe in bread baking machine? Only time tried bread without mavhihe I made a brick.

    1. Ella-HomeCookingAdventure Author says:

      I don't know if it works or not in a bread machine. I've never made bread using a bread making machine, I don't have one and I don't know how to work with one.  I'm sorry I can't help you with this. If you try let me know how it works. 

  19. Cindy Author says:

    Thanks so much for sharing! I made this bread tonight to accompany a pot of chili. Stumbled a bit when my pyrex dish exploded upon pouring the hot water in it. Oops! Turns out you need a cast iron skillet or the like to hold the water for steaming. It was a (sad) setback, but the final product was still delicious. I added a little honey, which worked well with the caramelized onion. Forgot the sea salt on top, but I will definitely add it next time. Great texture – should be good for sandwiches tomorrow. Thanks, again.

    1. Ella-HomeCookingAdventure Author says:

      Cindy, thanks for your comment, I am very glad you tried this recipe. Sorry for the exploded dish, you must indeed use one that is resistant to heat. I used something very basic, a small  enameled pan.  The idea of adding honey is great, I will try it next time, too. Thanks for the idea. 

  20. Anita Author says:

    This bread looks so amazing. I will try to make it wheat free. The flours I will be using first try is brown rice, oat bran, and almond meal with xanthan gum. I have not found fresh yeast in out local store so will be using dry. I am thinking I will need to use extra yeast due to the nature of the flour I ‘ll be using. Any suggestions for success?

    1. Ella-HomeCookingAdventure Author says:

      It is hard for me to give any suggestion on that as I have never worked on a bread recipe without wheat flour. Lately this is the way I am making my homemade bread, I use oat bran, or barley flour,  almond meal, rye oats, grounded walnuts and coconut flakes plus various other seeds, sesame, sunflower and pumpkin seeds, but always combine these with wheat flour, for its gluten properties which helps the bread rise. Don't know the content of gluten is found on the flours you are going to use so hopefully they will rise enough not to get the bread to sticky.  Let me know if I can help you more. 

  21. Cassy Author says:

    I just finished making this and it turned out fantastic! I’m not usually a very good baker, but this was a really easy recipe 🙂

    1. Ella-HomeCookingAdventure Author says:

      I am so glad you liked it,  delicious easy recipe indeed, we love it too. Thank you for your comment, appreciate it. 

    2. Ella-HomeCookingAdventure Author says:

      I am so glad you liked it,  delicious easy recipe indeed, we love it too. Thank you for your comment, appreciate it. 

  22. Gina Author says:

    Hi there.. If I use instant dry yeast, are the steps exactly the same?

    1. Ella-HomeCookingAdventure Author says:

      Yes, the steps are the same. I've made this bread with both types of yeast and worked perfect.

  23. I found this recipe saturday night and knew it was something I just had to try!! I am a little but of a baker and have always enjoyed making bread without the use of a machine. I set to cutting onions right away,  as I had no spring/green onions I have added lots of red onion to my onion element (cannot have too many) hehe. 

    I did the dough part the following day, allowing my onions to cool over night, this meant it was as fresh as could be for my Sunday evening plans. I used 1 and 1/2 cups of wholemeal flour and 2 and 1/2 cups of white bread flour (so it wasn’t an entirely white loaf). This bread has been sampled by me and my friend over some coffees and a good catchup 🙂 delightful!!

  24. Mrs.Yashashri Joshi Author says:

    I Could not understand last baking step, Will I require two baking pots
    one for dough and one for boiling water. Will it safe in otg oven

    1. Ella-HomeCookingAdventure Author says:

      Yes, you will need 2 .. one tray with the dough… and another pot (I use an enameled small pot which is safe in the oven) to add the hot water to create steam, but if you don't want to use a pot with water in the oven.. just throw some ice cubes in there (this I learned recently and seems an easier method).. to create instant steam. With this step we want to be as close as possible to professional ovens. If any other questions don't hesitate to ask me. Hope you will try this recipe.

  25. Munirah Author says:

    Hi! I tried this recipe and love it! The taste is excellent. But Somehow my bread came out a bit on the hard side. The bread was very compressed. Appreciate if you could advise on what I did wrong or what I need to do instead for my second attempt? Thanks so much!

    1. Ella-HomeCookingAdventure Author says:

      Thank you Munirah for trying this recipe. This bread does have an amazing taste and texture.. it shouldn't have been hard….It's difficult for me to realize if you did something wrong, but if it was on the hard side.. it is possible that you used more flour than written in the recipe? Or maybe the yeast.. was not active enough…what kind of yeast did you use? What kind of flour? Let me know so I can advise better. 

  26. Arif Pramono Author says:

    This would be so good for sandwiches.

    Can I take a video of you and I Reshare?

    Thank you

  27. As I am writing this my Dough is (hopefully) rising.
    I added some dry chives to the mix because i used a bit to much water and ran out of flour.

  28. My Loaf turned out great!
    Great Crust on the outside soft fluffy and full of flavour on the inside.

    Love the site and the recipes! Making the Potato stacks as side dish for dinner tonight 🙂

  29. Virgil Author says:

    Just finished the bread. Lovely, thanks a lot for the recipe!

    1. Ella-HomeCookingAdventure Author says:

      Happy to hear that Virgil:) maybe you can send me photos via Instagram or Facebook

  30. Itamar Author says:

    I can’t get to bake fully in the middle… The bread is ready from the outside but when I check it with a toothpick the inside (just the middle part) isn’t fully done.
    What am I doing wrong/ how can I solve this>?
    By the way, it’s still awesome

    Thanks,
    Itamar

  31. Khadeeja Author says:

    Hello Ella can I just skip the steaming part..??

  32. kishi Author says:

    Hi, just a few concerns as below:

    1. If I am to store the dough to bake later, what can I do? Will it be fresh as it will be when done immediately?
    2. Also does this bread have to be served as soon as its baked or will it taste good even after it gets to room temperature? Eg. if I bake it at noon, will it be fresh to have it for dinner?
    3. What is the best side-dish/accompaniment for this bread?
    4. How many days will it stay good?
    TIA! 🙂

  33. I baked tonight, It was perfect. Thank you for this golden recipe.

    1. Ella-HomeCookingAdventure Author says:

      I am glad you enjoyed it:) one of our favorite bread recipes as well

  34. I just baked the bread & it was excellent! What a terrific recipe. Thank you for sharing!

  35. Eileen Author says:

    I have used this recipe at least 10 times. I have never made it into a loaf. Always into buns. Same recipe. And I usually double the onions. One is just not enough. And I add a little sugar into my active dry yeast even though it’s not really necessary but i think it helps. I add the salt into the flour itself and not into the yeast. Then after an hour of rising, I divide them into 90-100g/bun each. Let them rise the rest of the 30mins, as per recipe and follow the rest. I have also frozen the leftovers and heat them up in the microwave with a cup of water next to it. As good as made today. My husband is Finnish (they are avid bread eaters) and he approves this. This recipe is a solid keeper. I will pass it down to my daughters. Go for it, guys! And BIG THANK YOU, Ella!

  36. jessica paulenne Author says:

    hi, Thank you very much for sharing your wonderful recipes I tried a lot of your recipes , this one is the most recent , its a hit i work as a cook on board a cargo ship and you help me a lot , all your recipes are a big hit keep it up and more power

  37. Kitty Author says:

    This is absolutely, hands down the best Caramelized Onion Bread i’ve ever tasted!!!! This will definitely be a staple in our house!!! Thank you so much for sharing the recipe!! It’s simply fantastic!!

    Keep posting yummy dishes

  38. Tristan Author says:

    Im a baker. Never put salt with yeast. Salt kills yeast. Sugar feeds yeast. Salt killls it.

  39. Julie Author says:

    Hi. Would love to try out this recipe. I have an average size mircrowave oven. Max baking temp is only 220 C, and it can only increase or decrease by every 20 degrees. Please help. Thanks

  40. Darlene Author says:

    This bread is amazing. I followed recipe as written and the bread was too darn good – I had to stop myself from eating the whole loaf in one sitting – Yum

  41. Alice Author says:

    I just made this, tho increased the amount of portion to 700g flour, and made them into 12 smaller buns. They came out insanely delicious!!! Amazing recipe thank you!!!

  42. I tried this recipe today and it turned out great. I had to use instant yeast because I couldn’t get fresh yeast. My guests loved it too. Only thing I’ll change next time is to line the bottom of my pan. I forgot this time and spent a good ten minutes prying the loaf from the bottom of the pan with a knife 🙂

  43. Marge Author says:

    I’ve made this bread several times now and it never fails to draw the household into the kitchen. It’s delicious, really foolproof and so easy. Thanks for providing it; it’s in my “go-to” file for scrumptious, simple bread that I am always confident will please!

  44. Katie Author says:

    Hello,
    My yeast did not rise…should it say sugar instead of salt? I’m so sad I wasted all of the ingredients ????

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