- Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
Caramelized Onion Bread
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This is by far one of my favorite bread recipes, it is soft and fluffy, 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.
- Makes 1 loaf
- Caramelized Onion
- 1 large onion, chopped or thinly sliced
- 1 bunch green onion bulbs, chopped
- 2 tbsp olive oil
- 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 1/3 cup (320 ml) warm water
- caramelized onion
- 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 6x10 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.