Caramelized Onion Bread

Caramelized Onion Bread

Watch the video for this recipe:

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.


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Potato Bread

Easy Sourdough Vermont Bread

Wheat Bran Bread





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  • Makes 1 loaf
  • 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 1/3 cup (320 ml) warm water
  • caramelized onion
  1. In a frying pan heat oil over medium heat. Cook onion until soft and golden brown. Season with salt. Set aside to cool.
  2. 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.
  3. 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.
  4. Preheat oven to 470F (240C). Place a small pot with  water at the base of the oven to create steam.
  5. Bake for 15 minutes with steam then remove the pot with water from the oven. 
  6. Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
  7. Cool on a wire rack. Let the bread cool completely before cutting.
Caramelized Onion Bread-1
Caramelized Onion Bread-2
Caramelized Onion Bread-3
Nutrition facts 1 Bread - Calories:2214, Fat:33.4 g, Saturated Fat:4.8 g, 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.
On May 26, 2011 at 10:37 am, The Mistress of Spices said...
This looks so delicious! I love caramelized onions in sure they'd be awesome in a bread! Thanks for sharing.
On May 26, 2011 at 06:43 pm, Kelly said...
I love that this bread calls for so much onion! I will have to try this recipe!
On May 27, 2011 at 11:45 am, Tiffany said...
What a beautiful loaf of bread! No such thing as too many onions, I can't wait to try this1
On May 27, 2011 at 06:58 pm, Happy When Not Hungry said...
Wow this bread looks amazing! I've never made bread with caramelized onions before, but this looks fantastic. Nice job!
On May 27, 2011 at 09:49 pm, Sandra said...
This would be so good for sandwiches.
On May 30, 2011 at 04:23 am, apron Appeal said...
Is the bread sturdy enough that it could be made into a bun?
On May 30, 2011 at 04:51 am, Ella-Home Cooking Adventure said...
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.
On June 01, 2011 at 11:42 am, LED said...
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!
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.
On June 11, 2011 at 05:55 am, jess white said...
Wow, this looks so lovely and fresh! i wish my bread could rise like that!
On August 04, 2011 at 03:26 am, Wit,wok&wisdom said...
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
On August 04, 2011 at 12:53 pm, ddolan said...
looks great. do you have to use bread flour?
I like to use bread flour but you can use all purpose flour also.
On August 04, 2011 at 01:03 pm, Michelle said...
and its vegan!! So cool, this looks amazing!
On August 04, 2011 at 08:33 pm, Andy said...
Looks YUMMY! But what do you mean by a "small baking tray"? Can you tell me inches/cms or cups/mls? Thanks!
I am not at home right now but with approximation it was a tray about 15x25 cm.
On August 08, 2011 at 02:50 am, farida said...
I love Caramilized and that looks so delicious
On November 19, 2011 at 07:06 am, Michael said...
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?

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. 

On April 05, 2012 at 11:56 pm, marie taje said...
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!!!!
On April 11, 2012 at 10:48 pm, TONYK said...

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.  


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

On April 17, 2012 at 10:52 am, Jannette said...
Could you use this recipe in bread baking machine? Only time tried bread without mavhihe I made a brick.

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. 

On September 30, 2012 at 07:15 pm, Cindy said...
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.

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. 

On January 24, 2013 at 01:32 pm, Anita said...
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?

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. 

On April 13, 2013 at 06:30 pm, Cassy said...
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 :)

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


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

On August 11, 2013 at 09:58 pm, Gina said...
Hi there.. If I use instant dry yeast, are the steps exactly the same?

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

On September 16, 2013 at 05:11 pm, Danni said...
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!!
On February 25, 2014 at 11:11 am, Mrs.Yashashri Joshi said...
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

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.

On April 06, 2014 at 10:42 pm, Munirah said...
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!

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. 

On November 23, 2015 at 12:02 pm, Arif Pramono said...
This would be so good for sandwiches. Can I take a video of you and I Reshare? Thank you
On November 30, 2015 at 07:50 am, Dan said...
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.
On November 30, 2015 at 11:48 am, Dan said...
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 :)
On January 08, 2016 at 04:35 pm, Virgil said...
Just finished the bread. Lovely, thanks a lot for the recipe!

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

On July 04, 2016 at 12:41 am, Itamar said...
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
On July 04, 2016 at 05:39 am, Khadeeja said...
Hello Ella can I just skip the steaming part..??
On September 19, 2016 at 11:27 pm, kishi said...
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! :)
On September 20, 2016 at 07:27 am, Lady said...
I baked tonight, It was perfect. Thank you for this golden recipe.

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

On January 19, 2017 at 04:35 pm, Amy said...
I just baked the bread & it was excellent! What a terrific recipe. Thank you for sharing!
On March 23, 2017 at 09:00 am, Eileen said...
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!
On April 12, 2017 at 01:09 pm, jessica paulenne said...
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
On December 11, 2018 at 11:59 pm, Kitty said...
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
On April 20, 2019 at 03:36 am, Tristan said...
Im a baker. Never put salt with yeast. Salt kills yeast. Sugar feeds yeast. Salt killls it.
On July 08, 2019 at 11:25 am, Darlene said...
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
On November 06, 2019 at 03:32 am, Alice said...
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!!!
On February 15, 2020 at 12:49 pm, AH said...
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 :)
On September 09, 2021 at 10:14 am, Marge said...
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!

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