Traditional recipes

Onion Bread recipe

Onion Bread recipe

  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Rye bread

This is a savoury bread machine bread which gets it's flavour from onion, caraway seeds and sauerkraut. Lovely with soup or delicious for ham sandwiches.

12 people made this

IngredientsServes: 15

  • 300g bread flour
  • 250ml milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon onion salt
  • 2 tablespoons butter or cooking margarine
  • 70g jarred sauerkraut - drained, rinsed and finely chopped
  • 1 tablespoon finely chopped onion
  • 60g wholemeal flour
  • 75g rye flour
  • 1 1/2 tablespoons caster sugar
  • 1/2 tablespoon caraway seeds
  • 1 3/4 teaspoons dried active baking yeast

MethodPrep:10min ›Cook:1hr30min ›Ready in:1hr40min

  1. Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (9)

by DEENIEKASS

This hearty bread is so flavorful. I wouldn't change a thing! I've made it by hand also and my whole family loves it; a great accompaniment for stew. An excellent choice for making rhuben sandwiches-11 Feb 2002

by sueb

This coarse textured bread is delicious! Smells of sauerkraut, onion and caraway all form a pleasant aroma. I made this by hand, so I baked it at 375 for about 35 minutes. We will be making this again!-14 Feb 2008

by RDWIESER

Lovely! A very nice savory bread with a nice texture. Didn't rince the saurkraut, though I drained it well and substituted butter for margerine.-11 Apr 2009


Chopped Onion Bread Recipe

Onions are so good for us that we all should try and use them in more of our recipes. I love using chopped onions in breads, but if you have problems with people who don't like the sight of onions, you can always mince the onion before adding it so the dough so that it cannot be seen after the bread is baked.

Chopped onion bread is a great dinner bread that goes with just about every kind of meal, from soups to roasts. Leftover slices can also be made into delicious toast and grilled cheese sandwiches.


Greek Olive and Onion Bread

Many Greek breads are associated with specific religious holidays: the most famous of these are Tsoureki, a golden braid enclosing colorful dyed hard-boiled eggs, at Easter and citrus and spice Christopsomo, at Christmas. Elioti, an olive-studded loaf, was originally a Lenten bread, but is now commonly available year-round. The following is our take on that classic.

This savory bread is softer than a typical hearth loaf, though it's quite chewy. Serve it plain toasted and drizzled with olive oil or sliced for sandwiches (turkey, lettuce and tomato is a favorite).

Ingredients

  • all of the starter
  • 1/2 cup (113g) water
  • 2 1/4 cups (271g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons (12g) salt
  • 1 cup (142g) Greek or Kalamata olives, pitted and halved (See "tips," below.)
  • 1/2 cup + 1 tablespoon (92g) red onion, peeled, finely minced, and lightly sauteed (about 1 small onion)

Instructions

To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the water, flours and yeast in a medium-sized mixing bowl. Stir until fairly smooth, cover, and let the mixture rest at room temperature for 12 to 18 hours.

To make the dough: Add the water, flour and salt to the starter, and stir to combine. Knead the dough — by hand, mixer, or bread machine — until it's smooth and supple. It'll be a bit dry and stiff at this point, but once you add the onion and olives and they release their juices it'll become soft.

Allow the dough to rest, covered, for about 15 minutes.

Knead in the olives and the onion, place the dough in a greased bowl, cover the bowl, and set the dough aside to rise for 1 1/2 hours, or until it's doubled in bulk.

Turn the dough out onto a lightly floured work surface.

Divide it in half and form each half into a ball or an oval.

Place the loaves on a lightly greased or parchment-lined baking sheet, or one that's been dusted with cornmeal.

Cover the loaves with lightly greased plastic wrap, or a reusable cover and allow them to rise for 1 hour, or until they're nearly doubled in size. (See "tips," below.)

Preheat your oven to 450°F.

Just before placing the loaves in the oven, make several slashes across the top of each, and spritz them generously with water.

Bake the bread for 20 to 22 minutes, until it's golden brown and the loaves sound hollow when tapped on the bottom, or a digital thermometer inserted into the center registers 200°F.

Remove the loaves from the oven, and cool them on a rack.

Store bread, well-wrapped, for 5 days at room temperature freeze for up to 3 months.


Recipe Summary

  • ½ cup mayonnaise
  • ¾ tablespoon ketchup
  • 2 tablespoons cream-style horseradish sauce
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 1 egg
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons cayenne pepper
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon ground cumin
  • 1 large onion
  • 2 quarts vegetable oil for deep-frying

Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.

Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.

Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.

Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.

Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).

Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.


Savory Onion Bread Recipe

I have always loved onions and for a long time I didn&rsquot really know the difference in all of the different kinds. After a bit of experimentation, I started finding I preferred some onions over others. I&rsquom so excited to be partnering with one of my favorites &ndash Vidalia Onions &ndash on this sponsored recipe!

When I am looking for sweet onions to use in a recipe or serve in a salad or on a burger, I always look for the Vidalia sticker so I know that I am getting real Vidalia onions and not a substitution! Turns out that I am not the only one who loves sweet onions, they represent the largest segment of onions sold every year. And Vidalia onions represent 62% of all of those sweet onion sales, so you KNOW they are good! They are also the most recognized sweet onion brand because of their association with a sweet flavor and mild taste.

Vidalia onions are grown in South Georgia where the weather, water and soil all work to create that unique mild flavor. They are grown by about 100 growers in 20 counties and most of those are family-run, multigenerational operations. Those farmers largely hand plant and harvest each onion. Those same onions can be found in your local grocery store from mid-April through August.

While you have those fabulous Vidalia onions at your disposal, why not make this delicious and savory Onion Bread?


Recipe Summary

  • 1 ½ cold unsalted butter, 1 stick cubed
  • 1 onion, finely chopped
  • 1 tablespoon poppy seeds
  • Kosher salt and freshly ground pepper
  • 1 cup coarsely shredded Gruyère cheese (3 ounces)
  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk

Preheat the oven to 425°. Butter a 9-by-4 1/2-inch 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 Gruyère.

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 or 6 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 2-by-24-inch 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.


Recipe Summary

  • 1/2 cup plus 2 Tbsp. unsalted butter, divided
  • 2 teaspoons caraway seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 large (9 oz.) red onion, thinly sliced
  • 1 teaspoon kosher salt, divided
  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup heavy cream
  • 1 large egg
  • 2 teaspoons honey
  • 4 ounces Cheddar cheese, shredded (about 1 cup)
  • Whipped Sweet Potato Butter
  • Chopped fresh thyme (optional)

Place 1⁄2 cup of the butter in freezer until solid, at least 30 minutes.

Preheat oven to 350°F. Heat a medium skillet over medium. Add caraway seeds, and cook, stirring constantly, until lightly toasted, about 1 minute. Remove seeds from skillet, and set aside.

Add oil to skillet, and heat over medium-high. Add onion, and cook, stirring often, until starting to soften, about 3 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until tender and browned, about 15 minutes. Season with 1⁄4 teaspoon of the salt. Remove onions from skillet, and let cool 10 minutes.

Place a 9-inch cast-iron skillet in preheated oven. Stir together flours, baking powder, baking soda, 1⁄2 teaspoon of the salt, and toasted caraway seeds in a medium bowl. Whisk together cream, egg, and honey in a separate bowl.

Remove butter from freezer. Using the large holes on a box grater, grate frozen butter into coarse shreds. Add shredded butter to flour mixture, stirring to combine. Add cream mixture, cheese, and caramelized onions to flour mixture stir just until dough comes together. Turn dough out onto a lightly floured surface pat into an 8-inch circle. Add remaining 2 tablespoons butter to hot cast-iron skillet, swirling to melt. Gently place dough in skillet sprinkle with remaining 1⁄4 teaspoon salt.

Bake bread in preheated oven until sides and top are golden brown, 20 to 25 minutes. Remove from oven, and let cool in skillet 5 minutes. Remove bread from skillet, and place on a wire rack to cool to room temperature, about 30 minutes. Sprinkle with thyme, if desired serve with Whipped Sweet Potato Butter.


  • 150ml/5fl oz whole milk, plus extra for glazing
  • 400g/14oz strong white flour, plus extra for kneading
  • 7g/¼oz sachet fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp fine sea salt
  • 15g/½oz butter
  • 1 tbsp sunflower oil, plus extra for greasing
  • 1 large onion, peeled and chopped
  • 1 garlic clove, crushed
  • 15-20 sage leaves, chopped, plus extra for garnish
  • freshly ground black pepper

Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm.

Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt.

Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather into a ball then turn out onto a lightly floured surface and knead for 10 minutes.

Place the dough in an oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for 45-60 minutes or until doubled in size.

Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic over a very low heat for 10 minutes, or until softened.

Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from the heat, season with lots of freshly ground black pepper and set aside to cool.

When the dough has doubled in size, tip it back onto a floured surface and flatten with the palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly incorporated. Sprinkle with a little extra flour if it becomes sticky.

Divide the dough into eight and shape into neat balls by pulling the dough from the outside of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size.

Preheat the oven to 200C/180C (fan)/Gas 6.

Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool a little before serving.


Caramelized Onion Bread Recipe

1. For the caramelized onions: in a large pan, heat olive oil over medium heat. Sauté onions until golden brown, remove from heat and set aside.

2. For the dough: in a bowl of a stand mixer or in a large bowl, add flour, yeast, sugar, salt and stir. Add water and start to knead, when dough forms add the caramelized onions, green onion, and thyme. Keep kneading for 5 minutes more.

3. Place the dough in a bowl, cover and let rise until doubled in volume, about 1 hour.

4. On a floured working surface roll the dough into a loaf shape, transfer to a 9x15-inch (23x23cm) loaf pan, brush with olive oil, cover and let rise for 40-45 minutes.

5. Preheat oven to 400F (200C).

6. Bake for about 30 minutes.

7. Release from the pan and cool on a wire rack completely.

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Onion Bread Recipe

1 1/4 cups water
1 package Lipton onion soup mix
3 cups bread flour
3 teaspoons active dry yeast

Note: This recipe is for a 1 1/2 pound machine or larger.

Use the basic/regular setting of your bread machine. (I’m using a Zojirushi.) Add the ingredients in the order recommended by your bread machine. However, do be sure to put the soup mix in the liquid so that it can hydrate.

Be sure to check on the dough after five or ten minutes of kneading. Just open the top of the bread machine and look at how the dough is doing. It should be a round ball. If it’s too dry add a little water until the dough balls up. If it looks too wet, add a little flour until it looks as expected. I did this check, but I didn’t need to make any adjustments.


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