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Caramelized Onion Bread
Soft fluffy 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 loafs instead of 1.
Prep time
20 mins +1 hr rise
Cook time
30 mins
Total time
1 hr 50 mins
Ingredients
Makes 1 loaf of bread
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups flour
1/2 tsp salt
25 g fresh yeast
1 bunch green onion leaves, finely chopped
250-300 ml warm water
Directions
- In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes until soft. Reduce heat to medium-low and continue cooking until golden brown. Season with salt. Set aside to cool.
- In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together then add caramelized onion and green onion leaves and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
- Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a small baking tray, put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top.
- Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack.
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 anything...am 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, 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!
Re:
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, said...
looks great. do you have to use bread flour?
Re:
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, said...
Looks YUMMY!
But what do you mean by a "small baking tray"? Can you tell me inches/cms or cups/mls? Thanks!
Re:
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, 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?
Re:
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 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
Re:
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.
Re:
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.
Re:
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.
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