Caramelized Onion Bread Recipe - Home Cooking Adventure (2024)

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

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

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

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

This would be so good for sandwiches.

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

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.

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!

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

looks great. do you have to use bread flour?

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

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

I love Caramilized and that looks so delicious

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?

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!!!!

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

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.

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?

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 🙂

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

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

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!

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.

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

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

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

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

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!

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

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

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

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

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!!!

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 🙂

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!

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

I love this bread easy and delicious. Thank you for sharing!