French Onion Bread Recipes

FRENCH ONION BREAD

Steps:

• In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.
• In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
• Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from bowl, 9 to 10 minutes. Add up to remaining ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
• Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
• Spray a 9-inch round cake pan with cooking spray.
• Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21×12-inch rectangle. In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½-inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
• Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
• Position one oven rack in center and one at top of oven. Preheat oven to 350°F (180°C).
• Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature.
• In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
• Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.

FRENCH ONION BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

SAVORY ONION BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

ONION FRENCH BREAD LOAVES

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under. , Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.

FRENCH ONION BREAD

Steps:

• Add Sugar and Yeast to one of the cups of Warm Water. Stir gently and set aside for five minutes, allowing yeast to get foamy and bubbly.
• In a large bowl, combine Flour, Soup Mix, Salt, and mix together to combine.
• Make a well in the center of the flour and add Yeast mixture, the other cup of Warm Water, and Olive Oil. Bring together with hands until dough begins to form.
• Turn out dough onto floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with saran wrap, and set a side to rest for an hour and a half or until doubled in size.
• When dough has rested, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Remove dough from bowl and work into desired shape. Place on baking sheet, cover, and let rest for another 45 minutes to an hour.
• Uncover dough and brush top with egg wash. Put in oven.
• Let loaf bake at 400 degrees for the first 15 minutes, then turn down oven to 350 degrees for the last fifteen minutes.
• Remove bread and let cool on rack before eating.

FRENCH ONION BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
• Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
• Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
• In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
• Bake for 35 minutes or until the egg mixture is set.

EASY FRENCH ONION BREAD

Steps:

• Slice Bread.
• Mix butter and soup mix- until well blended.
• Spread on one side of each slice of bread.
• Push loaf back together and wrap in aluminum foil.
• Bake at 350 degree oven for approx.
• 30 minutes.

FRENCH ONION BREAKFAST STRATA

Steps:

• Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
• In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
• When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
• Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.