French Onion Garlic Bread Recipes

FRENCH ONION GARLIC BREAD

Steps:

• In a large saucepan, saute onion in oil for 8-10 minutes or until tender. Add the broth, 1 garlic clove and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., Meanwhile, in a small bowl, combine butter and remaining garlic; stir until creamy. Spread over bread slices. Place on a greased 15x10-in. baking pan. Bake at 350° for 5-8 minutes or until lightly toasted., Sprinkle with Parmesan cheese; top with onion mixture and Gruyere cheese. Broil 3-4 in. from the heat for 1-2 minutes or until bubbly.

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.

GARLIC PARMESAN FRENCH BREAD

Steps:

• Preheat oven to 425°F.
• Slice loaf of French bread in half lengthwise.
• Stir together softened butter, garlic salt, parsley, and cheese.
• Use a spatula to spread butter mixture onto bread loaf and place the two halves face up on a baking sheet.
• Bake for 5-10 minutes or until toasty golden brown.

ONION AND GARLIC BREAD

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

GARLIC AND ONION CHALLAH BREAD

Steps:

• In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
• Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, kosher salt and remaining 1/4 cup sugar. In a separate medium bowl, whisk together the oil and 4 of the eggs.
• When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more white flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes.
• Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you're using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping.
• Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic. Roll each piece to seal in the onion mixture. Braid 3 of the pieces together, tucking the ends underneath to seal. Repeat with the remaining 3 pieces to make a second loaf. Place on the lined baking sheet and cover loosely with plastic wrap. Allow to rest for 30 minutes.
• Preheat the oven to 350 degrees F.
• Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt.
• Bake until golden brown and not doughy in the center, about 35 minutes, but start checking at 28 minutes. Allow to cool slightly before serving.

MAKE GARLIC ONION BREAD

Steps:

• In​ a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
• Punch down dough. Turn dough out onto ​a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
• Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on ​a rack.
• Serve bread warm with homemade whipped butter or, for extra garlic flavor, with garlic chive butter . The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.

FRENCH ONION-BREADED BAKED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix bread crumbs and dry soup mix together in a bowl.
• Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
• Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
• Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAMY ONION GARLIC BREAD

Steps:

• In a small bowl, beat the cream cheese, butter, Parmesan cheese and garlic powder until smooth. Beat in onions. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Let stand for 5 minutes before cutting.

PERFECT GARLIC BREAD FROM SCRATCH

Steps:

• mix the yeast and sugar in a measuring cup, that keeps it from getting lumpy, add the cup of warm water and stir together. let sit for 5 minute.
• mix 2 cups flour and salt in a med sized bowl, then dump in yeast mix and stir until a soft dough forms.
• kneed until dough is smooth and elastic, adding more flour if needed. don't add so much flour that it becomes dry, it should still be slightly sticky.
• rinse out the bowl and swirl the oil around in it, put the dough back in and turn it over so it's coated.
• cover the bowl (i like to wrap a tea towel over and under it), and place in a warm (not hot!) oven to rise. i usually turn my oven on to the lowest setting that will turn on the element for 5 min and then turn off.
• once the dough has doubled in size, punch it down and form into a long, thin loaf. place on a cookie sheet that you've oiled and sprinkled with cornmeal. slash diagonally with a sharp knife 3 or 4 times. place it back in your warm oven until it's doubled again.
• turn the oven up to 375f for 20 minutes. my oven runs a little cool so i turn it up to closer to 380 or 390. a little too warm is better then a little to cool in this case. after 20 min it should be nicely golden on top. let it cool until no more then warm.
• in the mean time mix all ingredients of the garlic butter.
• slice vertically into 3/4-1 inch slices, leaving the bottom crust intact. carefully pull slices apart so you can spread the butter on each side of each slice without breaking them apart.
• wrap loosely but completely in foil and bake at 400f for 10-15 minutes. serve immediately.

CHEESE ONION GARLIC BREAD

Steps:

• Preheat the broiler.
• Slice the French baguettes diagonally into 3/4 inch slices.
• In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
• In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
• On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

GARLIC BREAD

Steps:

• Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
• Cut deep slits into the baguette, 1-inch apart - don't cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don't be shy here.
• Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you're adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it's O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.