Onion French Bread Loaves Recipes

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ONION FRENCH BREAD LOAVES



Onion French Bread Loaves image

Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver. -Ruth Fueller, Barmstedt, Germany

Provided by Taste of Home

Time 45m

Yield 2 loaves (3/4 pound and 16 slices each).

Number Of Ingredients 8

1 cup water (70° to 80°)
1/2 cup dried minced onion
1 tablespoon sugar
2 teaspoons salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
1 tablespoon cornmeal
1 large egg yolk, lightly beaten

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.

Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 148mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

SAVORY ONION BREAD



Savory Onion Bread image

Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 9

Number Of Ingredients 10

1 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons margarine
½ cup shredded sharp Cheddar cheese
½ cup finely diced onion
1 tablespoon margarine
1 egg
½ cup milk
½ cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 18.1 g, Cholesterol 37.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 571.6 mg, Sugar 1.2 g

ONION BREAD II



Onion Bread II image

Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.

Provided by Claudia Grimaldi

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h50m

Yield 12

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons shortening
1 tablespoon minced onions
½ teaspoon dried oregano
3 ½ cups bread flour
½ onion
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g

FRENCH ONION BREAD



French Onion Bread image

This recipe is made with a package of onion soup mix ... yum! Prep time does not include rising time. Recipe Source: TOH

Provided by Ceezie

Categories     Yeast Breads

Time 55m

Yield 3 loaves

Number Of Ingredients 8

2 (1/4 ounce) packages active dry yeast
1 cup warm water (110 to 115 )
5 1/4-5 3/4 cups all-purpose flour, divided
4 tablespoons sugar, divided
3/4 teaspoon salt
1 1/4 cups hot water (120 to 130 )
1 1/4 ounces onion soup mix
3 tablespoons shortening

Steps:

  • In a mixing 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 8-in. x 4-in. x 2-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.

Nutrition Facts : Calories 1024.4, Fat 15.8, SaturatedFat 3.6, Cholesterol 0.6, Sodium 1547.7, Carbohydrate 192.7, Fiber 7.7, Sugar 19.7, Protein 25.3

EASY FRENCH ONION BREAD



Easy French Onion Bread image

Make and share this Easy French Onion Bread recipe from Food.com.

Provided by LiisaN

Categories     Breads

Time 35m

Yield 1 loaf of bread

Number Of Ingredients 3

1 loaf French bread
1/4 lb butter, softened
1 envelope Lipton Onion Soup Mix

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.

Nutrition Facts : Calories 2174.8, Fat 107.7, SaturatedFat 61.3, Cholesterol 246, Sodium 6548.3, Carbohydrate 259, Fiber 16.2, Sugar 8.8, Protein 43.8

FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI



French Onion Breakfast Bread Bowl with Broccoli image

This recipe is sponsored by Birds Eye®. Transform a humble loaf of bread into a shell filled with a delicious combination of caramelized onions, broccoli and eggs. Then top it off with tons of Gruyere and broil it until it's melty-just like everyone's favorite part of classic French onion soup! It's a total showstopper and the perfect holiday breakfast for the whole family.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

One 10-inch round loaf sourdough bread (about 1 3/4 pounds)
One 10.8-ounce bag frozen broccoli florets, such as Birds Eye® Steamfresh® Broccoli Florets
6 tablespoons unsalted butter
2 large onions, thinly sliced (about 1 pound)
2 large sprigs thyme
1 bay leaf
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
10 large eggs
1/2 cup heavy cream
1 pound Gruyere, grated (about 5 cups)

Steps:

  • Place a rack in the middle of the oven and preheat to 475 degrees F.
  • Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
  • Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
  • Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
  • Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
  • Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
  • Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
  • Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
  • Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.

FRENCH ONION BREAD



French Onion Bread image

Makes 1 (9-inch) loaf

Number Of Ingredients 19

4¼ cups (531 grams) all-purpose flour, divided
¼ cup (50 grams) granulated sugar
2¼ teaspoons (7 grams) active dry yeast*
1 teaspoon (3 grams) kosher salt
½ cup (120 grams) whole milk
½ cup (120 grams) water
⅓ cup (76 grams) unsalted butter
¼ cup (60 grams) sour cream
1 large egg (50 grams)
Caramelized Onions (recipe follows)
½ cup (113 grams) unsalted butter, softened
2 tablespoons (4 grams) fresh thyme
8 ounces (227 grams) Gruyère cheese, shredded and divided
¼ cup (57 grams) unsalted butter
2 pounds (908 grams) Vidalia onions, thinly sliced (about 8 cups)
1 teaspoon (3 grams) kosher salt
½ teaspoon (2 grams) granulated sugar
½ teaspoon (1 gram) ground black pepper
½ cup (120 grams) dry sherry

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.

CHEESE & ONION FRENCH BREAD



Cheese & Onion French Bread image

Jazz up a loaf of French bread in a hurry! Mayo keeps the bread moist, while the cheese and green onion add savory, heartwarming flavor. Try this bread with other favorite entrees. Carolyn Schmeling - Brookfield, Wisconsin

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 5

2 cups shredded Italian cheese blend
2/3 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1 loaf (1 pound) unsliced French bread, halved lengthwise

Steps:

  • In a small bowl, combine the cheese blend, mayonnaise, Parmesan cheese and onions; spread over cut sides of bread., Place on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until cheese is melted.

Nutrition Facts : Calories 200 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 359mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

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Top Asked Questions

What is the best way to make onion bread?
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich. 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.
How long does it take to bake a loaf of bread?
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.
How many calories are in a loaf of bread with onions?
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. 192 calories; protein 5.1g; carbohydrates 31.8g; fat 4.8g; cholesterol 5.1mg; sodium 402.5mg.
How long does it take to cook a French onion meatloaf?
French Onion Meatloaf French Onion Meatloaf Linda T Recipe Summary test prep: 10 mins cook: 1 hr 15 mins additional: 5 mins total: 1 hr 30 mins

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