Onion French Bread Recipes

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FRENCH ONION BREAD



French Onion Bread image

I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments.

Provided by Taste of Home

Time 55m

Yield 3 loaves.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
5-1/4 to 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 envelope onion soup mix
3 tablespoons shortening

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.

Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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.

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

The idea for this loaf was born because I had an extra packet of dry french onion soup mix in my pantry that needed to be used. It was left over from a pot roast recipe I put together a few months ago. The idea is simple. Take the packet of soup mix and dump it into a standard bread dough. The soup mix really adds a great taste to the bread. I have to admit, I did feel a bit silly putting soup mix in a bread recipe. Adding soup mixes to recipes is a very Minnesotan thing to do. I'm not sure what I was going for with the shape of the loaf. I just felt like playing with my food. I wish I hadn't cut the cross in the top. My knife wasn't sharp enough to do it right. Replicating this look is simple. Use a third of the dough to make braids and shape the rest into a ball. Then ring the braids around the outside of the ball. I cut up the bread and served it with the Slow-Roasted Cumin and Garlic Pork that I made last night. The onion flavor in the bread worked so well with the pork. Major drool factor!

Provided by Elises Kitchen

Categories     Yeast Breads

Time 2h30m

Yield 1 loaf

Number Of Ingredients 9

3 1/2 cups whole wheat flour
2 cups warm water
1 (1/4 ounce) packet dry active yeast
1 tablespoon sugar
2 tablespoons olive oil
1 (1 1/4 ounce) package French onion soup mix
1 teaspoon salt
1 egg
1 tablespoon water

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



French Onion Bread Pudding image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds onions (2 to 3 medium onions), thinly sliced
1 teaspoon sugar
3 teaspoons kosher salt
3 tablespoons clarified butter*
1 tablespoon sweet sherry
1 large Italian or French bread loaf, crusts removed, cut into 5 by 1-inch pieces
6 eggs
2 cups heavy cream
1 tablespoon grainy mustard
1 teaspoon finely chopped thyme
1 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese

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



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

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.

CHEESE ONION GARLIC BREAD



Cheese Onion Garlic Bread image

This is a great appetizer or side dish for your next get together.

Provided by MARBALET

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 7

2 French baguettes, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
¼ cup butter
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup mayonnaise

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.

Nutrition Facts : Calories 687 calories, Carbohydrate 68.7 g, Cholesterol 49.3 mg, Fat 36 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 11.4 g, Sodium 1206.5 mg, Sugar 4.4 g

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