Caramelized Onion Bread (Bread Machine)

"Another wonderful onion bread, somewhat simpler than one I've posted earlier. Bread is slightly moist from the onions, makes the most wonderful sandwiches and toast. From Gold Medal."
 
Caramelized Onion Bread (Bread Machine) created by duonyte
Ready In:
3hrs 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
  • Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
  • Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
  • Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
  • Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.
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RECIPE MADE WITH LOVE BY

@duonyte
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  1. Michael G.
    Ever since I got my bread machine, and remembered how much I like onion bagels, I've been occasionally looking for an onion bread, and thanks to this recipe, I've found it. It's one of the most delicious breads I've made so far, and I expect to be making it many more times in the future.
     
  2. twissis
    I'm not giving this bread a star rating because it didn't work for me at all, so I know I somehow messed up this well-regarded recipe. I read the reviews & knew this bread would overflow my ABM, so I used the ABM thru the add of the caramelized onions & 2nd knead cycle. My plan was to remove the dough .. place it in an oiled, oblong, lrg & deep Pyrex baking dish for the 2nd rise .. & then bake it in the oven. My prob was the dough was very stiff & the caramelized onions didn't fully mix into it. I tried mixing them in by hand, but that didn't work well either. I eventually abandoned the effort & the bread rose nicely. I cut slits in the top surface & baked it at an oven temp of 375F til nicely brown & tested done. Altho well-flavoured from the onions, the dough was very dense & most of the onions fell away when it was sliced. I'd welcome any advice on what mistake(s) I might have made so I can give it a 2nd effort after the holidays.
     
  3. larue816
    I made this whole wheat with Bob's redmill flour, added about 4 extra tablespoons of water and a tablespoon of wheat gluten, and made the bread on the 80 minute quick bread cycle. I added just a pinch more yeast also, and subbed spike seasoning for half the salt. I also added a tablespoon of dried rosemary. I put the onions in 5 minutes into the KNEAD cycle. I know, lots of alterations. This bread is PHENOMENAL. It rose high, didn't fall, and I am drooling and want to eat the whole loaf! I know, TMI! :D
     
  4. larue816
    I made this whole wheat with Bob's redmill flour, added about 4 extra tablespoons of water and a tablespoon of wheat gluten, and made the bread on the 80 minute quick bread cycle. I added just a pinch more yeast also, and subbed spike seasoning for half the salt. I also added a tablespoon of dried rosemary. I put the onions in 5 minutes into the KNEAD cycle. I know, lots of alterations. This bread is PHENOMENAL. It rose high, didn't fall, and I am drooling and want to eat the whole loaf! I know, TMI! :D
     
  5. AcadiaTwo
    Caramelized Onion Bread (Bread Machine) Created by AcadiaTwo
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