This quick onion bread is a hearty, no-yeast recipe that comes together in minutes, making it ideal for busy days.
Packed with flavor from caramelized onions and wholesome ingredients, it’s rich in plant-based protein, fiber, and healthy fats while staying low in saturated fat.
Light yet filling, it pairs beautifully with soups, chilis, or breakfast eggs, making it a versatile and satisfying addition to everyday cooking.
Quick & Simple Onion Bread
Equipment
- 1 small pan (for caramelizing onions)
- 1 large mixing bowl
- 1 small bowl (for egg and milk mixture)
- 1 whisk or fork
- 1 Spatula
- 1 pastry cutter or knife (for cutting butter into flour)
- 1 loaf pan or 8-inch round/square baking pan
- Parchment paper
- Cooling Rack
Ingredients
- 1 ½ cups bread flour or all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons cold butter
- 1 teaspoon salt
- 5 ounces onion chopped
- 1 ½ tablespoons bacon-flavored olive oil or oil of choice
- 1 egg beaten
- ½ cup milk
Instructions
- Prepare and Dice the Onion: Start by peeling your onion and chopping it into small, even-sized pieces. The smaller the dice, the more evenly the onion will cook and blend into the bread dough. Set the chopped onion aside on a plate or bowl so it’s ready to use. This step ensures you’re organized before moving to the stove.
- Caramelize the Onion for Rich Flavor: Place a small pan over medium-high heat and pour in the bacon-flavored olive oil (or your preferred oil). Once the oil is warm, add the diced onions. Sauté them slowly, stirring occasionally, until they turn golden brown and slightly caramelized. This process takes about 8–10 minutes and enhances the bread with a sweet, savory depth of flavor. Remove the onions from heat and let them cool completely before adding them to the dough—this prevents the heat from curdling the egg or cooking the milk.
- Preheat the Oven for Baking: While the onions are cooling, preheat your oven to 375°F (190°C). Preheating is essential because bread requires even, consistent heat from the moment it enters the oven. This ensures your loaf develops a golden crust and cooks evenly throughout.
- Prepare the Baking Pan: Choose either a loaf pan, an 8-inch square pan, or a round cake pan—whichever you have on hand. Lightly grease the pan with butter or oil, then line it with parchment paper for easy removal after baking. Make sure the parchment extends slightly over the edges; this creates “handles” that help lift the bread out without breaking it.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the bread flour, baking powder, and salt. This evenly distributes the leavening agent (baking powder) and the seasoning throughout the flour.At this stage, you’ll also ensure there are no clumps, which will help the dough come together smoothly later.
- Cut in the Cold Butter: Add the cold butter directly into the flour mixture. Using either a pastry cutter, two knives, or even your fingertips, “cut” the butter into the flour until the mixture resembles coarse crumbs. Keeping the butter cold is key—it creates small pockets of fat in the dough that melt during baking, producing a light and tender bread texture.
- Prepare the Egg and Milk Mixture: In a separate small bowl, crack the egg and beat it lightly with a fork or whisk until fully combined. Pour in the milk and whisk again until smooth. This liquid mixture will help bind the dough while adding richness and moisture, ensuring the bread bakes up soft and flavorful.
- Combine Wet Ingredients with Caramelized Onions: Once the onions have cooled completely, stir them into the egg and milk mixture. This step infuses the wet ingredients with the savory sweetness of caramelized onions, ensuring every bite of bread has a burst of flavor.
- Mix the Dough Together: Create a well in the center of the flour-butter mixture. Slowly pour the onion-egg-milk mixture into the well. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together. Mix only until combined; avoid overmixing, as this can make the bread tough. The dough will be thick but spreadable, similar to a quick bread batter.
- Transfer Dough into Pan: Scrape the dough into your prepared baking pan. Use the spatula to spread it evenly into the corners and smooth out the top.This ensures even baking and a nicely shaped loaf or square of bread.
- Bake Until Golden and Set: Place the pan into the preheated oven and bake for about 25 minutes, or until the bread has risen and turned golden brown on top. To check doneness, insert a toothpick or cake tester into the center—if it comes out clean or with only a few crumbs, the bread is ready.
- Cool Before Serving: Remove the bread from the oven and allow it to sit in the pan for about 5 minutes. Then carefully lift it out using the parchment handles or by inverting the pan. Place the bread on a wire cooling rack to cool slightly. Cooling prevents the bread from becoming soggy on the bottom and makes it easier to slice.
- Slice and Enjoy: Once cooled to your preference, slice the bread into even portions. Serve it warm alongside soups, chilis, or stews, or toast it for a delicious breakfast paired with eggs or spreads. Leftovers can be wrapped in plastic wrap or stored in an airtight container for 2–3 days.
Notes
- You can substitute all-purpose flour for bread flour if that’s what you have on hand.
- The cold butter is essential for creating a tender, crumbly texture—don’t let it soften too much.
- Caramelizing the onions fully will give the bread a rich, deep flavor, so don’t rush this step.
- If you don’t have bacon-flavored olive oil, any neutral or flavored oil will work.
- For a more savory loaf, try adding shredded cheese or fresh herbs like rosemary or thyme.
- Always allow the bread to cool slightly before slicing to prevent crumbling.
- This is a no-yeast bread, so it won’t rise like traditional loaves, but it will be soft and hearty.
- Best enjoyed fresh but also delicious toasted the next day.
- Great for beginner bakers—no kneading or rising required!
- Works well as a meal-prep side dish since it pairs with many mains.
Chef’s Secrets for Best Results
The key to making this onion bread truly shine lies in the details.
First, make sure your butter is ice-cold before cutting it into the flour—this creates little fat pockets that melt during baking, resulting in a softer crumb.
When caramelizing onions, be patient and cook them low and slow until they’re golden brown; rushing this step can leave them sharp-tasting instead of sweet and savory.
Another chef’s tip is to avoid overmixing the batter. Once the wet and dry ingredients are just combined, stop stirring—overmixing can make the bread dense.
Finally, don’t skip parchment paper when lining your pan. It makes removing the bread a breeze and keeps the crust intact.
Serving Suggestions to Enjoy Bread
This bread is incredibly versatile and can be enjoyed in many ways.
Serve it warm alongside hearty soups, creamy chowders, or spicy chilis to balance the flavors.
For breakfast, try toasting a slice and topping it with scrambled eggs, avocado, or even a smear of cream cheese.
It also makes a wonderful side dish for roasted meats, grilled fish, or fresh salads.
If you’re entertaining, cut the loaf into small cubes and serve as part of a cheese board with dips and spreads—the savory onion flavor pairs especially well with soft cheeses and herb-based dips.
Storage Tips for Freshness
To keep your onion bread fresh, allow it to cool completely before storing.
Wrap the loaf tightly in plastic wrap or place it in an airtight container, and store it at room temperature for up to 2 days.
For longer storage, you can refrigerate it for up to 5 days, though refrigeration may slightly change the texture.
If you’d like to store it for future use, slice the bread and freeze the portions in a freezer-safe bag.
Frozen slices can be reheated directly in the toaster or oven, making this a great make-ahead option.
Always avoid leaving bread uncovered, as it can dry out quickly.
Frequently Asked Questions
1. Can I use all-purpose flour instead of bread flour?
Yes! While bread flour gives a slightly chewier texture, all-purpose flour works just as well and will still produce a soft and flavorful loaf.
2. What can I use if I don’t have bacon-flavored olive oil?
You can use regular olive oil, canola oil, or even butter. The bacon-flavored oil simply adds a smoky touch, but the recipe is flexible enough to work with any cooking fat.
3. How do I know when the bread is fully baked?
Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few dry crumbs, your bread is ready. The top should also be golden brown.
4. Can I add extra ingredients like cheese or herbs?
Absolutely! This bread is a great base recipe. Shredded cheddar, parmesan, or fresh herbs such as chives, parsley, or rosemary can add even more flavor and variety.
5. Is this bread suitable for freezing?
Yes, this bread freezes very well. Once cooled, slice it and place the slices in a freezer bag. They can be stored for up to 2 months and reheated in a toaster or oven whenever needed.
