| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 3 hours |
| Servings |
2 loaves
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- Sauté the chopped onion using some lukewarm water and salt; place the chopped onion in a skillet, set on medium heat. The water should cover the bottom of the skillet but it should not cover the chopped onion. Sauté until soft. Stir frequently and keep an eye on the water in the skillet, there has to be just a little bit of water so that the onion does not get burned. Add the oregano, pour the olive oil, and immediately remove from heat.
- In a large bowl mix the yeast with the salt, sautéed onion and lukewarm water, using a rubber spatula, until all of the flour is moistened and the texture is smooth.
- Place plastic wrap over the bowl and let the dough double in size at warm room temperature for about 3 hours.
- Using pastry brush grease two 8x2.5 inches bread loaf pans with some olive oil.
- Divide the dough into 2 pieces. Tip each piece onto a floured surface; fold them over 2-3 times very softly with no added pressure, then roll each piece up into a sausage. Place each loaf very gently with the join running along the length of the base into a bread loaf pan to prove for 30'.
- Preheat the oven to 220°C or 428°F. Place a baking dish filled with hot water on the bottom of the oven. Steam is crucial in making a loaf of bread.
- Bake for 15’. Remove the baking dish from the oven. In a small bowl mix some water with olive oil. Apply the mixture evenly over the loaves using a pastry brush. Sprinkle the minced scallions and kosher salt on top and bake at 200°C or 392°F for another 15'.
Our Sommelier Suggests
What type of bread goes well with a charcuterie board?
What is the perfect complement for cheese boards?
Forget the crackers. It’s onion bread time! Serve sliced onion bread on the side with your boards. All you need now is a bold and well-structured wine! I recommend a full-bodied white like Vilana, the white queen of the Greek island of Crete. Crete has thousands and thousands years of history as the island is the centre of Europe's most ancient civilisation, the Minoans. Vilana is the way to savour the history of the island and trace connections between ancient and modern experience. A sip of this quintessentially Cretan wine speaks of the mountains of the island, wild jasmine, citrus orchards, precious Cretan herbs, sea and fresh country air.
Useful Information
- I used 8x2.5 inches bread loaf pans.
- This recipe can be very forgiving. You can use all different types/kinds of flour for making this bread. To make white flour dough usually requires less water. Strong wheat flour can be used for onion bread.
- I have employed the healthy water sauté cooking method that unveils the vegetables’ flavours, and releases the flavours of the olive oil as it is added last to the onion. Water-sautéing is one of my secrets to healthy cooking. This is the main reason why my vegan onion bread recipe is very light.
Zero Waste
Stored onions sprout, especially in spring. Do not throw sprouted onions away; just make onion bread and reduce food waste!
Do you mean 5/4 cups? Or is that a typo?
Hello, Jonathan! 5/4 cups = 1 cup + 1/4 of a cup. I love this bread! Bon appétit!