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Chopped Onion Bread


Chopped Onion Bread

Chopped Onion Bread

Photo © Elizabeth Yetter

Chopped onion bread is a great dinner bread that goes with just about every kind meal, from soups to roasts. Leftover slices can also be made into delicious toast and grilled cheese sandwiches.

Yield: 2 loaves.

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours


  • 1 cup milk, room temperature
  • 3/4 cup warm water, 95 to 110 degrees F
  • 3 Tbsp sugar
  • 1-1/2 Tbsp active dry yeast
  • 1-1/2 Tbsp vegetable oil
  • 2 tsp salt
  • 1/2 Tbsp garlic powder (optional)
  • 1/2 cup chopped onions, about 1 small yellow onion
  • 6 cups bread flour, about


  1. Mix milk, water, sugar, yeast, oil, and salt in large bowl. Add garlic, if desired, and chopped onions. Mix in one cup of flour at a time until a stiff dough is formed. You may or may not use the full amount of flour depending on your ingredients and other factors. Turn dough out onto floured board and knead for about 8 minutes.

  2. Put dough in greased bowl. Flip dough over inside bowl so that the top of the dough is also greased. Cover with clean kitchen cloth or plastic wrap and let sit in warm, draft-free place for 45 minutes or until double in size. Punch down. Turn dough out onto floured board and knead for about 5 minutes. Cut dough into 2 equal parts. Form parts into bread loaves.

  3. Grease two bread pans and place dough loaves in them. Cover and let rise in warm, draft-free place for about 45 minutes or until doubled. Optional - To get a glossy coating on the bread, brush egg white on the tops of the dough loaves before placing them in the oven. Bake at 350 degrees F for about 1 hour. Turn loaves out and let cool on rack. When completely cool, loaves can be bagged and frozen for later.
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