Best 2 Braided Onion Loaf Recipes

Step into a world of culinary delight with our comprehensive guide to creating the ultimate braided onion loaf. This savory masterpiece combines the irresistible flavors of soft bread, caramelized onions, and a tantalizing blend of seasonings. Join us as we embark on a culinary journey, exploring step-by-step instructions, tips for perfect braiding, and variations to tailor this dish to your taste preferences. Whether you're a seasoned baker or a novice in the kitchen, we'll guide you through the process of crafting this delectable braided onion loaf, ensuring a memorable meal that will impress family and friends alike.

Here are our top 2 tried and tested recipes!

BRAIDED ONION-POTATO LOAF

Braided Onion-Potato Loaf image

Ever wonder why a bread recipe includes mashed potatoes? The potato's starchy quality absorbs liquid during the kneading stage, and it holds onto that liquid during baking. The bread finishes with a crisp, brown exterior crust and a flavorful, moist interior that helps the bread keep longer. -Joan Ranzini, Waynesboro, Virginia

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 slices).

Number Of Ingredients 15

Ingredients

1 large Yukon Gold potato, peeled and cubed
1 small onion, chopped
1 cup warm 2% milk (70° to 80°)
1 large egg
2 tablespoons butter
1 tablespoon honey
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 cups bread flour
1 package (1/4 ounce) active dry yeast
TOPPING:
1 large egg, lightly beaten
Additional grated Parmesan cheese

Steps:

Place potato and onion in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender. Drain; mash until potatoes are smooth (about 3/4 cup); set aside., In bread machine pan, place the milk, mashed potato, egg, butter, honey, cheese, parsley, salt, pepper, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour. Uncover; brush top with beaten egg. Sprinkle with additional cheese. Bake at 350° for 25-35 minutes or until golden brown. Remove from pan to a wire rack.

Nutrition Facts :

BRAIDED ONION LOAF

Braided Onion Loaf image

This recipe won the blue ribbon for "Best Loaf of Bread" at our county fair a few years ago. One bite and you'll see why the tender savory slices appealed to the judges.-Linda Knoll, Jackson, Michigan

Provided by Taste of Home

Time 1h

Yield 1 loaf.

Number Of Ingredients 15

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup warm whole milk (110° to 115°)
1/4 cup butter, softened
1 large egg
1/4 cup sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, softened
3/4 cup dried minced onion
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt, optional
Melted butter

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour; beat until smooth. Add enough of the 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., For filling, in a bowl, combine the butter, onion, Parmesan cheese, paprika and garlic salt if desired; set aside. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 20x4-in. rectangle. Spread filling over rectangles. Roll up jelly-roll style, starting from a long side., Place ropes on an ungreased baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack.

Nutrition Facts : Calories 198 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 294mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use the right type of onion: Yellow onions are the most commonly used variety for onion loaves, but you can also use white or red onions. Yellow onions have a milder flavor and caramelize well, while white onions have a sharper flavor and red onions add a pop of color.

Slice the onions thinly: This will help them cook evenly. You can use a sharp knife or a mandoline to slice the onions.

Don't overcrowd the pan: When cooking the onions, make sure to spread them out in a single layer in the pan. This will help them brown evenly.

Cook the onions until they are caramelized: This will give them a deep, rich flavor. The onions should be soft and slightly browned.

Use a good quality breadcrumb mixture: The breadcrumb mixture is what binds the onion loaf together. Make sure to use a mixture that is made with fresh breadcrumbs and that is well-seasoned.

Let the onion loaf cool before slicing: This will help it hold its shape. You can either let it cool completely at room temperature or you can refrigerate it for a few hours.

Conclusion:

Onion loaf is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover onions and it is a budget-friendly meal. With a little planning and preparation, you can easily make a delicious onion loaf that your family and friends will love.