Best 3 Onion Herb Bread Recipes

Are you looking for a homemade bread recipe that is packed with flavor and perfect for any occasion? Look no further than onion herb bread! This savory and aromatic bread is made with fresh herbs, sweet onions, and a variety of spices, resulting in a golden brown loaf that is both visually appealing and delicious. Whether you're enjoying it as a snack, serving it at a party, or using it to make sandwiches, onion herb bread is sure to be a hit with everyone who tries it. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. So preheat your oven and get ready to create a delectable loaf of onion herb bread that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ONION HERB BREAD

Onion Herb Bread image

I've been making this easy bread for years. It goes great with a casserole, soup or stew. I've taken it to many picnics and potluck suppers. Many people have asked for the recipe, and they're always surprised at how simple it is to make!

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 servings).

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1 tablespoon butter
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/4 cup finely chopped onion
2-1/4 cups all-purpose flour, divided

Steps:

In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING

Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding image

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Provided by French Tart

Categories Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

400 g whole meal bread, crusts removed
300 ml hot vegetable stock or 300 ml ham stock
4 large onions, peeled and finely chopped
200 g smoked lardons or 200 g smoked bacon, cut into small pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon chopped fresh sage
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
3 large eggs, beaten
3 ounces shredded vegetable suet or 3 ounces melted butter
salt
black pepper

Steps:

Pre-heat oven to 190C/375F/gas mark 5.
Grease a large baking dish or tray about 12" by 8" in size.
Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
Add the bacon and onion mixture to the soaked bread and mix well.
Add the rest of the ingredients - continue to mix them together thoroughly.
Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
Also great for picnics, brunch or breakfast.

ONION HERB FOCACCIA BREAD

Onion Herb Focaccia Bread image

So yummy and good! We tried this recipe a week ago and as soon as it was gone we made it again! Can make into great breadsticks to accompany an Italian meal. The recipe makes two flat loaves and you just cut them into strips. Another great recipe by the Micheff sister Brenda Walsh. As an option she sometimes adds sliced Greek olives, but I haven't tried it that way yet.

Provided by Enjolinfam

Categories Breads

Time 2h

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
1 1/4 cups warm water
3 tablespoons olive oil
3 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon sugar
1 medium red onion, sliced in very thin slivers
1/2 teaspoon rosemary, leaves
1/2 teaspoon thyme leaves
1/4 teaspoon oregano leaves

Steps:

Sprinkle yeast into 1 cup warm water and stir with fork to dissolve. Let sit for five minutes. Mix flour, sugar and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil.
Mix in the flour a little at a time. Add the additional 1/4 cup water one tablespoon at a time, to form a soft sticky dough. Add more water, one tablespoon at a time only if needed. Dough should not be dry.
Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, approximately 10 minutes.
Brush top of dough with olive oil and cover with a dish towel. Let rise until doubled in size, about 30-40 minutes. Punch down and divide the dough into two pieces. Place on cookie sheet and stretch dough into rectangular shape approx 6x12 inches each.
Let rise again until double, approximately 30 minutes, then use finger tips to gently press into the surface of the dough to form "dimples" about 1/2 inch deep. Brush with olive oil and sprinkle with herbs and onion slivers.
Bake in preheated 350°F oven for 25-30 minutes or until golden. Serve hot or room temperature.

Tips:

Choose the right onions: Yellow or white onions are best for this recipe, as they have a milder flavor than red onions.
Caramelize the onions properly: This is key to getting the best flavor in your bread. Cook the onions over medium-low heat until they are golden brown and soft.
Use fresh herbs: Fresh herbs will give your bread the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
Don't overmix the dough: Overmixing the dough will make it tough. Mix just until the ingredients are combined.
Let the bread rise in a warm place: This will help the bread to rise properly and give it a light and airy texture.
Bake the bread until it is golden brown: This will ensure that the bread is cooked through.

Conclusion:

Onion herb bread is a delicious and versatile bread that can be enjoyed on its own or used to make sandwiches, croutons, or stuffing. It is a great way to use up leftover onions and herbs, and it is sure to be a hit with your family and friends. So next time you are looking for a new bread recipe to try, give this onion herb bread a try. You won't be disappointed!