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Onion French Bread Loaves Recipe
Onion French Bread Loaves Recipe photo by Taste of Home

Onion French Bread Loaves Recipe

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“I often make homemade French bread to serve with soup for my family,” says Ruth Fueller of Barmstedt, Germany. “Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver.”
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES: 32 servings


  • 1 cup water (70° to 80°)
  • 1/2 cup dried minced onion
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 1 tablespoon cornmeal
  • 1 large egg yolk, lightly beaten

Nutritional Facts

1 serving (1 slice) equals 46 calories, trace fat (trace saturated fat), 7 mg cholesterol, 148 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.


  1. In bread machine pan, place the first six ingredients 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).
  2. When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under.
  3. Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf.
  4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
    Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.
    Yield: 2 loaves (3/4 pound and 16 slices each).
Originally published as Onion French Bread in Simple & Delicious May/June 2006, p53

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Reviewed Jan. 5, 2012

"I agree, it sounds EXCELLENT, and I shall give it a try.  Personally, I prefer smaller loaves for just the two of us.  Here is one you might enjoy.....

Everything Bread

25 ServingsPrep: 45 min. + rising Bake: 25 min. Makes two small or 1 LARGE loaf
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup butter, softened
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 egg white
  • 2 teaspoons water
  • 1 teaspoon coarse sea salt or kosher salt
  • 1 teaspoon dried minced onion May add some garlic powder to dough next time as well as on top. OR minced garlic to dough
  • 1 teaspoon each sesame seeds,poppy seeds,dried minced onions,garlic powder and salt for my toppings Directions
  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375° for 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf"

Reviewed Jan. 5, 2012

"Maybe 1/2 cup does seem like a lot, but I made this just as the recipe said and it was not too strong. The loaves were slightly smaller than the normal french bread, but all in all an excellent recipe - i'm definitely going to make it again! Hope this helps."

Reviewed Jan. 3, 2012

"This sounds REALLY, REALLY GOOD, but doesn't 1/2 CUP dried, minced onion sound like overkill with only three cups of flour ?  Also says it makes 'two tasty loaves.'  Bet they're pretty tiny.  Anyone else have an opinion ??"

Reviewed Jan. 3, 2012

"Good and quite easy. It needed more water after 5 mins of mixing. Easy to shape, and the onion taste wasnt too strong. But then I'm always surprised when my yeast breads actually turn out!!"

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