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Onion French Bread

 Onion French Bread
Holiday meals are even more memorable when I complement them with this chewy onion bread. Day-old slices taste great with soup and sandwich fillings, too.
32 ServingsPrep: 30 min. + rising Bake: 30 min.


  • 5 to 5-1/2 cups all-purpose flour
  • 1 envelope onion soup mix
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 cups warm water (120° to 130°)
  • 2 tablespoons shortening
  • 1 egg white
  • 1 tablespoon water


  • In a bowl, combine 2 cups flour, soup mix, yeast, sugar and salt; add
  • warm water and shortening. Beat on medium speed for 3 minutes. Add
  • enough remaining flour to form a soft dough. Turn onto a floured
  • surface; knead until smooth and elastic, about 3 minutes. Place in a
  • greased bowl, turning once to grease top. Cover and let rise in a
  • warm place until doubled, about 1 hour. Punch dough down; knead 4-5
  • times. Divide in half. Roll each portion into a 14-in. x 6-in.
  • rectangle. Roll up, jelly-roll style, starting with a long side;
  • pinch edges and ends to seal. Place seam side down on a greased
  • baking sheet. Beat egg white and water; brush over loaves. Cover
  • with plastic wrap that has been sprayed with cooking spray; let rise
  • until doubled, about 30-40 minutes. With a sharp knife, make four
  • shallow diagonal cuts across the top. Bake at 375° for 30-35
  • minutes or until golden brown. Cool on a wire rack. Yield: 2

2 of 2

Onion French Bread (continued)

Directions (continued)

  • loaves.
Nutritional Facts: 1 serving (1 slice) equals 86 calories, 1 g fat (trace saturated fat), 0 cholesterol, 227 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.