French onion bread recipe

Name: French onion bread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g (14.1oz) strong white flour; 100 g (3.5oz) rye flour; 7 g (0.2oz) active dried yeast; 340 ml (12fl oz) water (approx); 1 large white onion, sliced as thinly as possible; 1 tbsp vegetable oil; 1 clove of garlic; 1 tsp chopped fresh thyme; 0.5 pints (0.3l) vegetable stock; 2 tbsp dijon mustard; 1 beaten egg; 100 g (3.5oz) Swiss style cheese (eg gruyere), grated

Servings: persons

400 g (14.1oz) strong white flour
100 g (3.5oz) rye flour
7 g (0.2oz) active dried yeast
340 ml (12fl oz) water (approx)
1 large white onion, sliced as thinly as possible
1 tbsp vegetable oil
1 clove of garlic
1 tsp chopped fresh thyme
0.5 pints (0.3l) vegetable stock
2 tbsp dijon mustard
1 beaten egg
100 g (3.5oz) Swiss style cheese (eg gruyere), grated

1
Place both the flours into a large bowl and blend together with your hands.
2
Add the dried yeast to the mixing bowl, keeping it to one side of the bowl and add a teaspoon of salt to the other.
3
Make a well in the middle of the flour and pour in half of the water.
4
Using your hand in a claw shape, start to roll your hand around the bowl to replicate what a mixer would do.
5
Add the remaining water a little at a time until you get a ball of dough in your hand and a relatively clean bowl.
6
As the dough stretches fold it over on itself and continue the process until you have a really smooth dough that is easy to move around and feels nice to handle.
7
Return the dough back to the mixing bowl and cover with cling film, leave the dough to prove for 1 hour while you cook your onions.
8
Place the onion into a medium sauce pan with the oil.
9
Season with a teaspoon of sea salt and pepper, this will help to draw the water out of the onions and help them to caramelise quickly.
10
Crush the garlic clove and throw it in with the onions, add the chopped thyme and cook gently until the onions start to go a really sweet golden colour, the more you cook the onions without burning them the sweeter onion flavour you will get.
11
Add the vegetable stock and reduce by half, this will allow the onions to take on all the flavour of the stock.
12
Lift the onions out of the stock with a slotted spoon and place in a bowl to cool while your bread proves.
13
Scoop the bread dough out onto the work surface and dust with a minimal amount of flour.
14
Using a rolling pin roll the dough out into a rectangle approximately 40cm x 10cm.
15
Spread the mustard evenly over the dough and top with the onions.
16
Roll the dough up like a Swiss roll, turn the bread on its end and transfer to a baking tray lined with parchment paper.
17
Brush with egg wash and sprinkle with the grated cheese.
18
Cut the bread in half and turn the loaf up on their end to create two smaller loaves
19
Leave the bread to prove and double in size.
20
Heat the oven to 200C/gas mark 6, then bake the bread for 30 minutes until golden and crisp.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 g (14.1oz) strong white flour, 100 g (3.5oz) rye flour, 7 g (0.2oz) active dried yeast, 340 ml (12fl oz) water (approx), and more.

Yes, French onion bread recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!