ONION FRENCH BREAD LOAVES
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. -Ruth Fueller, Barmstedt, Germany
Provided by Taste of Home
Time 45m
Yield 2 loaves (3/4 pound and 16 slices each).
Number Of Ingredients 8
Steps:
- 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). , 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. , 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. , 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.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 148mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
FRENCH ONION BREAD
I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments.
Provided by Taste of Home
Time 55m
Yield 3 loaves.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough 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. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
ONION BREAD II
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.
Provided by Claudia Grimaldi
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g
FRENCH ONION BREAD
The idea for this loaf was born because I had an extra packet of dry french onion soup mix in my pantry that needed to be used. It was left over from a pot roast recipe I put together a few months ago. The idea is simple. Take the packet of soup mix and dump it into a standard bread dough. The soup mix really adds a great taste to the bread. I have to admit, I did feel a bit silly putting soup mix in a bread recipe. Adding soup mixes to recipes is a very Minnesotan thing to do. I'm not sure what I was going for with the shape of the loaf. I just felt like playing with my food. I wish I hadn't cut the cross in the top. My knife wasn't sharp enough to do it right. Replicating this look is simple. Use a third of the dough to make braids and shape the rest into a ball. Then ring the braids around the outside of the ball. I cut up the bread and served it with the Slow-Roasted Cumin and Garlic Pork that I made last night. The onion flavor in the bread worked so well with the pork. Major drool factor!
Provided by Elises Kitchen
Categories Yeast Breads
Time 2h30m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add Sugar and Yeast to one of the cups of Warm Water. Stir gently and set aside for five minutes, allowing yeast to get foamy and bubbly.
- In a large bowl, combine Flour, Soup Mix, Salt, and mix together to combine.
- Make a well in the center of the flour and add Yeast mixture, the other cup of Warm Water, and Olive Oil. Bring together with hands until dough begins to form.
- Turn out dough onto floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with saran wrap, and set a side to rest for an hour and a half or until doubled in size.
- When dough has rested, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Remove dough from bowl and work into desired shape. Place on baking sheet, cover, and let rest for another 45 minutes to an hour.
- Uncover dough and brush top with egg wash. Put in oven.
- Let loaf bake at 400 degrees for the first 15 minutes, then turn down oven to 350 degrees for the last fifteen minutes.
- Remove bread and let cool on rack before eating.
EASY FRENCH ONION BREAD
Make and share this Easy French Onion Bread recipe from Food.com.
Provided by LiisaN
Categories Breads
Time 35m
Yield 1 loaf of bread
Number Of Ingredients 3
Steps:
- Slice Bread.
- Mix butter and soup mix- until well blended.
- Spread on one side of each slice of bread.
- Push loaf back together and wrap in aluminum foil.
- Bake at 350 degree oven for approx.
- 30 minutes.
Nutrition Facts : Calories 2174.8, Fat 107.7, SaturatedFat 61.3, Cholesterol 246, Sodium 6548.3, Carbohydrate 259, Fiber 16.2, Sugar 8.8, Protein 43.8
EASY FRENCH ONION SOUP
This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place onions and butter in saucepan.
- Sauté on medium heat until onions are tender.
- Add garlic and sauté 1-2 minutes (don't let garlic burn).
- Add beef broth, consomme, and Woschershire sauce.
- Bring to a boil for 1 minute.
- Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
- Fill bowl with soup leaving room at the top.
- Place toasted French bread on top.
- Top with 0.125 cup Swiss cheese.
- Place under broiler until cheese is bubbly.
- Serve immediately.
- Caution--bowls will be hot!
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