Description
This homemade Onion Bread with Sage is a flavorful and aromatic loaf combining the sweetness of caramelized red onions with the earthiness of dried sage. The bread is kneaded by hand, allowed to rise twice, and baked to a golden fluffy perfection. Perfect for brunch, as a side dish, or an appetizer that your whole family will love.
Ingredients
For Bread
- 2 large red onions, chopped fine
- 2 teaspoons dried sage, rubbed fine
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 2 envelopes dry yeast (about 4 1/2 teaspoons)
- 1 tablespoon sugar
- 1 ½ cups warm water
- 2 teaspoons salt
- 5 cups all-purpose flour
- ¼ cup butter (for greasing)
For Topping
- 2 tablespoons sea salt, kosher salt, or pickling salt
- 1 tablespoon black pepper, coarsely ground
- 2 tablespoons dried rosemary or herbes de provence, rubbed fine
Instructions
- Sauté Onions: Using a large skillet, heat olive oil over medium heat until shimmering. Add the finely chopped red onions, dried sage, and black pepper. Stir regularly as the onions cook until tender and translucent. Remove from heat and let cool completely.
- Prepare Yeast Mixture: In a small bowl, combine dry yeast, sugar, and warm water. Stir to dissolve and let sit for 10 to 15 minutes until frothy. Stir in 1 tablespoon olive oil.
- Mix Dry Ingredients: In a very large bowl, combine the all-purpose flour and salt evenly.
- Combine Dough: Add the yeast mixture and the cooled sautéed onions into the flour mixture. Mix well to form a dough.
- Knead Dough: Dust your work surface with flour. Knead the dough by hand for at least 5 minutes, adding more flour as needed to prevent sticking, until smooth and elastic.
- First Rise: Lightly grease a large bowl with butter. Place the dough inside, flipping it over so all sides are coated with butter. Brush the top surface of the dough with olive oil using a pastry brush. Cover the bowl with a warm damp cloth and let the dough rise in a warm (but not hot) place for 45 to 50 minutes, or until doubled in size.
- Prepare for Shaping: Gently punch down the dough to release trapped air. Divide it into three equal pieces and shape each into a loaf. Optionally braid the loaves together for a decorative finish.
- Second Rise: Grease a rimmed baking sheet with butter or cooking spray. Place the loaves on the sheet and brush each lightly with olive oil. In a small bowl, mix sea salt, coarsely ground black pepper, and dried rosemary or herbes de provence. Sprinkle this mixture evenly over the top of each loaf. Leave uncovered to rise for another 30 minutes.
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while the dough completes its second rise.
- Bake: Bake the loaves on the rimmed sheet for 35 to 45 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and transfer to a wire rack to cool before slicing and serving.
Notes
- Store your sweet onion sage bread in an airtight container or plastic bag. It will stay fresh on the counter or in the refrigerator for up to 1 week.
- Ensure that you allow your bread dough to rise in a warm environment for optimal results; placing it inside an oven turned off works well.
- For a stronger and more earthy flavor, consider using fresh sage instead of dried.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
