Baked Onion Bread

Name: Baked onion bread recipe
Ingredients: 1 large sweet Vidalia onion, thinly sliced; 3 Tablespoons high-quality olive oil, divided; 1 lb. uncooked pizza dough; 1 ¼ teaspoon sea salt; 1 teaspoon fresh chopped thyme or crushed rosemary (or a combo); A dusting of flour (for rolling out dough)

Turn a 1-pound ball of pizza dough into golden onion bread with just 3 tablespoons of olive oil, sweet Vidalia onion, and fresh herbs. Serves 8.

Bake: 20 min

By D.J. Wilson October 17, 2024 · 3 min read

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Serves 8

Bread dough

According to scholars, bread has been around for a very long time. Archaeological evidence shows that hunter-gatherers who live 23,000 years ago gathered wild grains and barley to make bread. Over time, the process was refined to include the addition of yeast to the flour. Lucky for us, long gone are the days of gathering grains. Nowadays, we are fortunate to have access to bread and fresh dough at our grocery stores, bakeries, and pizza shops.

Make this easy recipe today!

Enjoy this recipe for baked onion bread, a simple shortcut recipe featuring uncooked pizza dough that is purchased, embellished, and baked. If you’re ambitious, you can make your own dough using your favorite recipe.

Recipe

Baked onion bread recipe

Bake: 20 min

Ingredients

6 ingredients

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1 large sweet Vidalia onion, thinly sliced
3 Tbsp high-quality olive oil, divided
1 lb uncooked pizza dough
1¼ tsp sea salt
1 tsp fresh chopped thyme or crushed rosemary (or a combo)
A dusting of flour (for rolling out dough)

Method

5 steps

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Preheat oven to 425° F. Sauté onion slices in one Tablespoon of olive oil – cooking over medium heat and stirring frequently until onion color just begins to turn light gold.
Meanwhile, roll dough on a lightly floured surface to fit a 15 x 10-inch non-stick pan. Press the dough evenly into the pan (should be about 1/4-inch thick). Push the rounded handle of a wooden spoon into the dough to make indentations at 1-inch intervals.
Drizzle dough with remaining 2 Tablespoons of olive oil. Sprinkle with sea salt, spice(s), and light gold onion slices.
Bake in the oven for about 20 minutes, or until dough is light brown and the onions are caramelized. (Watch carefully.
Cover top with foil if needed to prevent overbrowning of onions.)

Cook’s notes

Ask a professional: Can I substitute the sweet onion with another variety?

Chef Jeff’s comments: While it is possible to substitute the sweet onion for another variety of onion - I don’t recommend it. A sweet Vidalia onion is preferred. Vidalia onions, which originated in the state of Georgia, offer a distinct sweet taste due to their high water and natural sugar content. Not only do they caramelize beautifully, but they also deliver a unique and highly desirable sweet flavor – which makes them ideal for this recipe.

AMAC Kitchen · amac.us/recipes/baked-onion-bread