I love this recipe because it turns simple pantry staples into something truly special. The slow-roasted garlic blends beautifully into the dough, giving every slice a subtle, aromatic flavor, while the caramelized onions add texture and sweetness. The process feels rewarding, from roasting the garlic to kneading the dough, and the result is a bakery-quality loaf with incredible flavor. It’s perfect for sandwiches, as a side for dinner, or even toasted for breakfast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups of all-purpose flour ½ tsp yeast ½ tsp honey 2 cups of water (heated to between 100–110°F) 1 garlic bulb 2 red onions, sliced 1 tbsp unsalted butter Salt
Directions
I start by roasting the garlic. I wrap the whole garlic bulb in foil and place it in the center of a preheated oven at 350°F. I roast it for about 45 minutes until the cloves are soft and golden, then remove it to cool.
While the garlic roasts, I caramelize the onions. I add the sliced onions, butter, and 1 teaspoon of salt to a medium saucepan over medium heat. I cook them slowly, stirring occasionally, until they’re deep golden and caramelized—about 30 minutes.
Once the garlic has cooled, I peel off the skins from each clove and place them in a small bowl, ready to add to the dough.
Next, I bloom the yeast. In the bowl of my stand mixer, I combine the warm water, honey, and yeast, letting it sit for a few minutes until the yeast becomes foamy.
I then add 1 teaspoon of salt and the flour to the bloomed yeast and mix on low speed for about 2 minutes until the dough just comes together.
I add the roasted garlic and caramelized onions to the dough and continue mixing on low speed for another 2 minutes, then increase to medium speed and mix for about 5 minutes until the dough is smooth and elastic.
I transfer the dough to a large oven-safe pot or Dutch oven, cover it with the lid, and bake it in a preheated 480°F oven for 30 minutes.
After 30 minutes, I remove the lid and bake for another 15 minutes to let the crust turn golden and crisp.
Once baked, I remove the pot from the oven and allow the bread to cool completely before slicing.
Servings and Timing
This recipe makes 1 large loaf, serving about 8–10 slices. It takes around 1 hour and 30 minutes in total—about 45 minutes of prep and roasting, and 45 minutes of baking.
Variations
I sometimes like to mix in fresh herbs like rosemary or thyme for an aromatic twist. For a cheesier version, I sprinkle shredded Parmesan or mozzarella on top before the final bake. If I want a heartier loaf, I substitute half of the all-purpose flour with whole wheat flour. A touch of black pepper or red chili flakes in the dough also adds a nice kick.
Storage/Reheating
I store the cooled bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, I freeze slices in a sealed bag for up to 2 months. When I’m ready to enjoy it again, I reheat slices in a toaster or warm the loaf in a 350°F oven for about 10 minutes to bring back the fresh-baked texture.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I can use instant yeast and skip the blooming step—just mix it directly with the flour.
Can I make this dough by hand?
Absolutely. I knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic.
What’s the best pot to bake this bread in?
I prefer a Dutch oven because it holds heat well and creates that perfect crispy crust.
Can I use white onions instead of red?
Yes, white or yellow onions work just as well—they’ll just have a slightly milder sweetness.
How do I know when the bread is done?
I tap the bottom of the loaf—it should sound hollow, or the internal temperature should reach around 200°F.
Can I add cheese to the dough?
Yes, shredded cheddar, Swiss, or Parmesan mixed into the dough adds extra richness.
How can I make it vegan?
I simply substitute plant-based butter for the regular butter and follow the same steps.
Why is my bread dense?
The yeast may not have bloomed properly, or the dough wasn’t kneaded long enough. I always ensure the yeast is active and the dough elastic before baking.
Can I use pre-minced garlic instead of roasting a bulb?
Roasted garlic gives a deeper, sweeter flavor, but pre-minced garlic works in a pinch—about 2 teaspoons.
Can I add other toppings before baking?
Yes, I sometimes sprinkle coarse salt or sesame seeds on top for extra texture and flavor.
Conclusion
This Garlic Onion Bread is one of the most aromatic and satisfying loaves I’ve ever baked. I love the combination of sweet roasted garlic and caramelized onions, both of which infuse the bread with incredible flavor. With its crisp crust and soft interior, it’s perfect for any meal—from pairing with soups to serving alongside cheese or butter. It’s rustic, hearty, and always a crowd-pleaser straight from the oven.
Garlic Onion Bread is a rustic, aromatic loaf made with roasted garlic, caramelized onions, and a golden crust. Soft and flavorful on the inside with a crisp exterior, this bread is perfect for serving alongside soups, stews, or simply warm with butter.
Total Time:1 hour 30 minutes
Yield:1 large loaf (8–10 slices)
Ingredients
4 cups all-purpose flour
½ teaspoon yeast
½ teaspoon honey
2 cups water (heated to 100–110°F)
1 garlic bulb
2 red onions, sliced
1 tablespoon unsalted butter
Salt, to taste
Instructions
Preheat oven to 350°F (175°C). Wrap the garlic bulb in foil and roast for 45 minutes until soft and golden. Cool and squeeze out the roasted cloves.
Meanwhile, in a saucepan, cook sliced onions with butter and 1 teaspoon of salt over medium heat. Stir occasionally until caramelized, about 30 minutes.
In a large mixing bowl or stand mixer, combine warm water, honey, and yeast. Let it sit until foamy, about 5 minutes.
Add 1 teaspoon salt and the flour to the yeast mixture. Mix on low speed until dough forms, about 2 minutes.
Add roasted garlic and caramelized onions, then mix on medium speed for about 5 minutes until smooth and elastic.
Transfer the dough to a Dutch oven or oven-safe pot. Cover with a lid and bake at 480°F (250°C) for 30 minutes.
Remove the lid and bake for another 15 minutes until the crust is golden and crisp.
Remove from oven and let cool completely before slicing.
Notes
Add fresh herbs like rosemary or thyme for an aromatic twist.
Sprinkle Parmesan or mozzarella on top before the final bake for a cheesy version.
Replace half of the all-purpose flour with whole wheat for a heartier texture.
To make it vegan, substitute plant-based butter for regular butter.
Freeze cooled slices for up to 2 months and reheat before serving.
