Rosemary Caramelized Onion Bread

Rosemary Caramelized Onion Bread


1 large sweet onion

1 tablespoon butter

1 tablespoon olive oil

2 cloves garlic, minced

1-1/2 cup warm water

3 teaspoons active dry yeast

1 tablespoon honey

3 tablespoons olive oil, plus more for coating bowl

2 cups all-purpose flour

1 cup whole wheat flour

2 teaspoons kosher salt

2 sprigs rosemary, leaves removed and chopped


Sauté sliced onions and minced garlic in the 1 tablespoon of butter and 1 tablespoon olive oil over medium heat. Cook them until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.

Pour warm water into a bowl. Sprinkle yeast on top. Add the honey and 3 tablespoons of olive oil. Stir gently with a fork until combined. Set aside.

Combine flour and salt in a separate bowl. Add to the flour mixture your onions, and rosemary in alternating ingredients, stirring gently until dough is combined. (It’ll be sticky!)

Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle. (Keep it sticky, though!) Drizzle olive oil in a separate bowl and then add your ball of dough, turning to coat. Cover with a tea towel and place in a warm spot for 1 1/2 to 2 hours.

Preheat oven to 400 degrees. Divide dough into twelve portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes. Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.

Serve warm or at room temperature.