Caramelized Onion Garlic Bread | This easy recipe features layers of soft buttery bread with caramelized onion and a burst of garlic in every bite! My easy garlic bread twist is perfect to serve with soup, pasta, or a dish of olive oil and balsamic vinegar.
This easy caramelized onion garlic bread recipe is simple to make and results in a flavourful, pillowy bread twist. Caramelized onion bread features an easy yeast dough spread with sweet caramelized onion and garlic butter, twisted and baked to buttery perfection.
This easy garlic onion bread recipe is one of the best breads that you can make at home.
Everyone loves garlic bread, it’s pure comfort food. Soft dough slathered with savoury garlic butter. But how about adding some caramelized onion into the mix? Nothing beats this delicious caramelized onion garlic bread! The edges of the loaf get crispy and golden while the inside remains soft and pillowy.
The best part about making this onion garlic bread is the buttery bread layers! That caramelized onion butter is so delicious, with sweet caramelized onion and a hint of herbs. I do dried chives and parsley, but you could even do thyme and rosemary.
How to Make Caramelized Onion Butter
The caramelized onion butter is made by mixing butter with caramelized onions, fresh garlic, and dried herbs. It’s a super versatile butter and you can use it beyond this caramelized onion bread recipe.
You could spread it on regular bread and bake it in the oven, like regular garlic bread, to make caramelized onion toast.
How to Make Caramelized Onion Garlic Twist
Making a bread twist is much simpler than it looks! First, make the dough by proofing the yeast in the bowl of your stand mixer. You could easily make the dough by hand, too.
Once the yeast mixture is foamy, add the flour and salt. Mix on medium speed for 2-3 minutes, until a smooth, tacky ball forms. Lower the speed to medium low and mix for 4-5 minutes. Let the dough rise for an hour.
While it’s rising, caramelize the onions. This requires cooking them low and slow for 30 minutes. Once they’re cooled, mix with butter, garlic, and dried herbs.
Now for the fun part, roll the dough out into a large rectangle, about 1/2 inch in thickness, on a baking mat or parchment paper. Spread the dough with the butter and roll it up as you would for cinnamon buns.
Pinch the seam closed, and cut the log in half the long way, leaving an inch at the top. Turn the 2 strands so the layers are facing upward, then twist them together. Tuck the top and bottom into the middle to create an S shape.
How Long Does it Take to Caramelize Onions?
Caramelizing onions results in a rich brown colour and sweet caramelized flavour. It can take 20-45 minutes, depending on how dark you want them and what kind of pan you use.
I recommend cast iron or stainless steel, as they retain heat well and produce the best caramelized onions.
The caramelizing process involves cooking the onions low and slow until soft and brown. Stir them for the first 5 minutes to get an even browning, then stir occasionally for the rest of the time.
I use water to deglaze the pan when the onions stick to the bottom (some people use stock or wine).
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
First, add the warmed milk, yeast, and sugar to the bowl of your stand mixer fit with the dough attachment. Stir it, and let it sit for 10-15 minutes until it’s foamy. Then add the flour and salt and mix on medium speed until it forms a tacky ball.
Mix on medium low for 4-5 more minutes, until a smooth ball forms and the dough bounces back when you press it. The dough shouldn’t stick to your finger. Coat the dough in oil, cover with plastic wrap and a towel, and set aside somewhere warm to rise for 1-1.5 hours.
Start cooking the onions over medium low heat. Cook for 3-4 minutes, until they start to brown. Add a splash of water to deglaze the pan, and scrape up all the browned bits from the bottom. Let the onions cook undisturbed for 3-4 more minutes.
Add another splash of water to deglaze the pan when the onions start sticking to the bottom. Scrape up all the browned bits. Continue this process until they reach a deep brown colour, about 30 minutes.
Let the onions cool and mix with the butter, garlic, and dried herbs.
Once the dough has risen, place it onto parchment paper or a baking pat, and roll it out to a large rectangle, about 1/2 inch thick. Lightly sprinkle flour on the dough if your rolling pin sticks. Spread the dough with the butter, leaving an inch border on one of the longer sides to pinch the seam closed.
Roll the dough up as you would for cinnamon buns. Roll it towards the side you left unbuttered, and pinch the seam closed.
Turn the loaf over, seam side down. Cut the loaf in half the long way, leaving 1 inch at the top. Turn the 2 strands so that the layers are facing upward.
Twist the strands together and tuck both ends until the middle so the loaf looks like an S. Transfer the parchment paper to a baking sheet, and cover the twist with greased plastic wrap. Let it rise for 30 minutes.
Now you can preheat the oven to 350°F/180°C. Bake for 35-40 minutes. The top should be crispy and brown, and the inside soft and pillowy.
Tips for making an onion and garlic twist
What to serve with onion garlic bread
Serve the garlic loaf with a pot of soup! Try my easy Lima Bean Soup or Carrot Lentil Soup. Bread and pasta are also a classic pairing!
Dip the bread in olive oil and balsamic vinegar or bread dipping oil.
This garlic bread twist is a great appetizer when having friends or family over!
If you’re looking for more easy bread recipes, try my Italian Cheese Bread or Vegan Garlic Knots.
Storage
Store the bread in a large sealable plastic bag, or wrap it in plastic wrap. To reheat, microwave a single portion until heated through, or lightly sprinkle with water and bake at 350 until warm. The water will help it retain moisture and be soft.
FAQ’s
Caramelizing onions can take anywhere from 20-45 minutes. Cook the onions over medium low heat and deglaze the pan every 5 minutes to get a deep brown colour and caramelized flavour.
Yes, you can make the dough ahead of time, and store it in the fridge for up to 2 days. Allow to rise at room temperature before assembling the bread twist.
Caramelized Onion Garlic Bread
Equipment
- 1 baking sheet
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 ¼ cups almond milk any milk works, warmed to 100°F/38°C
- 1 teaspoon salt
- 3 cups all purpose flour
- 2 yellow onions sweet onions will work, chopped
- 4 garlic cloves minced
- ½ cup vegan butter regular butter works too, softened
- 2 teaspoon dried chives double the amount if using fresh
- 1 teaspoon dried parsley double the amount if using fresh
- 1 tablespoon olive oil
Instructions
- In a bowl, mix the flour and salt together. Set aside.
- To the bowl of your stand mixer fit with the dough attachment, add the milk, yeast, and sugar. Stir and set aside for 10 minutes until foamy. Add the flour and salt, and mix on medium speed for 2-3 minutes until a tacky ball forms. Mix on medium low for 4-5 more minutes, until smooth and elastic. Coat the dough in oil and cover the bowl with plastic wrap. Set aside for 1-1 1/2 hours to rise.
- Heat the oil in a pan over medium low heat. Add the onions and cook for 3-4 minutes until they're translucent and starting to brown. Cook undisturbed for 4-5 minutes, then deglaze the pan with a splash of water, scraping up all the browned bits. Repeat this process for 30 minutes, until the onions are a deep brown colour.
- Mix the cooled caramlized onions, garlic, butter, and dried herbs together. Set aside.
- Punch down the risen dough, and place it on a sheet of parchment paper the size of a baking sheet. Roll the dough out to a 1/2 inch thick rectangle, about the size of the parchment paper. Spread the dough with the garlic butter, leaving a 1 inch border on one side to seal it.
- Roll the dough up into a log, as you would for cinnamon buns. Roll towards the unbuttered border. Pinch the seam close and turn the log seam side down. Cut the log in half the long way, leaving 1 inch at the top. Turn the 2 strands so the layers are facing upwards. Twist the strands together. Then tuck the top and bottom of the twist into the center, making an S shape.
- Lift the parchment paper and transfer it to a baking sheet. Cover with greased plastic wrap and let the dough rise for 30 minutes. Preheat the oven to 350°F/180°C, and bake the twist for 35-40 minutes, until the top is browned and the inside is soft and pillowy.
Video
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
