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.
Serving Size 12
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.
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