Grandma's Surprise Onion Soup Bread (1968)

Name: Grandma's Surprise Onion Soup Bread (1968)
Prep time: 10 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 1/3 cups all-purpose flour -; 1/2 teaspoon baking soda; 2 pkg (2 oz) dry onion soup mix; 2 cups buttermilk; 1 1/2 cups cheddar cheese (grated or shredded, divided)

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Grandma's Surprise Onion Soup Bread (1968) is your new favorite bread. The cheesy onion flavor tastes amazing and the aroma while bread is baking is heavenly.

close up shot of bread slice with butter spread

Onion Soup Bread, a retro recipe from 1968, is a tasty trip down memory lane that you might be curious about. This bread takes an unconventional approach to bread-making by using onion soup as a key ingredient and was the rage almost 60 years ago. With its unique flavor and texture, this bread can make a delicious addition to your recipe collection.

Incorporating the comforting flavors of onion soup with the warm, hearty texture of homemade bread, it's no wonder that this dish became a beloved classic. My grandma used to surprise us with this bread and we loved every moment.

This onion soup bread was inspired by my cheesecake factory brown bread and grandma's homemade white bread recipe on this site, and pairs well with this collection in what to serve with soup or our Red Cabbage Soup..

Why You Will Love This Recipe

The combination of onion soup mix and cheese creates a savory and intense flavor, making each bite so satisfying.
With only a few simple ingredients this bread recipe is super easy to make.
Onion Soup Bread can be served at room temperature, warm, toasted, or even as a base for sandwiches, appetizers, soups, salads, and stews.
The bread can be easily shared among friends and family, making it perfect for gatherings and special occasions.
Combined with the rich taste, the bread's texture offers a soft, moist interior and a golden crusty exterior.

Ingredients

This recipe could not be easier and you may already have all of the necessary ingredients already.

All Purpose Flour - Use 1:1 gluten free flour if desired.
Baking Soda - Allows baked goods like this bread to rise and become light, airy and fluffy.
Dry Onion Soup Mix - The perfect addition. Choose and use your favorite variation of onion soup mix.
Buttermilk - Creates deep flavor, a more tender crumb and helps the bread rise.
Cheddar Cheese - Use mozzarella, colby jack, parmesan, Monterey jack, havarti, swiss, provolone or gruyère.

See the recipe card below for the exact quantities of each ingredient.

Substitutions and Variations

When making the Onion Soup Bread from 1968, you might want to try some ingredient substitutions and variations to suit your dietary preferences or to add your own unique twist to this recipe.

Add Onions: Adding caramelized or diced red, yellow or white onions to your bread creates a stronger onion flavor.
More Flavor: Add more flavor by incorporating herbs like dried thyme or rosemary into the dough.
Spicy: Add a bit of chili pepper flakes, black pepper, pinch of cayenne pepper, a dash of paprika, diced jalapeno pepper, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the dough for a bit of heat.
Make a Pull-Apart Loaf: Instead of baking it in a traditional loaf, create small dough balls filled with your favorite cheese, such as mozzarella. Stack them together in a baking pan and bake until golden brown.
Add Garlic: Adding 2-3 cloves of minced garlic or 1-2 teaspoons of garlic powder to infuse garlic flavor.

Instructions

This onion soup bread could not be easier.

onion soup mix spread ontop of flour in a bowl

Mix together flour, baking soda and soup mix.

Stir in buttermilk.

shredded cheese and flour mixture combined in bowl

Add cheddar cheese.

onion soup bread mixture spread accross baking pan

shredded cheese spread accross onion soup bread mixture on baking pan

Place into a greased 9x5 loaf pan. Sprinkle remaining cheddar cheese on top.

Bake in a 350° F. Oven for 50 to 60 minutes. Allow to cool in pan for 10 minutes, then place on a wire rack until cool. Do not slice while the bread is hot or it will dry it out.

Hint: After baking, allow the bread to cool slightly in the pan for 10 minutes before transferring it to a wire rack to finish cooling and prevent the bread from becoming soggy or falling apart as it cools.

If you love recipes like this, you may also enjoy our swirled cinnamon raisin bread.

front view of bread sliced into few pieces

Storage

Onion Soup Bread is best enjoyed fresh, but if you have leftovers, store in an airtight container, covered in plastic wrap or aluminum foil, at room temperature for up to two days.

To reheat, place slices of bread in the oven or toaster for a few minutes to refresh the texture and flavor.

Refrigerator:

Avoid storing your bread in the fridge as it can cause the bread to dry out and become stale faster.

Freezer:

Before freezing, make sure bread is cool and slice it into portions. Wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil and place it in an airtight container or resealable freezer bag inside the freezer for up to 3 months.

To thaw, simply remove the desired portion and leave it at room temperature for a few hours or overnight or reheat it in an oven. If using the oven, preheat to 350°F (180°C) and place the unwrapped bread on a baking sheet. Heat for about 10-12 minutes or until the bread has warmed up throughout its core.

What to Serve with Onion Soup Bread

Here are a few suggestions to help you create a memorable meal.

Soup: The flavors in the bread complement My Grandma's Cream of Tomato Soup, Easy Beef Vegetable Soup and The Best Cream of Potato and Leek Soup
Stew: A hearty Guinness Beef Stew, Easy Cowboy Stew Recipe, Slow Cooker Chicken Stew with Bacon or Spicy Beef Stew.
Salad: A green salad with a tangy vinaigrette dressing can cut through the richness of the bread, as well as a spinach salad.
Try This: Adding a generous spread of butter or a slice of gooey, melting cheese on top of fresh bread is a simple yet delightful way to indulge in this vintage recipe.

Tips

Here are some tips to help you perfect your Onion Soup Bread from 1968 that will impress your family and friends, making it a nostalgic and delicious treat to share.

After baking, allow the bread to cool slightly in the pan for 10 minutes before transferring it to a wire rack to finish cooling and prevent the bread from becoming soggy or falling apart as it cools.
Grate or shred your own cheese for best results.

FAQ

Do you have questions about onion soup bread? Here are some of the most commonly asked questions about it.

How did onion soup bread gain popularity?

Onion soup bread gained popularity as a vintage recipe that resurfaced in online food communities, nostalgic for classic comfort food dishes from the past. Its unique combination of flavors and simple preparation makes it a beloved recipe among home bakers looking to try something different. The history of this recipe can be traced back to the 1960s when it provided a tasty twist on traditional bread recipes.

What is the best bread to serve with soup?

The best bread to serve with soup depends on personal preference and the type of soup being served. Crusty baguettes or rustic sourdough bread are versatile classics that pair well with most soups. However, an onion soup bread can be a delicious choice for pairing with rich, savory soups. The savory flavors of the onion soup bread complement and enhance the taste of the accompanying soup.

slices of bread placed on plate and on the side

Video

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Ready to get cooking? Remember that you can print this recipe if you would like.