This homemade Onion Bread is a crowd-pleasing bread recipe that has notes of sage and sweetness. The caramelized onions are responsible for the delicate sweetness and subtle texture that takes this homemade bread to the next level. The flavors play well with the dried sage and other spices. Sometimes I call it “French onion bread” because the flavors mimic French onion soup!
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The topping with fresh rosemary and sea salt adds a delectable crunch that creates amazing textures. Grab a slice and slather it with creamy butter for the ultimate experience. It’s so delish!
If you like easy bread recipes, you will love this Italian Cheese Bread and my easy Homemade Cornbread.
Why You’ll Love This Recipe
- It’s easy to follow: A recipe like homemade onion bread may sound difficult, but with clear steps, anyone can make it. I included step-by-step photos to help you successfully make bread at home.
- It has several uses: Use it for a sandwich or toast it—this bread works in so many different ways.
- It freezes well: I love to make extra loaves and pop them into the freezer for another time. This onion bread keeps for quite a long time when stored properly.
Ingredients
Everything you need to make your loaf of onion bread is listed below. The list includes common ingredients like olive oil, flour, and onions. Less common items are sage and dry active yeast if you don’t cook/bake often. Don’t worry, they will be in the baking aisle!
- Red onions: I caramelize the red onions before adding them to the bread dough for depth of flavor and texture. They become soft, lightly browned, and perfectly sweet.
- Spices: I use salt, pepper, and of course dried sage. I like to keep it simple so the flavor of the onions can shine through.
- Oil: I use olive oil for brushing the dough and bread loaves as well as cooking the onions. Use a good quality oil—especially for brushing onto the bread. I add a small amount to the bread dough, too!
- Dry yeast: Active dry yeast is an important ingredient in bread making. It’s going to help your dough rise so the result is perfectly fluffy bread.
- Sugar: You always add a little sugar in baking, even if it’s savory. The sweetness adds balance. I use white granulated sugar in this onion bread recipe.
- Water: Warm water is needed to activate the yeast. It helps it to “bloom” or become foamy so when it is added to the other ingredients, it may rise and expand.
- Flour: I use all-purpose flour for this bread recipe. Feel free to try it with your favorite gluten-free flour blend.
- Topping: This optional topping adds more flavor and crunchy texture to the top of the loaf. It contains sea salt, coarse ground pepper, and dried rosemary. It adds a woody and salty flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Parmesan garlic: Add minced garlic to the caramelized onions and then add grated parmesan to the topping for a cheesy garlic version.
- Apple: Apple and onion play so well together. Add finely diced or shredded apples to this recipe for extra sweetness.
- Black pepper bacon: Incorporate chopped bacon and more pepper into the bread and crumble some extra on top.
How to Make Onion Bread with Sage
To get started on your homemade onion bread, ensure you gather all of your ingredients and chop your onions. Don’t worry about preheating your oven to 350 degrees F until the final rising stage. However, it’s a good idea to grab your rimmed baking sheet and spray it with cooking spray.
Step 1: Caramelize the onions. Heat a large skillet over medium heat. Pour in some olive oil and add the red onions, black pepper, and sage. Cook them until they become soft and tender, and start to caramelize. This can take 15-20 minutes.
Step 2: Prepare the yeast mixture. Stir the yeast and sugar into the warm water until it is dissolved. Allow it to sit for 10-15 minutes or until it becomes frothy. Then, stir in 1 tablespoon of olive oil.
Step 3: Combine the dry ingredients. Add the flour and salt to a large mixing bowl and whisk it well to combine.
Step 4: Mix the dough. Once the onions are cool, pour them into the flour mixture with the yeast mixture. Mix it well to ensure all of the ingredients are well dispersed.
Step 5: Knead the dough. Sprinkle flour onto your clean workstation and knead the bread dough for about 5 minutes.
Step 6: Form dough and coat in oil. Grab a clean bowl and grease it generously with butter. Place the dough ball into the bowl, flip it over, and brush it with olive oil.
Step 7: Let it rise. Cover the bowl with a warm damp cloth and let it rise for about 45-60 minutes or until it doubles in size.
Step 8: Divide into loaves. Punch the dough down into the bowl to release the extra air inside it. Then, split the dough into 3 equal-sized loaves.
Step 9: Braid them. Carefully braid the onion loaf and place it onto the greased baking sheet.
Step 10: Brush them. Brush the onion bread dough lightly with more olive oil.
Step 11: Add the topping and rise again. Combine the black pepper, salt, and rosemary in a small bowl. Sprinkle the topping over the top of the bread. Allow it to rise for another 30 minutes!
Step 12: Bake. Pop it into the oven and bake it for 35-45 minutes or until it develops a beautiful golden brown crust. Take it out of the oven and enjoy your freshly baked bread!
Recipe Tips
- Let it rest before slicing: Allowing the warm bread a few minutes to rest after you remove it from the oven will prevent it from taking on a gummy texture. It will be perfectly soft if it can rest for 5-10 minutes.
- Don’t braid it too tightly: Ensure the braid is loose so the bread can properly rise. If it doesn’t, it will not bake properly.
- Knead the dough long enough: You are looking for an elastic consistency after you knead the bread dough. If it’s still wet and sticky, knead it a bit longer. It can take at least 5 minutes or longer.
If you love recipes like this savory onion bread, you may also enjoy my Grandma's Onion Soup Bread from 1968.
Storage Directions
- Storing: Store it in an airtight container or Ziploc bag at room temperature or in the refrigerator for up to 1 week. Place it in a freezer bag and freeze the loaf for up to 2 months.
- Reheating: You may gently warm it in a 300-degree oven for just a few minutes if you want a soft, warm slice.
Serving Suggestions
- Butter is the perfect mate for a slice of warm, homemade bread. Try a twist and use some savory, smoky bacon butter or pecan honey butter instead of traditional butter.
- Jam is amazing too. Use for a spicy and savory bite jalapeno bacon jam or this jalapeno jam which has a kick but is a little sweeter.
- Make breakfast and toast a slice of caramelized onion bread and serve it with fluffy cloud eggs.
Recipe FAQs
The temperature of the environment where you leave your bread dough is important. It will properly rise in a slightly warm area. I like to stick mine covered in the oven while it’s off.
Yes! I love the flavor and texture of fresh sage. It adds a stronger herbaceous flavor to this onion bread recipe.
If you don’t bake often and find a packet of dry yeast in the back of your pantry, it’s best to check its expiration date. If you decide to use it and it doesn’t become foamy when combined with warm water, you may need to replace it.
More Delicious Onion Recipes
Do you like cooking onion recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Homemade Onion Bread with Sage
Ingredients
For bread
- 2 large red onions chopped fine
- 2 teaspoons sage dried, rubbed fine
- 2 teaspoons pepper
- 2 tablespoons olive oil
- 2 envelopes dry yeast
- 1 tablespoon sugar
- 1 ½ cups warm water
- 2 teaspoons salt
- 5 cups all purpose flour
- ¼ cup butter for greasing
For sprinkling on top of the bread
- 2 tablespoons sea salt or kosher salt or pickling salt
- 1 tablespoon black pepper coarsely ground
- 2 tablespoons rosemary dried, or herbes de provence, rubbed fine
Instructions
- Using your large skillet heat some olive oil, over medium heat, until it starts to shimmer or a drop of water flicked in it dances. Add finely chopped onions, sage and pepper. Stir regularly until onions are tender. Set aside and allow to cool.
- Using a small bowl combine yeast, sugar and warm water. Stir until dissolved. Let sit for between 10 and 15 minutes, until frothy add 1 tablespoon of olive oil and mix well.
- Next, using a very large bowl, combine flour and salt.
- Add yeast mixture and cooled onions. Mix well.
- Dust your workstation with flour and knead by hand for at least 5 minutes. Use more flour if needed to avoid the dough from sticking to your kneading surface.
- Lightly grease a big bowl with butter, large enough to hold your dough. I usually take a paper towel and put a bit of butter on the paper towel. Then I rub the butter all over the inside of the bowl. Sometimes I have to grab butter twice!
- Place dough inside your greased bowl and then flip the dough over. Using a brush totally coat the top surface of the dough with olive oil.
- Cover with a warm damp cloth and allow the dough to rise for 45 to 50 minutes in a warm, not hot place. I usually place it inside my oven that is turned off.
- Your dough should double in size. Do not leave your bread to rise too much longer or you could end up with a lot of air holes in your bread.
- Punch in the center of the dough to release air.
- divide the dough into three pieces. As equal as possible. Shape into Three loaves. you can leave the loaves as is or braid them together!
- Grease a rimmed baking sheet with butter or even cooking spray. Once loaves are in position brush them each lightly with olive oil.
- In a small bowl combine black pepper, salt and rosemary or herbes de provence. Stir and sprinkle mixture all over the tops of the loaves. Leave loaves uncovered to rise for another 30 minutes.
- Preheat your oven to 350 degrees. Once heated, bake loaves for between 35 and 45 minutes. The crust must be a beautiful golden brown before you remove it from your oven.
- Remove from oven and enjoy!
Notes
- Store your sweet onion sage bread in an airtight container or plastic bag. It will stay fresh on the counter or in the refrigerator for up to 1 week.
- Ensure that you allow your bread dough to rise in a warm environment for best results. I like to cover it and pop it into my oven while it’s turned off.
- For a stronger and earthier flavor, try this onion bread recipe with fresh sage!
Nutrition
This post was originally published in October 2023. It's been updated with new content and images.
Maureen says
I will be trying this recipe. I have a similar recipe, but instead of using fresh onions, I use 1/2 c. dehydrated onions, rehydrated - don't throw out the excess liquid - it adds flavour. It gives a slightly different, delicious taste.
Karin and Ken says
Sounds wonderful. I’m going to try that myself. All the best. Karin
JOYCE SMITH says
So yummy! Thanks for sharing this recipe!
Karin and Ken says
As always you’re most welcome! We make this bread every holiday and have for years. I can’t get enough of it. Glad you enjoy it too! Hopefully you find some other recipes on this site that you enjoy just as much! Take care. Karin
Sarah says
Best bread Ive ever made. Love the flavor. Love everything about it. My husband loved it also. We finished one of the loaves in one day! I can't wait to make it again. This bread will be perfect for the holidays.
Karin and Ken says
This recipe is perfect for holidays but I can't help but make it all year 'round. Glad you love the recipe too. I can't thank you enough for taking the time to let me know! Take care. Karin
james says
This bread is incredible. I could and will eat it all year round not just holidays. Thank you for this amazing bread recipe. You werent kidding. I love stuffing and this bread reminds me of it. Thank you
Karin and Ken says
We can't get enough of this bread either. Glad we are not alone! Take care and all the best. Karin