Sweet Onion Sage Bread

This sweet onion sage bread recipe is so easy to make, and with a flavor that's reminiscent of stuffing, it's a great pairing with any of your favorite meals.

This incredible Sweet Onion Sage Bread recipe was given to me by my friend Lee. She knows how much I love stuffing, and with this bread, I can have that flavor all year 'round.

This onion bread is just as versatile as my cheesecake factory brown bread, and it pairs just as well with so many great main courses. I recommend serving it with turkey breast for an amazing holiday-themed meal any time of year.

Why You Will Love This Recipe

• Anyone can make this super easy recipe.
• There will be a nice, crisp crust with a tender, fluffy and soft interior.
• The mouth-watering smell while this bread bakes and while you eat it is nothing short of amazing.

Ingredients

This sage and onion bread recipe only uses a few simple ingredients, most of which you probably already have in your kitchen right now. Anything you don't have can be quickly and easily grabbed at your grocery store.

For the Bread

• Red or Purple Onions - Use Vidalia onions instead to keep sweetness in bread or use white or yellow onions. White onions have a sharp, yet slightly milder flavor than yellow onions and are ideal to add a hint of onion flavor without overpowering your bread.
• Sage - Try rosemary, cilantro, chives, oregano, dill, herbes de Provence, savory, or parsley, instead.
• Pepper - A natural flavor enhancer.
• Olive Oil - Vegetable oil or butter will also work.
• Dry Yeast, Sugar and Warm Water - Necessary to proof yeast.
• All-Purpose Flour - You can use whole wheat or your favorite kind of flour. Even gluten-free (1:1) will work well.
• Butter - Use cooking spray instead.

For Topping the Bread

• Sea, Kosher, or Pickling Salt - Adds wonderful flavor.
• Coarsely Ground Pepper - Adds more flavor.
• Dried Rosemary or Herbes de Provence - Rubbed fine, in between your hands, and sprinkled on top of your bread.

Be sure the check the recipe card at the end of the post for exact amounts.

Substitutions and Variations

• Spicy - Add a bit of chili pepper flakes, diced jalapeno pepper, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the dough for a bit of heat.
• Add Pickled Onions - Use drained pickled onion for a slightly different flavor and an added tanginess to your bread.

How to Make This Sweet Onion Sage Bread Recipe

Making this onion bread recipe is very easy. It's basically a traditional bread recipe with one added step, and even beginners will have no trouble with it. The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.

1: Saute the red onions, fresh sage or dried sage, and pepper. Let cool.

2: Proof the yeast and add olive oil.

3: Combine the bread ingredients, including the cooled onion mixture and mix well in a large bowl.

4: Place on a floured surface and knead the dough for at least 5 minutes. Then, brush it with olive oil and proof until doubled in size.

5: Punch down the dough, divide it between two loaf pans, top with herbs, and proof again.

6: Bake until golden brown. Cool in the loaf pans, then remove and cool completely on a wire rack.

Hint: Cool the bread for at least 20 minutes in the loaf pan before removing it so it retains its shape.

If you love recipes like this, you may also enjoy this Italian herbs and cheese bread.

Storage

Room Temperature: Wrap the bread in paper wrap or a clean, dry cloth and store for up to 5 or 6 days. This allows the bread to breathe while protecting it from drying out. Avoid sealing your bread in a plastic bag, as this can cause it to become soggy and create a breeding ground for mold.

Freezer: Store cooled bread for up to 3 months wrapped in plastic wrap and placed inside an air-tight, freezer-safe container, resealable bag or aluminum foil.

What to Serve With Onion Sage Bread

• Sandwich Fillings: Sweet Onion Sage Bread can make an excellent sandwich bread to your favorite sandwich fillings.
• Soups, Stews, or Salads: Adding your Sweet Onion Sage Bread as a complement to a side dish adds an extra layer of flavor and a satisfying crunchy taste to better enjoy your meal.

Tips

• Make sure your yeast has not expired or your bread will not rise.
• When you gently tap the bottom of the bread with your finger, near the end of baking, it should make a hollow sound when your bread is fully baked inside.
• If you have a thermometer insert it into the center of the loaf and check that the internal temperature is around 190-200°F (88-93°C).
• Take the time to sauté your finely chopped onions, sage, and pepper until onions are softened and caramelized before adding them to your dough to add flavor.
• Only allow the bread to rise for the exact times listed or you may end up with large air holes in your bread if left to rise longer.
• Use a food thermometer to ensure your water is around 140 degrees.
• If you don't have a food thermometer, test running hot water with the underside of your wrist, if it's just tolerable, it's generally the right temperature.

FAQ

Sweet Onion Sage Bread Video

I just had to make a video to show you how to make this wonderful Sweet Onion Sage Bread below.  You have to check it out!

More Bread Recipes

Do you like bread? Here are some recipes you may want to try.

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

Sweet Onion Sage Bread Recipe

This sweet onion sage bread recipe has a flavor reminiscent of stuffing. It's a savory bread full of flavor, and it's so easy to make!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Rise Time, divided 1 hour hr 35 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Appetizer, brunch, lunch, Side Dish

Cuisine American

Servings 2

Calories 1356 kcal

Equipment

• Measuring cups and spoons
• large skillet
• wooden spoon
• 3 small bowl
• spoon
• rimmed baking sheet or loaf pan
• cutting board
• Sharp knife
• large bowl
• paper towel or shove hand in sandwich bag to butter
• pastry brush
• small bowl
• clean dish towel
• wire rack

Ingredients

  

1x2x3x

• 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 and divide the dough into two pieces. As equal as possible. 
• Now shape into two loaves. I usually make them an oval shape but my husband prefers a longer, narrower loaf like shape. My best friend even braided a loaf! I wish I still had the picture! 
• 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 allow your loaves to cool on a wire rack.  Serve and enjoy every bite!

Notes

• Make sure your yeast has not expired or your bread will not rise.
• When you gently tap the bottom of the bread with your finger, near the end of baking, it should make a hollow sound when your bread is fully baked inside.
• If you have a thermometer insert it into the center of the loaf and check that the internal temperature is around 190-200°F (88-93°C).
• Take the time to sauté your finely chopped onions, sage, and pepper until onions are softened and caramelized before adding them to your dough to add flavor.
• Only allow the bread to rise for the exact times listed or you may end up with large air holes in your bread if left to rise longer.
• Use a food thermometer to ensure your water is around 140 degrees.
• If you don't have a food thermometer, test running hot water with the underside of your wrist, if it's just tolerable, it's generally the right temperature.

Nutrition

Serving: 1loafCalories: 1356kcalCarbohydrates: 259gProtein: 37gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 2349mgPotassium: 590mgFiber: 13gSugar: 12gVitamin A: 19IUVitamin C: 8mgCalcium: 92mgIron: 15mg

Keyword best bread, bread, easy bread, homemade, onion, sage

Tried this recipe?Let us know how it was!

This post was originally published July 2018. It has been updated with new images and content.