Onion Buns
Incredibly tasty, these flavorful Onion Buns/Bread are perfect for sandwiches as well as burgers. It’s a great recipe to add to your folder.
Ingredients
CARAMELIZED ONIONS
- 2 tbsp. butter
- 1 cup yellow onions, diced
- 1/4 tsp. ground Himalayan pink salt
BREAD
- 2 1/4 tsp. active dry yeast
- 1 cup lukewarm water (between 105-110ºF)
- 1 tbsp. honey tips & tricks
- 2 1/2 cups bread flour
- 1 tbsp. dehydrated minced onions
- 1/2 tbsp. dried oregano leaves
- 1/4 tsp. ground Himalayan pink salt
- 3 tbsp. olive oil, plus more for bowl and hands tips & tricks
- 1 egg wash (1 egg yolk mixed with 1 tbsp. water)
- 2 tbsp. yellow onions, finely chopped or sliced Footnote
Directions
CARAMELIZED ONIONS
- In a skillet over medium heat, add butter and when hot, add onions; season with salt. Sauté until soft and golden brown, about 13 to 15 minutes. Transfer to a bowl and set aside to allow to cool.
BREAD
- In a stand mixer, add yeast, water and honey. Let it proof for 10 minutes.
- In a bowl, combine flour, dehydrated minced onions, oregano leaves, and salt; whisk until combined.
- When the yeast is alive and foamy, add dry ingredients, 3 tbsp. olive oil and sautéed onions.
- With the dough hook attachment, process on speed 2 for 2 minutes. Increase to speed 3 and process until the dough clings around the hook. Increase to 4 and knead for 4 minutes.
- With oily hands, form a ball by pulling the dough under and place it in a greased bowl, tossing around to coat.
- Cover with a clean dish towel and transfer to a draft-free area. Let it rise for 1 ½ hours or until it doubles in size.
- For buns… Line a baking sheet with a silicone mat or parchment paper and set aside. For a loaf of bread… Lightly grease a loaf pan or line with parchment paper and set aside.
- Remove from its spot, knock the air out and drop the dough on a lightly floured work surface. If making a loaf of bread, simply fold dough under and place in the prepared pan.
- For buns, spread dough into a rectangular shape of 1 foot long by 5-inches wide. Using a bench scraper, cut it in half then each half in half, and finally, half again widthwise (this recipe makes 8 large buns but, it can always be cut into smaller pieces).
- Form a small ball with each piece by pulling the dough under. Gently stretch each of them into a flat disc about ½-inch thick and place them on the prepared baking sheet.
- Cover with the same dish towel and place it in the draft-free spot to proof for 1 hour for both buns or bread. Make sure the towel is NOT tucked under otherwise the buns won’t rise.
- Preheat oven to 375ºF.
- Delicately, brush an egg wash on top of the buns or bread. For the buns, sprinkle some finely chopped onions on top and for the bread, put thinly sliced onions.
- Transfer to the preheated oven and bake for 25 minutes or until golden brown.
- Remove from the heat and let the buns or bread cool completely before slicing.
Notes
Footnote: If making buns, use chopped onions and for bread, use sliced ones.