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Cheesy Onion Bread Recipe

Yields15 Servings

A robust bread loaf that goes great with hearty meals from soups to stews and your best gravy. This recipe gives you a couple of options. You can either use caramelized onions or use reconstituted onions. I’ve tried it both ways and both results are great. What really makes this bread great is the addition of shredded cheddar cheese both in the dough and as a topping. Make sure you top the loaf with shredded cheddar after the dough kneading cycle is complete and before the rise and bake cycle.

 1 Cup of warm water (110° F.)
 1 Teaspoon of Kosher or Sea Salt
 3 Cups of Bread Flour
 3/4 Cups of Shredded Cheddar or Monterey Jack Cheese
 1 Tablespoon Dry Milk
 2 Tablespoons Sugar
 2 Teaspoons of Dried Minced Onion or 4 teaspoons of caramelized, sautéed onions
 1 1/4 Teaspoons of Bread Machine Yeast

Select Basic-White Cycle – Medium crust, 1.5 pound loaf setting. Here again, you can add the savory ingredients at the beginning. You don’t have to wait for the beep following the kneading cycle. If you choose to brown the onions instead of using dried onions, dice an onion and add 4 tablespoons of the diced onions to some olive oil or butter. Don’t use more than a tbsp of oil or butter and toss them until they’re browned and caramelized. They should reduce to 2 tablespoons and can be added at the beginning of the cycle as well.

Nutrition Facts

Servings 15