This easy onion bread recipe uses just five ingredients. It’s quick to assemble, bakes with a wonderful aroma, and delivers a hearty onion flavor and pleasant chew.
Last Updated on October 9, 2024 – Originally Published March 15, 2015
I’ve tested this bread in a Zojirushi BB-PAC20 bread machine and on my own machines at sea level and at 3,700 feet elevation; it performs well at both altitudes. The recipe evolved from an earlier onion bun recipe. My first attempt at turning that bun recipe into a loaf produced great flavor but an uneven top and an open crumb. The taste was excellent, so I kept working on it.
In 2024 I revised the method to improve the crumb and crust while preserving the onion flavor and pleasant chew. The appearance improved considerably, though you may still see a few surface bumps. The loaf still makes excellent sandwiches and fills the kitchen with a savory aroma while baking.
Using Onion Soup Mix in Bread
One reason this loaf is so simple is that it relies on packaged onion soup mix for seasoning. I use a standard onion soup mix in the liquid so the dried ingredients hydrate during mixing. If you choose a different soup mix, be aware that salt and sugar content can vary, which may affect the dough and taste. If your dough seems off during the first knead, adjust liquid or flour as described below.
FAQ and Troubleshooting
Here are a few quick pointers that often come up when making bread in a machine:
- Yeast types differ: active dry yeast, instant yeast, and quick-rise yeasts behave differently. If you change yeast types, follow conversion guidelines for timing and amount.
- Bread machines vary in capacity. This recipe is written for a 2-pound machine; if yours is smaller or larger, reduce or increase ingredients proportionally.
- Flour choice matters. Bread flour gives more structure and chew than all-purpose flour; if you substitute, expect a slightly different texture.
How to Make Easy Onion Bread
This recipe is designed for a 2-pound bread machine. Use the basic/regular cycle with a medium crust setting.
Add ingredients to the baking pan in the order recommended by your machine. For many machines that means liquids first, then dry ingredients, and yeast last. Whatever order your machine requires, put the onion soup mix in with the liquids so it can hydrate before baking.
After five to ten minutes of kneading, open the machine and check the dough. It should form a smooth, round ball. If the dough is too dry, add water one teaspoon at a time until it gathers into a ball. If it is too sticky, add bread flour one tablespoon at a time until the dough is smooth and elastic. I do this check every time I experiment with new flavors—small adjustments make a big difference.
Easy Onion Bread Recipe
Use the basic/white setting and medium crust on a 2-pound bread machine.
Ingredients
- 1 1/4 cups water (about 295 ml)
- 1 package onion soup mix
- 3 1/4 cups bread flour (about 406 g)
- 3 teaspoons active dry yeast
- 1 teaspoon sugar
Instructions
- Set your bread machine to the basic/regular cycle with a medium crust and a 2-pound loaf setting.
- Add the ingredients in the order your machine requires. Place the onion soup mix in the liquid so it can hydrate properly during mixing.
- Start the machine and let it knead. After 5–10 minutes, open the lid and inspect the dough. It should form a smooth, round ball.
- If the dough seems dry, add water a teaspoon at a time until the proper consistency is reached. If it is too wet or sticky, add flour a tablespoon at a time.
- Allow the machine to finish the cycle, then remove the loaf and cool on a wire rack before slicing.
Notes
- Recipe yields approximately 14 slices per loaf.
- I used a standard onion soup mix. Different brands vary in salt and sugar, so adjust if your mix tastes saltier or sweeter than expected.
- Recipe was developed using U.S. customary measurements; metric equivalents are approximate.
Nutrition (approximate per slice)
- Calories: 120 kcal
- Carbohydrates: 24 g
- Protein: 4 g
- Fat: 1 g
- Sodium: 329 mg
- Fiber: 1 g
All information here is provided for general guidance. Nutrition figures are estimates and not a substitute for professional advice.