Onion bread

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Onion bread is an excellent addition to soups, sandwiches, cheeses and salads. This onion bread recipe is delightfully simple to prepare and produces and excellent treat. Kevin Mangeolles makes use of sweet onions in this recipe and will keep for a few days if kept in an airtight container.




Onion Bread Recipe

  • 1 onion, finely chopped and dried in the oven for 20 mins at 170ºC
  • 250g of strong bread flour
  • 25ml of rapeseed oil
  • 10g of salt
  • 125ml of water
  • 10g of yeast


  • Food mixer
  • 28 x 13cm loaf tin


To begin this onion bread recipe, start by preheating the oven to 180°C/gas mark 4. Place the flour, onion, oil and salt in a mixing bowl
  • 250g of strong bread flour
  • 25ml of rapeseed oil
  • 1 onion
  • 10g of salt
Place the yeast in a small bowl and add half the water, stir to combine. Add to the flour mixture along with the remaining water
  • 125ml of water
  • 10g of yeast
Work the dough with your hands until it is just sticking to the sides of the bowl. Remove the dough from the bowl and knead on a lightly floured surface for 10 minutes. Alternatively, mix with a dough hook on medium speed for 6 minutes
Place the dough into a lightly greased bowl and cover with cling film. Prove in a warm place until double in size. This should take 45minutes to 1 hour
Turn the dough out onto a lightly floured surface and firmly knock back, by using your fist to flatten the dough. Now gently shape to the size of the loaf tin and place inside to prove in a warm place for 1 hour, this time covering the tin with a tea towel
Place in an oven and bake for 35-40 minutes. When ready, remove the onion bread from the oven and allow to cool on a wire rack. When you are ready to serve, slice generously or tear into chunks

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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