No-Knead Onion Bread
No-knead onion bread features rich flavors from condensed French onion soup and Romano cheese, offering a hearty, easy-to-make loaf perfect for casual gatherings or everyday enjoyment.
Ingredients
Instructions
- In a large bowl, combine 1 cup of the flour, the sugar, and the yeast.
- In a small saucepan over medium-high heat, heat the soup and butter until very warm (120 to 130 degrees).
- Gradually pour the soup mixture into the flour mixture with the mixer at low speed, mixing well.
- At medium speed, beat for 3 minutes or until smooth.
- Add the egg, Romano cheese, and 1 cup of the flour; beat for 2 minutes more.
- Stir in enough remaining flour with a spoon to make a stiff batter.
- Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Grease a 1 1/2-quart casserole dish.
- Stir down the batter and turn it into the prepared casserole.
- Cover and let rise until doubled, about 45 minutes.
- Preheat the oven to 325 degrees Fahrenheit.
- Brush the top with water and sprinkle with sesame seed.
- Bake for 50 minutes or until the bread sounds hollow when tapped.
- Remove from the pan and cool on a wire rack before slicing.
Nutrition & Diet Analysis (per serving)
794
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Sesame
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).