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.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or garlic to the batter. You can substitute the Romano cheese with Parmesan or a dairy-free alternative for a vegan option. If you want a crustier bread, bake it in a preheated Dutch oven. Keep an eye on the baking time as ovens vary; start checking a few minutes early.
Serving Suggestions
This No-Knead Onion Bread pairs beautifully with soups or stews, making it a perfect accompaniment to a bowl of creamy Tomato Basil Soup. It can also be served alongside a fresh salad for a light lunch. For a delightful breakfast, toast slices and spread with butter or cream cheese.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap the bread in foil and bake at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of No-Knead Onion Bread contains roughly 1125 calories, with 24g protein, 75g carbohydrates, and 86g fat. It is an excellent source of protein (48% of the Daily Value), iron (41% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of potassium. It also contributes 11g of dietary fiber toward your daily target.
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).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can experiment with whole wheat flour or bread flour for different textures. However, keep in mind that whole wheat flour may absorb more liquid, so you might need to adjust the amount of liquid in the recipe.
What if I don't have condensed French onion soup?
If you don't have condensed French onion soup, you can substitute it with an equal amount of beef or vegetable broth mixed with caramelized onions and a splash of soy sauce for added flavor. This will mimic the taste and texture of the original ingredient.
How can I tell when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom. You can also use a digital thermometer to check the internal temperature, which should be around 190°F to 200°F for perfectly baked bread.
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).