Onion Brioche
Prep
45 mins
Cook
35 mins
Servings
8
Difficulty
Medium
Over the years I've discovered that caramelized onions transform simple brioche into something truly special. This recipe combines buttery, tender bread with sweet and savory layers of onions that have been slowly coaxed golden in olive oil. What I love most is how manageable it is, taking just over an hour from start to finish. The thyme adds an earthy note that ties everything together beautifully. Onions are packed with quercetin, a powerful antioxidant that supports heart health, so you're getting something delicious and nutritious. This is perfect for impressing guests or treating yourself to homemade bread that feels fancy but isn't fussy at all.
Ella x
Ingredients
- 500 gstrong bread flour
- 100 gbutter(softened)
- 3eggs(room temperature)
- 120 mlmilk(warm)
- 7 ginstant yeast
- 25 gsugar
- 8 gsea salt
- 4large onions(thinly sliced)
- 60 mlolive oil
- 15 gfresh thyme
- 3 gblack pepper
- 1egg yolk(for glazing)
Detail level
Instructions
- 1
Combine warm milk, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy.
Tip: This activates the yeast and ensures proper fermentation.
- 2
In a large mixing bowl, whisk together flour and salt. Pour in the yeast mixture and eggs, then mix until a shaggy dough forms.
Tip: Don't overmix; you want to combine ingredients gently at this stage.
- 3
Knead the dough for 8-10 minutes until smooth. Gradually incorporate softened butter during kneading, a piece at a time, until fully incorporated and dough is silky.
Tip: This enriched dough requires patience; the butter will eventually incorporate completely.
- 4
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 90 minutes until doubled in size.
Tip: A proofing box or warm oven with the light on works well.
- 5
While dough rises, heat olive oil in a large pan over medium-low heat. Add sliced onions and cook gently for 25-30 minutes, stirring occasionally, until deeply golden and caramelized. Season with salt, pepper, and fresh thyme. Cool completely.
Tip: Low, slow cooking creates sweet caramelized onions rather than browned ones.
- 6
Divide risen dough into 8 equal pieces. Flatten each piece, spoon caramelized onions in the center, then roll and seal tightly. Place seam-side down on a lined baking tray, leaving space between each roll.
Tip: Ensure onions are cooled to avoid killing the yeast during second rise.
- 7
Cover rolls with a damp cloth and let rise for 45-60 minutes until puffy and nearly doubled.
Tip: Do not let them over-proof or they may collapse during baking.
- 8
Preheat oven to 200°C. Brush rolls with beaten egg yolk for a glossy finish. Bake for 20-25 minutes until golden brown.
Tip: Rotate tray halfway through baking for even browning.
- 9
Remove from oven and cool on a wire rack for 10 minutes before serving warm or at room temperature.
Tip: The brioche continues to set as it cools and will slice more cleanly.
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