Onion Soda Bread
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Easy
Here's a wonderful recipe I've been making for years now. This onion soda bread is such a delight because it comes together in under an hour, and you probably have everything in your pantry already. The beauty of using whole wheat flour is that it adds fiber to keep you satisfied longer, while the caramelized onions give this bread such a rich, savory depth. What I love most is how simple it really is, no yeast needed, just a few pantry staples and fresh herbs that transform something humble into something truly special. It's crusty on the outside, tender within, and absolutely perfect alongside soup or stew.
Ella x
Ingredients
- 400 gall-purpose flour
- 100 gwhole wheat flour
- 1 tspbaking soda
- 1 tspsalt
- 350 mlbuttermilk
- 30 gbutter
- 3large onions(thinly sliced)
- 2 tbspfresh thyme(chopped)
- 1 tbspfresh rosemary(chopped)
- 1 tspcracked black pepper
- 1 tbspvegetable oil
Detail level
Instructions
- 1
Heat butter and oil in a large pan over medium heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until they are deeply golden and caramelized. Season with salt and pepper, then set aside to cool slightly.
Tip: Don't rush the caramelization process—slow cooking brings out the natural sweetness of the onions.
- 2
Preheat your oven to 200°C and lightly flour a baking sheet. In a large mixing bowl, combine both flours, baking soda, salt, thyme, and rosemary.
Tip: Sift the dry ingredients together if possible to ensure even distribution of the baking soda.
- 3
Make a well in the center of the dry ingredients and pour in the buttermilk. Using a wooden spoon or your hands, gently fold the mixture together until a shaggy dough forms. Do not overwork the dough.
Tip: The dough should be slightly sticky and rough—overworking will result in a dense loaf.
- 4
Fold the cooled caramelized onions into the dough until evenly distributed throughout.
Tip: Reserve a few onions to press into the top for a rustic presentation if desired.
- 5
Turn the dough out onto a floured work surface and gently shape it into a round loaf about 20 cm in diameter. Place it on the prepared baking sheet.
Tip: Handle the dough as little as possible to keep it light and airy.
- 6
Using a sharp knife, cut a deep cross into the top of the loaf, cutting about halfway through. This helps the bread rise evenly and creates the traditional soda bread appearance.
Tip: The cross is both functional and traditional—it allows steam to escape and heat to penetrate the loaf.
- 7
Bake in the preheated oven for 35-40 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
Tip: If the top is browning too quickly, tent it loosely with foil for the final 10 minutes.
- 8
Transfer the loaf to a wire rack and allow it to cool for at least 15 minutes before slicing. Serve warm with butter or alongside your favourite soup.
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