Marry This Rosemary-Onion Bread is a rustic and savory recipe, which is made with sweet caramelized onions and tangy blue cheese. It’s the perfect artisan-style bread for serving alongside soups and stews, ready after about 2 hours of rising time.
Jump to RecipeRosemary-Onion Bread Ingredients
- 1 Tbsp. Butter, plus more for brushing
- 1 whole Large Yellow Onion, sliced
- 3 cloves Garlic, minced
- 1 1/2 cups Warm Water (about 110°F)
- 3 tsp. Active Dry Yeast
- 1 Tbsp. Sugar
- 3 Tbsp. Olive Oil, plus more for the bowl
- 3 cups Bread Flour
- 2 tsp. Kosher Salt
- 2-3 Tbsp. Freshly Chopped Rosemary
- 1/2 cup Crumbled Blue Cheese
How To Make Rosemary-Onion Bread
- Caramelize the Onions: In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced onions and minced garlic. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are brown and caramelized. Allow them to cool for a few minutes.
- Activate the Yeast: Pour the warm water into a large bowl. Sprinkle the yeast on top, then add the sugar and olive oil. Stir gently and let it sit for 5-10 minutes, until the yeast is foamy.
- Mix the Dough: To the yeast mixture, add the bread flour, salt, the cooled onions and garlic, and the chopped rosemary. Use the paddle attachment on a stand mixer or a sturdy spoon to combine everything until a sticky dough forms.
- Knead and First Rise: Switch to a dough hook and knead on medium speed for about 5 minutes (or knead by hand on a well-floured surface for 8-10 minutes). The dough should be smooth but still a bit sticky. Place the dough in an oiled bowl, cover with a tea towel, and let it rise in a warm spot for 1.5 to 2 hours, until doubled in size.
- Shape and Second Rise: Preheat the oven to 400°F. Divide the risen dough into eight equal portions. Form each portion into a rough round shape and place them on a baking sheet lined with parchment paper. Cover with a towel and let them rise for another 15 to 20 minutes.
- Bake the Rolls: Bake for 18 to 20 minutes, until the rolls are golden brown. Halfway through the baking time, brush the tops with a little melted butter.
- Add Cheese and Serve: For naturally softened cheese, simply sprinkle the crumbled blue cheese over the hot rolls as soon as they come out of the oven. For melted cheese, remove the rolls from the oven with 5 minutes of baking time left, top with the cheese, and return them to the oven to finish.
Recipe Tips
- How to handle sticky dough? This is a high-hydration dough, which is what makes the final bread soft and rustic. Don’t be afraid of its stickiness! Use generously floured hands and a floured work surface when shaping it, but try to avoid adding too much extra flour into the dough, as this can make it dense.
- How to get a good rise? The secret is the temperature of your water. It must be warm (like a baby’s bath, around 110°F) but not hot, as hot liquid will kill the yeast and your bread will not rise.
- How do you get perfectly caramelized onions? Patience is key! Cook the onions over a consistent medium to medium-low heat. This slow cooking is what breaks them down and brings out their deep, sweet flavor without burning them.
- Can I make this ahead of time? This bread is at its absolute best when served warm and fresh from the oven. If you must prep ahead, you can let the dough do its first rise slowly overnight in the refrigerator.
What To Serve With This Bread
This is a rich and savory bread that is a fantastic side dish or appetizer. It is perfect for:
- Dipping into a hearty tomato soup or a beef stew.
- Serving alongside a classic steak dinner.
- As part of a larger cheese or charcuterie board.
- Simply enjoying warm with a smear of good butter.
How To Store This Bread
- Room Temperature: Store the cooled rolls in an airtight container or a zip-top bag at room temperature. They are best eaten within 2 days.
- Reheat: Gently reheat the rolls, wrapped in foil, in a 350°F oven for 5-10 minutes to restore their softness and warm them through.
Rosemary-Onion Bread Nutrition Facts
- Serving: 1 roll
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 9g
- Fat: 15g
- Saturated Fat: 8g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is the most common issue with yeast breads. It’s almost always because your yeast was old or expired, or the water was either too hot (which kills the yeast) or too cold (which doesn’t activate it).
Absolutely! If you’re not a fan of blue cheese, these rolls would be equally delicious topped with crumbled feta, sharp cheddar, or grated Gruyère cheese.
You can, but the final bread will have a slightly softer, less chewy texture. Bread flour has a higher protein content, which develops more gluten and gives the bread a classic, chewy structure.
Try More Recipes:
Rosemary-Onion Bread with Blue Cheese Topping Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings20
minutes30
minutes350
kcalRustic, savory yeast rolls packed with sweet caramelized onions and fresh rosemary, then topped with a tangy layer of melted blue cheese.
Ingredients
Dough: 3 cups Bread Flour, 3 tsp Active Dry Yeast, 1 Tbsp. Sugar, 1 1/2 cups Warm Water, 3 Tbsp. Olive Oil, 2 tsp. Kosher Salt.
Add-ins: 1 Large Yellow Onion (caramelized), 3 cloves Garlic, Fresh Rosemary.
Topping: 1/2 cup Crumbled Blue Cheese, Butter for brushing.
Directions
- Sauté the sliced onions and garlic in butter until caramelized; let cool.
- Activate the yeast in the warm water with the sugar and olive oil.
- In a mixer, combine the flour and salt. Add the yeast mixture, the cooled onions, and the rosemary.
- Knead with a dough hook for about 5 minutes until a soft, sticky dough forms.
- Let the dough rise in a covered, oiled bowl for 1.5 to 2 hours until doubled.
- Preheat oven to 400°F. Divide the dough into 8 balls and let them rise for another 20 minutes.
- Bake for 18-20 minutes until golden, brushing with butter halfway through.
- Top with blue cheese during the last 5 minutes of baking and cook until melted.
Notes
- The most important tip for this recipe is to allow the dough to complete both of its rises fully; this is the secret to a light and fluffy bread.
- Don’t be afraid of the sticky dough! Use well-floured hands and a floured surface to shape it, but avoid adding too much extra flour to the dough itself.
- Caramelizing the onions low and slow is a key step that adds a wonderful, deep sweetness to the bread.
- This bread is best served warm from the oven for the ultimate soft, cheesy experience.
