Rosemary Onion French Bread
Elevate your homemade bread game with this artisan-style Rosemary Onion French Bread—an irresistible blend of flavors and textures that's perfect for any occasion. This crusty bread features aromatic fresh rosemary and sweet, golden caramelized onions, kneaded right into a soft, pillowy dough. With its perfectly golden crust brushed with an egg wash for a glossy finish, and savory herbs adding depth to every bite, this bread is as visually stunning as it is delicious. Ideal for serving alongside soups, stews, or simply paired with butter, this bakery-worthy loaf is surprisingly easy to make and will fill your kitchen with the heavenly aroma of fresh-baked goodness. Enjoy a warm slice of this French bread masterpiece and transform any meal into a gourmet experience!
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1.75 cups Warm water (110°F/43°C)
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary, finely chopped
- 1 large Yellow onion, thinly sliced
- 1 tablespoon Unsalted butter
- 1 Egg, beaten
- 1 tablespoon Water
Instructions
In a large skillet, melt the butter over medium heat and add the thinly sliced onion. Cook, stirring occasionally, until the onions caramelize and turn golden brown, about 15-20 minutes. Set aside to cool.
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy.
Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Sprinkle in the chopped rosemary and cooled caramelized onions during the kneading process to evenly incorporate them into the dough.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm area for 1 hour, or until doubled in size.
Punch down the dough and divide it into 2 equal portions. Shape each portion into a loaf or baguette and place them on a baking sheet lined with parchment paper.
Cover the loaves loosely with a kitchen towel and let them rise again for about 30 minutes, until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush the mixture over the loaves to give them a golden crust.
Using a sharp knife, make 3-4 diagonal slashes across the top of each loaf.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the loaves to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
