Soda Bread with Caramelized Onion and Caraway
Elevate your bread game with this Soda Bread with Caramelized Onion and Caraway—a quick, no-yeast recipe that delivers artisanal flavors with minimal effort. Featuring soft, deeply golden caramelized onions and the warm, earthy aroma of caraway seeds, this rustic loaf is a delightfully savory twist on traditional soda bread. The buttermilk and baking soda create a tender crumb, while the caramelized onions add rich sweetness and depth. Perfect as a hearty side for soups, stews, or simply paired with butter, this bread comes together in just an hour. Easy to make, but bursting with complex flavors, this recipe is a must-try for bread lovers seeking comfort and sophistication.
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoons Caraway seeds
- 400 milliliters Buttermilk
- 30 grams Unsalted butter
- 1 medium Yellow onion
- 1 teaspoon Granulated sugar
- 1 tablespoon Olive oil
- 15 grams Extra flour
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Peel and finely slice the yellow onion. Heat the olive oil in a skillet over medium heat.
Add the sliced onion to the skillet and cook for 5-7 minutes until soft and translucent.
Sprinkle the sugar over the onions and continue to cook for an additional 10-12 minutes, stirring frequently, until the onions are a deep golden brown. Remove from heat and set aside to cool.
In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt.
Stir the caraway seeds into the dry ingredients to evenly distribute them.
Cut the unsalted butter into small pieces and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
Make a well in the center of the flour mixture and pour in the buttermilk.
Gently mix the ingredients with a wooden spoon or your hands until they form a sticky dough.
Add the cooled caramelized onions to the dough and fold them in until evenly distributed.
Transfer the dough to a floured surface and gently shape it into a round loaf, being careful not to overwork it.
Place the loaf onto the prepared baking sheet. Use a sharp knife to score a deep cross into the top of the dough.
Sprinkle a little extra flour on top, if desired, for a rustic finish.
Bake the soda bread in the preheated oven for 35-40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack and let cool slightly before slicing and serving.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 392.0 g | 143% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 30.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 600 mg | 46% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1288 mg | 27% | |
*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.
