Roasted Onion and Thyme Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 30 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 3 hours 35 minutes

Quick Ingredients

• 2 large yellow onions (about 600 g), sliced
• 1 tbsp (15 ml) olive oil
• 1 tbsp (14 g) unsalted butter
• 1/2 tsp kosher salt (for onions)
• 3 1/2 cups (420 g) bread flour
• 2 tbsp (25 g) granulated sugar
• 2 1/4 tsp (7 g) instant yeast
• 1 1/2 tsp (9 g) kosher salt (for dough)
• 1 1/4 cups (300 ml) warm whole milk (110°F / 43°C)
• 2 tbsp (30 ml) olive oil
• 2 tbsp fresh thyme leaves (or 2 tsp dried)
• 1/2 tsp freshly ground black pepper (optional)
• 1 tbsp (14 g) melted butter (optional, for brushing)

Do This

• 1. Roast onions at 325°F (163°C) for 55 minutes; cool.
• 2. Mix flour, sugar, yeast, salt; add warm milk and olive oil to form a dough.
• 3. Knead 8 minutes until smooth; then knead in roasted onions + thyme.
• 4. Rise covered until doubled, 75 minutes.
• 5. Shape and place in greased 9×5-inch loaf pan; rise 50 minutes.
• 6. Bake at 375°F (190°C) for 38 minutes (to 195–200°F internal).
• 7. Cool 60 minutes before slicing; brush with melted butter if you like.

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Why You’ll Love This Recipe

• Deep, mellow flavor from slow-roasted onions (savory-sweet without being sugary).
• Cozy aroma from fresh thyme baked right into the crumb.
• Soft, sliceable loaf that still has a hearty, bakery-style feel.
• Versatile: perfect with soups, eggs, cheese boards, or toasted with butter.

Grocery List

• Produce: 2 large yellow onions, fresh thyme
• Dairy: whole milk, unsalted butter
• Pantry: bread flour, granulated sugar, instant yeast, kosher salt, olive oil, black pepper (optional)

Full Ingredients

Slow-Roasted Onions

• 2 large yellow onions (about 600 g total), halved and thinly sliced (about 1/4-inch / 6 mm)
• 1 tbsp (15 ml) olive oil
• 1 tbsp (14 g) unsalted butter, melted
• 1/2 tsp kosher salt

Thyme Bread Dough

• 3 1/2 cups (420 g) bread flour, plus a little extra for dusting
• 2 tbsp (25 g) granulated sugar
• 2 1/4 tsp (7 g) instant yeast
• 1 1/2 tsp (9 g) kosher salt
• 1 1/4 cups (300 ml) whole milk, warmed to 110°F (43°C)
• 2 tbsp (30 ml) olive oil
• 2 tbsp fresh thyme leaves (about 6–8 sprigs), lightly chopped
• 1/2 tsp freshly ground black pepper (optional)

For the Pan and Finish (Optional but Nice)

• 1 tsp olive oil or softened butter, for greasing the pan
• 1 tbsp (14 g) unsalted butter, melted, for brushing the hot loaf

Step-by-Step Instructions

Step 1: Roast the onions low and slow

Preheat the oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper.

Spread the sliced onions on the sheet, then drizzle with 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) melted butter. Sprinkle with 1/2 tsp kosher salt and toss well. Arrange the onions in an even layer.

Roast for 55 minutes, stirring well at the 30-minute mark, until the onions are very soft, lightly browned, and reduced in volume. You’re aiming for jammy and mellow, not deeply caramelized.

Step 2: Cool and prep the onions for the dough

Let the roasted onions cool on the pan for 10–15 minutes. If there are any long strands, give them a quick rough chop so they distribute more evenly through the dough.

Tip: Warm onions can interfere with yeast activity and make the dough greasy, so it’s worth letting them cool a bit.

Step 3: Mix the dough

In a large mixing bowl, whisk together 3 1/2 cups (420 g) bread flour, 2 tbsp (25 g) sugar, 2 1/4 tsp (7 g) instant yeast, and 1 1/2 tsp (9 g) kosher salt.

Add 1 1/4 cups (300 ml) warm milk (110°F / 43°C) and 2 tbsp (30 ml) olive oil. Stir with a sturdy spoon or dough whisk until a shaggy dough forms and there are no dry flour pockets.

Step 4: Knead until smooth, then add onions and thyme

Knead by hand on a lightly floured surface for 8 minutes (or use a stand mixer with a dough hook on medium-low for 6 minutes), until the dough looks smooth and feels elastic.

Flatten the dough into a rough rectangle. Add the cooled roasted onions, 2 tbsp fresh thyme leaves, and 1/2 tsp black pepper (if using). Fold the dough over the filling and knead gently for 1–2 minutes until everything is evenly distributed. If the dough gets slippery, dust with 1–2 tbsp flour as needed (avoid adding much more than that).

Step 5: First rise (bulk fermentation)

Lightly oil a clean bowl, place the dough inside, and turn once to coat. Cover tightly.

Let rise at warm room temperature (about 75°F / 24°C) until doubled in size, about 75 minutes.

Step 6: Shape and proof in the loaf pan

Grease a 9×5-inch loaf pan with 1 tsp olive oil or softened butter.

Turn the dough out onto a lightly floured surface. Gently press into a rectangle about the length of your loaf pan. Roll up tightly from the short end, pinch the seam closed, and tuck the ends under for a neat shape.

Place seam-side down in the pan. Cover and let rise until the dough crowns about 1 inch (2.5 cm) above the rim, about 50 minutes.

Step 7: Bake until golden and aromatic

When the dough has about 15 minutes left to proof, preheat the oven to 375°F (190°C).

Bake the loaf for 38 minutes, rotating the pan at the halfway point for even browning. The top should be deeply golden brown, and the loaf should read 195–200°F (90–93°C) in the center if you check with an instant-read thermometer.

If the top is browning too quickly, loosely tent with foil during the last 10 minutes.

Step 8: Cool properly for the best slice

Immediately turn the loaf out onto a rack. If you like, brush the hot crust with 1 tbsp (14 g) melted butter for a soft, glossy finish.

Cool for 60 minutes before slicing. This helps the crumb set so the bread doesn’t turn gummy.

Pro Tips

• Roast, don’t rush: The onions should be very soft and lightly browned. If they’re still sharp-smelling, give them another 10 minutes.
• Cool the onions: Adding hot onions can warm the dough too much and make it harder to develop gluten.
• Weigh the flour if you can: 420 g gives more consistent results than scooping by volume.
• Check doneness by temperature: Pull the loaf at 195–200°F internal for a fully baked, tender crumb.
• Want extra thyme aroma? Rub the thyme leaves between your fingers before adding; it releases the oils.

Variations

• Roasted Garlic Onion-Thyme Bread: Add 6 cloves roasted garlic (mashed) along with the onions.
• Cheddar Onion-Thyme Loaf: Fold in 1 cup (100 g) shredded sharp cheddar with the onions and thyme.
• Rustic Free-Form Boule: Shape into a round, proof on parchment, and bake at 400°F (204°C) for 32–35 minutes.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a bread bag or lightly closed paper bag for up to 3 days. For longer storage, slice the loaf, wrap tightly, and freeze for up to 2 months. Toast slices straight from frozen for the best texture.

Make-ahead option: roast the onions up to 3 days in advance and refrigerate in an airtight container. Bring to room temperature before adding to the dough.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 190 calories, 4 g fat, 34 g carbohydrates, 6 g protein, 2 g fiber, 3 g sugar, 290 mg sodium.