French onion bread [caramelized onions] from Bake from Scratch Magazine, Mar/Apr 2020 (page 66)

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Notes about this recipe

  • racheljmorgan on November 27, 2022

    Very good onion bread, though I was somewhat short of the amount of onions required. The taste is rather like French onion soup, due to the sherry. Dough rose very well, though it was also warmer here today (73F). It's a soft white dough. The only crunch of the bread comes from the cheese topping. Shaping was fairly easy, and like most twist breads it was the belle of the table (made for Christmas decoration party). Keeps well at least 3 days, though we only brought home a quarter of it from the party.

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