Soft Cheesy Onion Bread

This Soft Cheesy Onion Bread is everything I crave in a savory loaf—pillowy texture, pockets of melty cheese, and bursts of sweet, sautéed onion in every bite. It’s the kind of bread I love to tear apart warm from the oven, perfect as a side for soups, sandwiches, or just on its own with a smear of butter.

Why You’ll Love This Recipe

I make this bread when I want something comforting, cheesy, and full of flavor without a lot of fuss. The dough is soft and easy to work with, and the combination of cheese and onion creates a rich, savory depth. I can serve it with dinner, bring it to a potluck, or enjoy a slice for breakfast with eggs. It also makes the kitchen smell amazing while it bakes, which is always a bonus.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Warm water

• Active dry yeast

• Sugar

• Salt

• Olive oil or melted butter

• Shredded cheese (like cheddar, mozzarella, or a blend)

• Yellow or sweet onions

• Garlic (optional)

directions

1. I start by activating the yeast: in a bowl, I combine warm water, sugar, and yeast, and let it sit for about 5–10 minutes until foamy.

2. Meanwhile, I sauté the diced onions in a bit of olive oil until they’re soft and golden. If I want a deeper flavor, I cook them low and slow to caramelize.

3. In a large mixing bowl, I combine the flour and salt, then pour in the yeast mixture and olive oil. I stir until it forms a soft dough.

4. I knead the dough for about 8–10 minutes by hand or using a stand mixer until smooth and elastic.

5. I gently fold in the cooked onions and shredded cheese, kneading just enough to distribute them throughout the dough.

6. I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until doubled in size.

7. After the first rise, I punch it down, shape it into a loaf or rolls, and place it in a greased loaf pan or baking dish.

8. I let it rise again for 30–45 minutes while I preheat the oven to 375°F (190°C).

9. I bake for 25–30 minutes, or until the top is golden and the bread sounds hollow when tapped.

10. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes 1 large loaf or about 8–10 rolls. I usually spend around 20 minutes prepping, 1 hour for the first rise, 30–45 minutes for the second rise, and 25–30 minutes baking. From start to finish, I plan for about 2.5 hours total.

Variations

I sometimes swap the cheese for pepper jack, gouda, or parmesan depending on what I have. Adding herbs like thyme or rosemary gives it a lovely earthy note. For an extra savory hit, I’ve also folded in chopped cooked bacon or sun-dried tomatoes.

storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I toast slices or warm the loaf in the oven at 300°F (150°C) for about 10 minutes. It also freezes well—just wrap it tightly and thaw before reheating.

FAQs

Can I use instant yeast instead of active dry?

Yes, I’ve used instant yeast and it works just fine. I mix it right in with the dry ingredients and skip the activation step.

What kind of cheese works best?

I usually go for cheddar or a cheddar-mozzarella mix. Any good melting cheese will do, so I use what I have on hand.

Can I make this bread in a bread machine?

Yes, I’ve made the dough in a bread machine on the dough cycle, then added the onions and cheese before the final rise and bake.

How do I keep the bread from getting soggy?

I make sure the onions are fully cooked and not watery before mixing them in. Cooling the bread on a wire rack also helps keep the crust nice and dry.

Can I make this bread ahead of time?

Absolutely. I sometimes prepare the dough and refrigerate it after the first rise. Then I shape and bake it the next day for fresh bread with minimal effort.

Conclusion

This Soft Cheesy Onion Bread is a warm, satisfying loaf that’s full of flavor and incredibly versatile. I love how the sweet onions and melted cheese create a rich, savory bite, and how easy it is to adapt the recipe to what I have in the kitchen. Whether I’m serving it at dinner or enjoying it toasted the next morning, it never lasts long.

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