Onion bread


A wonderful, aromatic, delicious bread that takes me to Kos when I was working years ago. I baked it in a small oven -which I took with me for the season-. I used to make these buns with simple ingredients, and the place smelled of musk. I then kept them wrapped in a canvas bag and took them with me after work on the walk. How I missed those walks… the smell of the wet grass, the wet soil, the trees, the birds chirping, but above all the cool breeze coming from the sea. I sat on one side, opened the bag and took my round onion buns, sometimes I even filled them with tomato and feta ζε emptied my mind of thoughts and worries… and at the same time filled my stomach with flavors and aromas. So let's see these buns.


  • 600 g bread flour
  • 1 sachet of yeast
  • 410 g of lukewarm water
  • 1 kg salt
  • 2 large onions cut into slices
  • 2 tablespoons butter
  • ½ κ γ ρίγανη


  1. In a bowl, pour the yeast with a little warm water and a little flour. We are waiting for the yeast to be activated. In a pan pour 2 tbsp butter and onions. Saute over medium heat and stir constantly until caramelized. When they turn brown, remove them from the heat and let them cool.
  2. In a bowl, mix the salt with the flour and oregano. Then add the onion and yeast and shape our dough until the ingredients are homogenous. At this point let me say that our dough is sticky. Put it in a basin to rest 1 -1 ½ hour (depending on room temperature). Then shape into 12 balls and put them thinly in the oven pan, and let them rise in the air at 50The for another half an hour, until their volume doubles. Bake at 180p for about 20 minutes. When they come out, let them cool.

-leave the onion to cool before adding it to the dough because it will burn the yeast if it is hot.

-you will need very little flour to help you shape.

-in 10 minutes after we put them to cook, we spread them with a little butter to get color

-Oregano if you can find fresh would be perfect… otherwise put dried. If you like rosemary you can add fresh!

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