Onion buns are a delicious pastry that always impresses. Nothing smells better than fresh-from-the-baker onion buns. A subtle touch of onion powder enhances the sweet, savory flavor of caramelized onions. These buns have a soft, fluffy texture, complemented by the rich onion flavor. This is truly a must-try for bread lovers.
This onion bun recipe combines the flavor of caramelized onions with the softness of simple bread. The cooking process is done slowly, with the addition of dried thyme. This addition adds a delicious dimension to the flavor and a subtle herbal aroma.
Making the dough is incredibly easy; I’ll guide you through the simple, straightforward steps. This onion bun recipe is easy not only for chefs but also for beginners. By following this guide, you can create bakery-quality bread at home.
Onion buns are a versatile bread; you can use them as burger buns, as sandwich fillings, or as an accompaniment to a rich bowl of navy bean soup or stew.
Onion buns are a simple ingredient that can be transformed into a delicious dish that feels special and doesn’t require fancy ingredients. A light egg wash gives them a beautiful golden crust, while the chopped onions on top add texture and rich flavor.
Ingredients
- Wheat flour: Use all-purpose flour.
- Warm milk: The presence of milk helps activate the yeast and keeps the dough moist. Almond milk seems like a better choice, but you can also use cow’s milk, depending on your preference.
- Instant yeast: This yeast doesn’t need to be activated in warm water, making it easier to use.
- Sugar: Helps balance the flavors and feeds the yeast.
- Onion powder: This adds flavor and emphasizes the onion flavor in every bite.
- Salt: A crucial ingredient for flavor balance.
- Onions: Caramelized with butter and thyme for a sweet and umami flavor.
- Dried thyme: To add a light herbal note and a healthy pop of color.
- Oil & butter: Used when caramelizing onions and adding rich flavor to the dough.
- Egg wash: Helps the surface of the buns become golden brown and shiny. This will enhance the beauty of your Onion Buns.
Ingredient Substitutions
- Yeast: If using active dry yeast, be sure to dissolve it in warm milk first and don’t add salt directly to it.
- Thyme: You can omit it if you don’t have it.
Tips for Caramelizing Onions
Caramelizing onions requires patience. If you want a quicker process, you can try sautéing them instead. However, the results won’t be the same, as caramelized onions have an unmatched sweetness and savory flavor.
Steps to Make Onion Buns
Once the dough has been shaped into buns, preheat the oven to 400°F (200°C).
Prepare a 9 x 9-inch baking pan. Once everything is ready, let’s take a step-by-step look at the onion buns recipe.
- Heat a skillet over medium heat and add the oil. Add the sliced onion, thyme, and a pinch of salt. Cook for 5 minutes without stirring.
- Reduce the heat to medium-low and cook for 25-40 minutes, stirring occasionally, depending on your desired level of caramelization. If you notice the onions starting to stick to the pan, add a little water. If using a non-stick pan, the onions will usually be fully caramelized within 20 minutes. Once cooked, set aside to cool.
- While the onions are cooling, combine the flour, onion powder, instant yeast, salt, and sugar in a large bowl. You can mix this with a stand mixer or by hand.
- Pour the warm milk into the dry mixture.
- Add most of the caramelized onions. You can reserve about ¼ of the mixture for the bun topping. Mix on medium speed until the dough begins to come together well.
- The dough will come together after a few minutes. If it’s too soft or sticking to the bottom of the bowl, add a little flour (slowly) and continue mixing until the texture improves and it’s no longer sticky or sticking to the bottom of the bowl.
- Mix until the dough forms a smooth ball and is no longer sticky. The dough should still feel slightly sticky to your hands and can be shaped into balls with a little effort. If it’s still sticky, you can add more flour.
- Transfer the dough to a clean bowl.
- Cover the dough with plastic wrap and a clean cloth, and let it rest in a warm place until it doubles in size. This may take 30 to 60 minutes.
- Once the dough has risen, turn it out onto a lightly floured surface to shape.
- Flatten the dough into a disk shape. The dough should now be less sticky or sticky.
- Cut the dough into 9 equal-sized pieces. I used a bench scraper to make cutting easier. If you want to be more precise, you can weigh each piece, for example, 100 grams.
- Take one piece of dough, gently roll it into a ball, then pinch the bottom to seal it.
- Place the dough ball on the counter with the folded side down. Shape your hand into a bowl, cover the dough ball, and then roll it around on the counter until the surface is smooth and firm. You can see this process more clearly in the video in the recipe card.
- Arrange the dough balls in a lightly greased baking pan.
- Cover again with plastic wrap and a clean cloth, then let it rise a second time. Then, lightly brush the surface with egg wash to prevent it from deflating, then sprinkle the remaining caramelized onions on top.
- Bake in the oven for 20-25 minutes, or until the surface of the bread is brown and golden yellow or is perfectly cooked.
Tips for Making Onion Buns with Yeast
- Slowly caramelize the onions, cooking over medium heat for 30 to 40 minutes. This will enhance the sweetness and prevent burning. Stir frequently.
- Make sure the milk is warm, not hot (around 100°F-110°F). Too hot can kill the yeast; too cold will prevent the yeast from activating.
- Make a dough that is easy to shape. If it’s too wet or sticky, add flour. However, don’t add too much flour, as it can make the dough too dense.
- Let the dough rise in a warm, draft-free place.
What to Serve with Onion Buns
For a comforting dinner, serve onion buns with your favorite savory soup, such as navy bean soup. You can also pair onion buns with your favorite noodles, such as butter pasta or lemon pepper pasta.
Storage Tip
Enjoy onion buns fresh for the best taste, but you can cover and store them at room temperature for 2-3 days.
Easy Homemade Onion Buns Recipe
Print RecipeIngredients
- 3 ½ cups all-purpose flour (plus extra as needed)
- 1 cup warm milk (almond milk or cow’s milk)
- 2 ¼ tsp instant yeast
- 2 tbsp sugar
- 1 tsp onion powder
- 1 tsp salt
- 2 large onions, thinly sliced
- 1 tsp dried thyme (optional)
- 1 tbsp butter
- 1 tbsp oil
- 1 egg (for egg wash)
Instructions
Caramelize the Onions:
Heat a skillet over medium heat. Add butter and oil, then stir in sliced onions, thyme, and a pinch of salt. Let cook for 5 minutes without stirring. Lower heat to medium-low, cook for another 25-40 minutes, stirring occasionally, until onions are deeply caramelized. Add water if needed. Set aside to cool.Prepare the Dough:
In a large bowl or stand mixer, mix flour, instant yeast, onion powder, sugar, and salt. Pour in warm milk and mix until combined. Add most of the caramelized onions (save about ¼ for topping).Knead the Dough:
Knead on medium speed until the dough starts to come together. If too sticky, add flour a tablespoon at a time until the dough forms a ball that pulls away from the sides but still feels slightly tacky.First Rise:
Transfer the dough to a clean bowl. Cover with plastic wrap and a towel, then let it rise in a warm place until doubled in size, about 30-60 minutes.Shape the Buns:
Place the dough on a lightly floured surface. Fold it onto itself a few times and form into a large disc. Divide the dough into 9 equal portions (about 100g each). Roll each piece into a ball, pinching the seam underneath.Tighten the Shape:
Place each dough ball seam-side down on the counter. Cup your hand over it and gently roll in a circular motion to create a smooth, round top.Second Rise:
Arrange the dough balls in a greased 9×9-inch baking dish. Cover with plastic wrap and a towel. Let rise until puffy.Finish & Bake:
Once risen, brush the tops gently with egg wash. Sprinkle the reserved caramelized onions on top. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden brown and cooked through.
