No-knead bread with caramelized onions

No-knead bread with caramelized onions

Total: 19 hr 30 min. | Active: 45 min.
Nutritional value / 100 g: 191 kcal
, Fat: 3 g
, Carbohydrate: 34 g
, Protein: 6 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Caramelized onions

1 tbsp olive oil
1 tbsp butter
5 onions, cut into thin rings
½ tsp salt
½ tsp sugar


400 g half-white flour
100 g wholemeal flour
2 tsp salt
¼ tsp dry yeast
4 dl water

To shape

a little half-white flour
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How it's done

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Caramelized onions

Heat the oil and butter in a non-stick frying pan. Reduce the heat, add the onions and salt, cover and cook over a medium heat for approx. 20 mins., stirring occasionally. Remove the lid, sprinkle with sugar, continue to cook for approx. 10 mins. until the onions turn light brown. Remove the onions, leave to cool.


Mix the flour, salt and yeast in a bowl. Pour in the water, mix thoroughly with a wooden spoon. Mix in the onions. Cover the dough and leave to rise at room temperature for approx. 16 hrs.

To shape

Place the dough on a lightly floured work surface, shape into a ball. Place the dough ball on a well-floured tea towel, sprinkle with a little flour, cover and leave to rise at room temperature for a further 2 hrs.

To bake

Place the cooking pot (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Place the dough ball on a sheet of baking paper (approx. 20 cm in diameter), place in the pot along with the baking paper, cover and bake for approx. 30 mins. Remove the lid and cook for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.

Good to know
Tip: This bread can also be made without the onions.

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