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Chive Onion Bread

Maria G. Brooks
Chive Onion Bread is a flavorful homemade bread infused with the mild, onion-like taste of fresh chives and the sweetness of sautéed onions.
Soft, fluffy, and golden brown on the outside, this bread is perfect for toasting, making sandwiches, or serving as a side dish.
With simple ingredients and an easy step-by-step process, this recipe is ideal for both beginner and experienced bakers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Bread, Side Dish
Cuisine American, European
Servings 10 slices
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 Small bowl (for activating yeast)
  • 1 Skillet or pan (for sautéing onions)
  • 1 measuring cup
  • 1 Measuring Spoon Set
  • 1 Wooden Spoon or Dough Whisk
  • 1 Dough scraper (optional)
  • 1 Loaf pan or baking sheet
  • 1 Kitchen towel or plastic wrap (for covering dough)
  • 1 Cooling Rack

Ingredients
  

For the Dough

  • 3 ½ cups 440g all-purpose flour
  • 1 packet 2 ¼ tsp active dry yeast
  • 1 cup 240ml warm water (about 110°F/45°C)
  • 1 tbsp 12g granulated sugar
  • 1 tsp 5g salt
  • 2 tbsp 30ml olive oil

For the Flavor

  • ½ cup 60g chopped fresh chives
  • 1 medium 100g yellow onion, finely chopped
  • 1 tbsp 15g butter or olive oil (for sautéing onions)

Optional Add-Ins

  • ½ tsp 2g garlic powder or 1 minced garlic clove
  • ¼ cup 30g shredded parmesan or cheddar cheese
  • ½ tsp 2g black pepper or red pepper flakes (for spice)

Instructions
 

Step 1: Activate the Yeast

  • In a small bowl, mix warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy.

Step 2: Sauté the Onions

  • Heat 1 tbsp butter or olive oil in a skillet over medium heat.
  • Add chopped onions and cook until soft and lightly golden brown. Remove from heat and let them cool.

Step 3: Prepare the Dough

  • In a large mixing bowl, combine flour and salt.
  • Add the activated yeast mixture and olive oil, stirring until a rough dough forms.
  • Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.

Step 4: Incorporate Chives and Onions

  • Gently fold in chopped chives and sautéed onions, kneading for 2 minutes to distribute evenly.

Step 5: First Rise

  • Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 6: Shape the Dough

  • Punch down the dough to release air.
  • Shape into a loaf and place in a greased loaf pan (or shape into rolls on a baking sheet).

Step 7: Second Rise

  • Cover and let the dough rise again for 30–40 minutes, until slightly puffed.

Step 8: Bake the Bread

  • Preheat the oven to 375°F (190°C).
  • Brush the top of the dough with olive oil or melted butter.
  • Bake for 25–30 minutes, or until golden brown and sounds hollow when tapped.

Step 9: Cool & Serve

  • Remove from the oven and let cool on a wire rack for 15 minutes before slicing.
  • Serve warm or toasted with butter, soups, or sandwiches!

Notes

  • For a Softer Bread: Add 1–2 tbsp milk or yogurt to the dough for a richer texture.
  • For a Crunchier Crust: Bake on a preheated baking stone or place a pan of water in the oven to create steam.
  • Make it Dairy-Free: Use olive oil instead of butter for sautéing onions.
  • Storage Tip: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Keyword Chive Onion Bread