Bread Machine Caramelized-Onion Bread

This bread is made for onion lovers! Ribbons of caramelized onions swirl their distinctinve sweet flavor throughout this savory bread. MORE+ LESS-

By Betty Crocker Kitchens

January 21, 2009

Caramelized Onions

tablespoon butter or margarine

medium onions, sliced

cup water

tablespoon olive or vegetable oil

cups Gold Medal™ Better for Bread™ flour

tablespoons sugar

teaspoon salt

1 1/4

teaspoons bread machine or quick active dry yeast

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1

In 10-inch skillet, melt butter over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
2

Measure carefully, placing all ingredients except onions in bread machine pan in the order recommended by the manufacturer. Add 1/2 cup of the onions at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. (Reserve any remaining onions for another use.)
3

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.

The onions need to cook slowly, so the natural sugar in them can caramelize and develop that delicious, delicate sweet flavor. So be patient, and don't increase the heat to make the onions brown more quickly.
If your bread machine doesn't have a Raisin/Nut signal, add the caramelized onions 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.