The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Morton's Onion Bread

trenicar's picture

Morton's Onion Bread

Hi this is my first post.

9 years ago I visited Morton's restaurant next to the twin towers.

 I remember the meal was great, but the one thing that sticks in my mind is the loaf of hot bread that came with the meal.

It was Onion Bread and wondered if anybody had a recipe that would be similar to this

I have never found a loaf as good.

I live in France, in a small village where we have an artisan baker, he is quite experimental, and I try to bake as well.

I am English, but we both have a passion for fresh bread. 

This seems a great site and I look forward to trying some of the recipes, I will let you know how I get on


GrapevineTXoldaccount's picture

I'm sorry I can't help with your recipe request, I did a quick search for the recipe via the Internet, but came up empty.  :/

Might I suggest that you try sending the request to the corporate offices of Morton's?  Perhaps they will offer it, and if they don't, well....DARN!  You would at least know whether or not they will or won't...right?

Please keep us posted if you are blessed with the actual, or a similar recipe.  I've not had this bread, but the name of the restaurant is quite familiar. 

Happy baking to you!

ehanner's picture

If you really are interested in Mortons recipes here is a link to thier book at Amazon.


I don't know if the Onion Bread is one of the recipes but for $18. you can have a go at it. Let us know.


khaleas's picture

I have the book and the onion bread recipe is not in it unfortunately. A lot of other tasty recipes are...

ehanner's picture

I sent a note to the corporate office asking for the recipe. They just replied saying they give the recipe to commercial bakeries who sub contract for local markets and it's a big quantity formula. I replied that I could convert the recipe and would appreciate it if they could provide it. We'll see what happens. Their steaks are unbelievable!


trenicar's picture

Hi Eric

Thanks for the information, I hope you can get the recipe from Mortons.

I followed the thread and bought the book, I havent got it yet but it seems it wont have the recipe, hey ho. I am sure it will still find a good home with my other 300 cookery books!

Anyway thanks for your help, lets hope it is fruitful



trenicar's picture

Hi I recently tried to get the recipe from Mortons, sent the following

 General Inquiry

Type of Inquiry: other

Morton's Onion Bread 9 years ago I visited Morton's restaurant next to the twin towers. I remember the meal was great, but the one thing that sticks in my mind is the loaf of hot bread that came with the meal. It was Onion Bread and wondered if it would be possible to send me a copy of the recipe, even a commercial sized recipe would be fine. I have never found a loaf as good. I live in France, in a small village where we have an artisan baker, and I try to bake as well. I am English, but we both have a passion for fresh bread. I even bought a copy of the Mortons cookbook hoping to find a copy of the recipe, but unfortunately, it didnt have it. I really would appreciate your help Thanks



Dear Tim,
        Unfortunately , the baking company who created the recipe does not want it shared with the general public. I do apologize for any inconvenience this may have caused.


Capri Kinney
Guest Relations Coordinator
Morton's The Steakhouse
325 N. LaSalle Street
Suite 500
Chicago, IL 60654


So there we have it, they are not prepared to publish. I'll just have to experiment

Mini Oven's picture
Mini Oven

I would start with a brioche recipe and add re-hydrated dry onions.   See where that takes you.

Ocelaris's picture

blasted, so close. I had lunch there the other day, and the bread was fabulous. I'm not sure if there are onions IN the bread, or merely on top... but I think I'll stop by soon as it's close to my office. I seem to recall it was kind of sweet, I thought potato played a large part, with just dried onion topping. 

anra's picture

Hey all, I too can remember how good that onion bread at Moretons was, and i was looking around and found this recipe. I haven't tried it but intend to. Please try it and let me know if it is similar.

Caramelized Onion ChallahDirections:
  1. 1Melt 2 tablespoons chicken fat (schmaltz) in a large nonstick skillet over medium-low heat. Add onions, cover and cook until very soft, about 30 minutes, stirring occasionally. Uncover and cook until brown, about 25 to 30 minutes, stirring frequently. Cool completely.
  2. 2Melt 8 tablespoons schmaltz and cool to 110°F.
  3. 3Place yeast and sugar in bowl of mixer fitted with paddle attachment. Add 1/2 cup water and mix until yeast is dissolved. Gently mix in remaining 1-1/2 cups water, salt and cooled schmaltz. Mix in eggs 1 at a time. Add flour, 1 cup at a time, beating well after each addition and scraping down sides.
  4. 4Change to dough hook and knead 20 minutes or until very smooth. Turn dough out onto lightly floured work surface; knead 1 to 2 minutes. Place in large oiled bowl, turning to coat. Cover with plastic wrap and set aside in cool place to rise until doubled, about 2 to 2-1/2 hours.
  5. 5Punch dough down, turn out on lightly floured work surface and knead in onions. Return to bowl, cover with plastic, and let rise 1 hour. Transfer to large plastic bag, leaving room for dough to expand, and refrigerate overnight.
  6. 6Grease a 12" springform pan and line with parchment. Heavily flour work surface.
  7. 7Using floured hands, divide dough into 3 equal-size pieces. Flatten each piece into a rectangle and roll each into a 4-foot long cylinder. Take breaks during rolling so dough can rest. Pinch cylinders together at one end and braid loosely, pinching ends together. Starting at finished end, coil braid into circle, brush end with egg mixture and press into braid. Transfer to prepared pan. Cover with bath towel. Let rise until doubled and very light, about 2 to 2-1/2 hours.
  8. 8Place baking stone in oven. Preheat oven to 375°F Brush bread with egg mixture. Place bread in pan on top of baking stone. Bake 20 minutes. Gently remove bread from pan and transfer to the stone. Brush again with egg wash. Bake 50 to 55 more minutes, or until challah is well browned. Cool on wire rack.

Read more:

Ocelaris's picture

Wow, 10 Tbsps fat! Well, I know it must have had some fat/protein, but I wouldn't go so far as calling it a Challah. Maybe a half Challah, it was fluffy, just not that fluffy. There wasn't much special about the bread, like it wasn't particularly flavored, just that it was hot, some protein/fat fluffy, and onions on top. I have no idea how they do those sticky onions on top, is it rehydrated onions? 

I tried something like the above recipe once, I did butter/oil and fresh onions, browned them, and put them in the bread to ferment overnight, and that was pretty bad... just not the same "oniony" flavor that I was going for, maybe the onions needed to dry out more. 

Thanks for bringing the subject, reminds me what I'm going to be baking tomorrow!

ph_kosel's picture

There is a copycat recipe here:

I first ate at Morton's this week and their onion bread IS truly remarkable.  The copycat recipe above calls for a bit of pineapple juice - I didn't notice that taste while at Morton's but a Martini may have dulled my palate a bit. The bread at Morton's was lusciously soft, dense and satisfying.

leucadian's picture

Norm Berg is famous around here for his Onion Rolls (and his technique for using dehydrated onions), and Eric Hanner posted a great summary and photos of Norm's recipe. And Stan Greenberg published 'Inside the Jewish Bakery' with many of Norm's recipes. Sadly Norm and Eric are gone, but their bread lives on here:

This would be a reasonable start to a delicious dinner loaf.

JB030700's picture

I used to work for a bakery that made the Onion Bread for Mortons. 

It is a straight dough formula. no sourdough or preferment.  Ingredients are water, compressed yeast, granulated sugar, 12.5% flour, butter/margarine blend, eggs, salt and fresh diced onions and I believe it had some poppy seeds mixed into the onions.

The main thing I remember about making these boules is how we proofed them to the point of almost collapsing (not a lot of oven spring)  and if the crew was too rough in egg washing the boules, they would collapse. 

Wish I could provide the recipe but signed a non disclosure agreement when I joined.

trenicar's picture


I seem to remember that there were pieces of onion in the bread not just on top, is that correct?

Also I noticed your ingredients used fresh onion not dried.

Thanks for the info though , probably need to experiment a bit