The Fresh Loaf

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Caramelized Onion and Herb Sourdough (inspired by StoveTop Stuffing)

StevenSensei's picture

Caramelized Onion and Herb Sourdough (inspired by StoveTop Stuffing)

I didn't have a plan for this week and had a request for some kind of onion bread. After searching around I found an onion and sage bread. Reading more about that someone mentioned that the bread tasted kind of like a Thanksgiving Stuffing. AH HA! Inspiration strikes. If I can make an onion bread with some herbs, why not make a Thanksgiving Stuffing bread. One of the easy to make instant bread stuffings in America is StoveTop stuffing. Bread crumbs, a seasoning package, and some chicken stock to hydrate...cooked on the stove or in the oven. Yes, this is a Thanksgiving staple, and a flavor I haven't had in years now. A quick google search for the ingredient list I had my plan. Make a slightly elevated version in sourdough form. 


I started by caramelizing some onions (roughly 4) in a bit of butter until golden brown and roasting 3 heads of garlic in the oven. Once done those were combined together to make the onion garlic base. I used fresh herbs from my porch garden (rosemary and sage) but had to go with a bit of dried thyme because it doesn't grow well in my climate. Followed the usual process for prepping the levain and preparing a sourdough loaf as usual, adding the herbs to the second stretch and fold as I would any other inclusion. It smelled really good when going through the bulk and shaping...and the baking....

Herb and cracked pepper mix along with the golden onion and garlic. Fun bonus, I had some left over and turned it into a great onion dip.

The bread ended up a bit darker than I wanted and what normally happens with my loaves but I'm guessing it is from the residual sugars from the onion. It doesn't effect the flavor but I probably could have pulled this 5 minutes earlier. 

Perfectly happy with the crumb and the distribution of onion, garlic, and herbs. 


Tasting Notes: Memories are locked to things like music, smells, and taste...and boy does this one pack in some great memories. The flavor very much tastes like a good version of Thanksgiving Stuffing. I can't wait to try this as a sandwich. When asked my family gave this evaluation.... "This bread has no business being this good"! I can't argue with that. The herbs, onion, and garlic all blend together to make something greater than the individual contributions. 

Time/Effort: 3 days (Growing Levain, Mixing Dough, Baking) Normal for sourdough for my process. Maybe an hour or so of extra time spent the night before mixing to cook the onions and garlic, but honestly, worth the time. 

Would I make it again: Yes, without a doubt in my mind. Super happy with this one and can't think of any adjustments I would make to it other than to watch the final browning to have it not be as dark. Oh, and this would probably also be really really good as a focaccia! 


Benito's picture

Looks and sounds delicious Steven.


clevins's picture

All flavors I love. And I'm getting bored with my weekly bread, so this arrived at the right time.

StevenSensei's picture

I hope you like it. I'll be looking for your post and thoughts when you do your version!

Isand66's picture

Great looking bake…wonderful combo of flavors.