I’ll be the first to admit: I don’t love onions.
Not unlike Beets, I know they’re good for me, but I just can’t get over my dislike of their texture.
Maybe that’s one of the reasons that I’m constantly coming up with new ways to use them in my recipes that will change my mind some day about the texture of one of the World’s most popular vegetables. I love the smell, particularly around holiday time with butter and celery simmering away along side them in a pan. I love onion rings. Unless the breading comes off and I get a mouthful of that slimy strip of thick onion. Not my favorite. I love toasted onion seasoning, onion soup (without the onion), and I even love onion bread as witnessed here in this lovely pan of Onion Barley Bread I have for you today. If I can’t feel that onion texture in a bite, I’m in love with everything else about the old onion.
I hope this simple onion loaf will help to change anyone’s mind about using onions in your cooking.
If you love Onions, you’ll love this simple, hearty loaf already. If you don’t love Onions, give it a try. It may surprise your taste buds and become a new favorite for the holidays or family gatherings. Spectacularly good served hot with a little homemade jam or vegan butter. You can also slice the whole loaf in half, long wise, to make a sandwich loaf for a fall picnic or surprise a special friend with your homemade gift of bread.
The aroma of this loaf in your oven may just win over your Onion plight.
- 3/4 cups Rolled Oats
- 4 1/4 cup Unbleached Organic White Flour
- 1 tsp. Sea Salt
- 1 1/2 cups Warmed Water or Nut Milk
- 2 tsp. Yeast
- 1 - 2 Tbs. Toasted Onion Powder
- 1 tsp. Sugar
- 2 cups Barley, cooked and cooled to room temperature
- 1 medium Onion, chopped
- 1/4 cup Coconut Oil
- In a fry pan over medium high heat, saute your onion along with the Coconut Oil and dry BBQ rub, stirring frequently until the onion is softened and more translucent. Set the cooked onion aside, reserving the liquid in the pan, to cool completely before adding it in with your bread dough.
- Heat your water or milk to about 110 degrees. Stir in the sugar and yeast and set aside to allow the yeast to grow and become frothy.
- Combine in a large mixing bowl: Flour, Oats, Salt and Onion Powder. After your yeast has grown frothy (about 5 minutes) add in the Yeast / Water mix and the pan drippings from the onions with your dry flour mix. With clean hands, work the mixture into a dough until it is formed into a ball and cleans the side of your bowl.
- Fold in your cooked Barley and the cooked Onions (this works best with clean hands again)
- Your dough should have a good stretchy feel and not be too sticky. Form a loaf shape with the dough and place into a greased 9 X 9 round pan or the equivalent.
- Allow the pan with dough to sit, covered with a clean cloth for about 1 hour to rise.
- Heat oven to 400 degrees and bake your Onion Barley loaf for 45 minutes and up to 1 hour until the top browns and springs back when touched lightly with your fingertips.
- Best served warm but will keep in the fridge for up to 1 week, covered.
- Makes 1 9" loaf or about 8 pieces.
- Add in ideas: Olives, Jalepeno Peppers, 2 - 3 Tbs. Hot Sauce, Rosemary, Garlic Powder, White Sesame Seeds, Pepitas, Red Pepper Flakes....
Have a great week All! Do you love Onions?
I’ll be sharing another wonderful entry for the “Family Favorite Desserts” event coming up on Wednesday.
More from my site
- Strawberry Candied Tomato Chia Jam
- From Dianne’s Vegan Kitchen – Dianne’s “Chocolate Cream Pie” – Family Favorite Desserts entry for September