Best 6 Bacon Onion Bread Recipes

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Indulge in the savory goodness of Bacon Onion Bread, a delightful combination of crispy bacon, aromatic onions, and fluffy bread. This irresistible treat, perfect for breakfast, brunch, or a hearty snack, tantalizes taste buds with every bite. Discover two delectable variations: the Classic Bacon Onion Bread, a timeless favorite with its golden crust and tender crumb, and the Cheesy Bacon Onion Bread, an upgraded version that oozes with melted cheese, adding an extra layer of richness and flavor. Both recipes are easy to follow, requiring minimal effort and resulting in a homemade delight that will impress family and friends alike.

Let's cook with our recipes!

CARAMELIZED ONION AND BACON PULL-APART BREAD



Caramelized Onion and Bacon Pull-Apart Bread image

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 9

1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice
3 large onions, thinly sliced (about 8 cups)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
4 ounces smoked Gouda, shredded
4 ounces mozzarella, shredded
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
  • Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
  • Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
  • Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING



Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding image

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

400 g whole meal bread, crusts removed
300 ml hot vegetable stock or 300 ml ham stock
4 large onions, peeled and finely chopped
200 g smoked lardons or 200 g smoked bacon, cut into small pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon chopped fresh sage
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
3 large eggs, beaten
3 ounces shredded vegetable suet or 3 ounces melted butter
salt
black pepper

Steps:

  • Pre-heat oven to 190C/375F/gas mark 5.
  • Grease a large baking dish or tray about 12" by 8" in size.
  • Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
  • Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
  • Add the bacon and onion mixture to the soaked bread and mix well.
  • Add the rest of the ingredients - continue to mix them together thoroughly.
  • Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
  • Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
  • Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
  • Also great for picnics, brunch or breakfast.

BACON, CHEDDAR AND ONION BREAD (ABM)



Bacon, Cheddar and Onion Bread (ABM) image

Great with a bowl of steaming soup, or as toast for breakfast. Cook time will depend on your machine.

Provided by Mikekey *

Categories     Savory Breads

Time 4h10m

Number Of Ingredients 11

1 1/3 c water
2 Tbsp vegetable oil
1 tsp salt
2 Tbsp sugar
4 c all purpose flour
3 Tbsp nonfat dry milk powder
2 tsp active dry yeast
ADD AFTER THE BEEP:
2 c shredded cheddar cheese (i use sharp)
1/2 c cooked, crumbled bacon (or real bacon bits)
1/4 c dried onion flakes

Steps:

  • 1. Place all ingredients (except cheese, bacon and onion) in machine in order recommended by manufacturer.
  • 2. Set on Fruit and Nut (or raisin) cycle. When machine beeps, add cheese, bacon and onion.
  • 3. If your machine doesn't have this cycle, you can add everything at once, but it will "pulverize" the bacon (but you will still have the flavor).

BACON ONION BREAD



Bacon Onion Bread image

This savory bread features a tender interior and golden-brown crust. Serve it alongside Christmas dinner...or slice it for sandwiches at a holiday potluck or buffet.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 10

1-1/4 cups water (70° to 80°)
2 teaspoons butter
5 tablespoons dried minced onion
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup finely crumbled cooked bacon
4-1/2 teaspoons nonfat dry milk powder
3 cups all-purpose flour
2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select French bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

Nutrition Facts :

BACON, ONION AND RYE BREAD STUFFING



BACON, ONION AND RYE BREAD STUFFING image

Categories     Pork     Side     Thanksgiving

Yield 12 servings

Number Of Ingredients 11

One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
4 tablespoons unsalted butter
1 large sweet onion, such as Vidalia, halved and thinly sliced
1 celery rib, cut into 1/4-inch dice
1 teaspoon chopped sage
1 teaspoon thyme leaves
1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
2 1/2 cups chicken stock or low-sodium broth
1 egg
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper

Steps:

  • 1.Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl. 2.In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread. 3.Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight. 4.Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

BACON-ONION BREAD



Bacon-Onion Bread image

Savory quick bread flavored with bacon and onions. Delicious and unusual for sandwiches to go with soup or toast to go with omelets. The quality of the bacon will make a difference in the taste, so it's worth the extra cost for the good stuff. Plain nonfat yogurt can be used in place of the cottage cheese or sour cream to lower the calories.

Provided by littleturtle

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

6 slices bacon
2 tablespoons reserved bacon grease
1 small onion, peeled & finely chopped
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 large eggs, beaten
1 cup small curd cottage cheese or 1 cup sour cream
1/4 cup butter, melted (1/2 stick)

Steps:

  • Adjust oven rack to top third position, and pre-heat oven to 350°F.
  • Coat 9"x5"x3" loaf pan with cooking spray.
  • In a skillet, cook the bacon just until crisp.
  • Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
  • Discard all but 2 tablespoons of the bacon grease.
  • Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
  • In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
  • Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
  • Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
  • Spoon batter into the prepared loaf pan, smoothing it on top.
  • Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
  • Turn out onto a wire rack to cool before slicing.

Nutrition Facts : Calories 219.7, Fat 13, SaturatedFat 5.8, Cholesterol 58, Sodium 497.6, Carbohydrate 18.5, Fiber 0.7, Sugar 1.5, Protein 7

Tips:

  • For a crispy crust, brush the top of the loaf with melted butter before baking.
  • To add extra flavor, sprinkle some grated Parmesan cheese or chopped fresh herbs on top of the dough before baking.
  • If you don't have a loaf pan, you can also bake the bread in a greased 9x13 inch baking dish.
  • Be careful not to overmix the dough, as this will make the bread tough.
  • Let the bread cool for at least 10 minutes before slicing and serving.

Conclusion:

This savory and flavorful bacon onion bread is perfect for any occasion. It's easy to make and always a crowd-pleaser. Enjoy it as a snack, side dish, or even as a main course. Get creative and experiment with different types of cheese, herbs, and vegetables to make it your own. Happy baking!

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