Best 5 Onion Poppy Seed Ring Recipes

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Indulge in a culinary journey with our delectable Onion Poppy Seed Ring, a savory masterpiece that combines aromatic onions, crunchy poppy seeds, and a medley of cheese in a golden-brown crust. This tantalizing dish, perfect for any occasion, is sure to impress your taste buds and become a new favorite. Explore our collection of recipes, ranging from a simple 5-ingredient version to a more elaborate one featuring a rich poppy seed filling. Each recipe is meticulously crafted to guide you through the process of creating this savory delight, ensuring perfect results every time.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONION AND POPPY SEED HAMANTASCHEN



Caramelized Onion and Poppy Seed Hamantaschen image

Traditionally filled with apricot, prune or poppy seed jam, triangular hamantaschen cookies are a prized treat for the Jewish holiday of Purim. This dessert serves as a reminder of the Jewish people's deliverance from Haman, who sought to exterminate Persia's Jews in the fifth century B.C. This recipe is fully savory, tucking crumbled feta under thyme-scented caramelized onions, but you could just as easily fill the buttery dough with sweet jam to please traditionalists. When forming hamantaschen pastries, make sure to leave an opening wide enough for the filling to be visible but small enough to retain moisture.

Provided by Joan Nathan

Categories     snack, finger foods, pastries, side dish

Time 1h15m

Yield About 36 hamantaschen

Number Of Ingredients 16

2 cups/255 grams unbleached all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Kosher salt
10 tablespoons/140 grams cold unsalted butter, cut into cubes
1 1/2 teaspoons balsamic vinegar
1 large egg, yolk and white separated
Ice water, as needed
1 tablespoon extra-virgin olive oil
1 large onion, halved and very thinly sliced
2 fresh thyme sprigs
1 fresh or dried bay leaf
1 teaspoon honey
Freshly ground black pepper
1 tablespoon poppy seeds
3 ounces good-quality feta or goat cheese, crumbled (about 1/2 cup)

Steps:

  • Mix the flour, sugar, baking powder and 1 teaspoon salt in the bowl of a food processor. Add 9 tablespoons butter and pulse until coarse crumbs form. Add 1/2 teaspoon balsamic vinegar and the egg yolk and pulse, adding 2 to 3 tablespoons or so of ice water if needed to form a soft dough. Wrap the dough in waxed paper or plastic wrap and refrigerate, about 30 minutes.
  • Meanwhile, heat the oil and the remaining 1 tablespoon butter in a medium nonstick pan over medium-low. Add the onion, thyme, bay leaf and honey, season with salt and pepper and cook, stirring occasionally, until caramelized, about 20 minutes. Discard the thyme sprigs and bay leaf. Stir in the poppy seeds and the remaining 1 teaspoon balsamic vinegar and season to taste. Let cool.
  • Remove the dough from the fridge, heat the oven to 375 degrees and cover 2 large baking sheets with parchment paper.
  • Roll out the dough onto a floured surface until 1/8 inch thick. Using a 2 1/2-inch round mold or glass, cut the dough into rounds. Top each round with a hefty pinch of cheese in the center, then a heaping teaspoon of the cooled onion mixture. Working with one round at a time, dip a pastry brush or your finger into the egg white and moisten the edges of the excess dough surrounding the filling. Fold up 3 sides of the round to form a triangle, partly covering the filling with the dough, and pinch the dough firmly at all 3 tips of the triangle. Transfer to the parchment-lined baking sheets and repeat to make about 36 hamantaschen.
  • Bake until golden, rotating midway through baking, 15 to 20 minutes, then serve warm.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 1 gram, TransFat 0 grams

ONION POPPY-SEED ROLLS



Onion Poppy-Seed Rolls image

Provided by Joan Nathan

Categories     side dish

Time 30m

Yield 12 onion rolls

Number Of Ingredients 6

1/2 recipe for challah dough
1/2 medium onion, diced
2 tablespoons poppy seeds
1/2 teaspoon coarse salt
3 tablespoons vegetable oil
1 large egg

Steps:

  • Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
  • Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
  • Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.
  • Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour.
  • Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams

POPPY SEED BISCUIT RING



Poppy Seed Biscuit Ring image

It takes just a few simple ingredients to dress up refrigerated biscuits and form this pretty ring. Elnora Willhite from Ontario, California recalls, "My daughter Robin first brought these rolls to a family celebration. Now they're a must at special occasions and family get-togethers."

Provided by Taste of Home

Time 30m

Yield 10-15 servings.

Number Of Ingredients 5

1/3 cup butter, melted
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1/2 teaspoon dried minced garlic
2 tubes (12 ounces each) refrigerated buttermilk biscuits

Steps:

  • In a shallow bowl, combine the butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits; dip in butter mixture and stand up on end in a lightly greased 10-in. fluted tube pan., Bake at 400° for 14-16 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 235mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

ONION AND POPPY SEED PURIM RING



Onion and Poppy Seed Purim Ring image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 1 (2-pound) ring, about 12 inches across

Number Of Ingredients 13

1 envelope instant yeast
3 3/4 cups bread flour
3/4 cup warm water (about 110 degrees F)
2 large eggs, plus 1 for glazing
1/2 cup vegetable oil
1 1/2 teaspoons table salt
1/4 cup sugar
Onion Filling, recipe follows
Poppy seeds or sesame seeds, for sprinkling
1 1/2 cups minced yellow onion
1/2 cup poppy seeds
1/2 teaspoon table salt
6 tablespoons unsalted butter, melted

Steps:

  • In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
  • Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now to clean it and warm it if you would like to use if for fermenting the dough).
  • Place the dough in the warm cleaned bowl and cover it with plastic wrap. Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen.
  • Line a round pizza pan or a large baking sheet with foil and oil it generously, or line it with parchment, which needs no oil.
  • When the dough has doubled in bulk, it is ready to shape; do not punch it down. Cut the dough into 2 pieces. Roll each piece into a 30-inch strand, then, using a rolling pin, roll each strand into a 30 by 4-inch rectangle. Spoon a heaping line of half the filling down the center of the dough. Pull the long edges up over the filling and pinch them together. Arrange the strands side by side, with the seams down. Beginning in the middle, cross 1 strand over the other, being careful to keep the seams facing down, and continue to cross the strands until you reach their ends. Pinch the ends together. Bring the ends around to form a ring and pinch the ends together.
  • Carefully pick up the ring, place it seam side down on the prepared pan or sheet, and cover it well with plastic wrap. Let the ring rise until very soft and tripled in size, about 1 hour. Meanwhile, 30 minutes before baking, arrange an oven rack in the lower position and preheat the oven to 350 degrees F.
  • Beat the egg with a pinch of salt for glazing the ring.
  • When the ring has tripled in size and the dough does not push back when gently pressed with your finger but remains indented, brush it with the egg glaze. Sprinkle it with poppy seeds or sesame seeds, if desired. Bake for 45 to 50 minutes or until very well browned. After 30 minutes of baking, turn the pan around so that the ring browns evenly. When the ring is done, remove it from the oven and let it cool on a rack.
  • Combine all ingredients in a bowl. Set aside until the bread is ready to be filled.

SWISS-ONION BREAD RING



Swiss-Onion Bread Ring image

My pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy bread is a cinch to make. -Judi Messina, Coeur d'Alene, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 loaf (12 servings).

Number Of Ingredients 5

2-1/2 teaspoons poppy seeds, divided
2 tubes (11 ounces each) refrigerated French bread
1 cup shredded Swiss cheese
3/4 cup sliced green onions
6 tablespoons butter, melted

Steps:

  • Sprinkle 1/2 teaspoon poppy seeds in a greased 10-in. fluted tube pan. Cut the dough into forty 1-in. pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the butter. Repeat layers. , Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.

Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use a sharp knife to thinly slice the onions. This will help them cook evenly and prevent them from burning.
  • Soak the poppy seeds in warm water for 15 minutes before using them. This will help them soften and release their flavor.
  • Make sure the butter is cold and cut into small pieces before adding it to the dough. This will help create a flaky crust.
  • Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from sticking to your hands and make it easier to work with.
  • Bake the onion poppy seed ring in a preheated oven. This will help ensure that the ring cooks evenly.

Conclusion:

The onion poppy seed ring is a delicious and easy-to-make bread that is perfect for any occasion. With its flaky crust, savory onion filling, and crunchy poppy seed topping, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe to try, give the onion poppy seed ring a try. You won't be disappointed!

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