Caramelized onions almost melt into the dough for a sweet flavor and smooth texture. Traditional soda bread packed with raisins often tastes sugary, but rosemary puts this version firmly in the savory category. We’ve eaten this bread with corned beef sandwiches, chopped into croutons for panzanella salad, and simply spread with lots of salted butter – all delicious, all leave you craving another slice!
Honesty: I made this loaf last week planning to take it to work in the morning, but then our neighbors came over for an impromptu game night that lasted much too late – and we ate the whole dang thing. Sorry, coworking friends.
And when I started to make corned beef and cabbage on Saturday afternoon, Kirk pulled out the caramelized onions & flour and asked where I wrote down the recipe. So yes, if you must know, we ate two loaves of this bread in a single week and have absolutely no regrets.
It doesn’t seem right to keep it from you for a whole year until next St. Patrick’s Day, considering how much we love this recipe. So here it is, and this is one that’s definitely worth pulling out year-round!
Savory soda bread packed with creamy caramelized onions & rosemary is an easy no-knead, no-rest, six-ingredient bread recipe that's worth making all year round!
- 16 oz. flour about 3 1/4 cups
- 1 1/2 t. salt
- 1 1/2 t. baking soda
- 1 cup caramelized onions chopped
- 1/4 cup fresh rosemary minced
- 14 oz. buttermilk about 1 3/4 cups
Preheat oven to 450°F.
Combine flour, salt, and baking soda in a large bowl. Fold in caramelized onions and rosemary and mix well. Slowly pour buttermilk into the dough while stirring, just until dough comes together.
Line the bottom of a dutch oven with a square of parchment paper. Scoop dough onto the parchment paper and smooth into a boule shape. Score deeply with a sharp knife.
Cover and bake at 450°F until golden, about 45 minutes. Uncover and continue baking until deep brown, about 10-15 minutes.
Transfer bread to a wire rack to cool. Let cool for at least 30 minutes before slicing.