Favourite Sweet Onion Bread
Submitted by derb
Sweet onion bread is a savory-sweet quick bread with caramelized onions, fresh ginger, apple juice, and a tender egg-white-lightened crumb. A unique loaf for cheese boards, soup nights, and brunch.
YIELD
16 servingsPREP
25 minCOOK
1 hrsREADY
1½ hrsThis is the kind of bread that surprises everyone at the table. Caramelized onions, fresh ginger, and a splash of apple juice build sweet-savory complexity that lands somewhere between savory pound cake and a fancy quick bread, with cracked black pepper for an unexpected little kick.
Caramelizing the onions for the full 10 minutes is essential. Pale, undercooked onions taste raw and harsh in the loaf. Properly caramelized onions go deep golden and turn meltingly sweet, the kind that disappear into the batter and leave behind little jammy pockets.
The folded-in beaten egg whites are what give this loaf its surprisingly light texture. Most quick breads are dense; this one rises tall and airy, more like a soufflé-style chiffon than a banana bread.
The combination of fresh ginger and apple juice gives a subtle sweetness without making the bread sugary. It’s the secret undertone that makes people ask, “What’s IN this?"
Pro Tips
- Use a yellow or sweet onion (Vidalia, Walla Walla) for the deepest caramelization. Red onions go bitter; white onions stay sharp.
- Let the caramelized onions cool slightly before adding so they don’t scramble the egg yolks.
- Don’t overmix after folding in egg whites. Gentle strokes only, until just incorporated. Overmixing deflates the air bubbles you just worked to whip in.
- Slice once cooled completely. This bread is fragile when warm but slices beautifully at room temperature.
Variations
- Stir in 4 ounces of crumbled goat cheese or feta for tangy savory bites.
- Add 2 sprigs of fresh thyme leaves to the onions during the caramelization for an herby finish.
- Serve sliced and toasted with sharp cheddar and apple slices for a quick lunch.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Grease a 9 x 5 x 3 inch loaf pan.
In a sauté pan, heat the olive oil.
When the oil is hot, caramelize the onions for about 10 minutes.
In an electric mixer with a whip attachment, whip the egg whites until stiff.
Switch the whip attachment to a paddle attachment and cream the butter and sugar together.
Add the egg yolks, one at a time, beating well after each yolk.
With the machine running add the apple juice and ginger.
In another bowl, combine the flour, baking powder, salt and pepper, together.
With the machine on low speed, alternate adding the flour ⅓ at a time with the milk.
Do not over mix the batter.
Fold in the stiff egg whites.
Pour the batter into the prepared pan.
Bake for 50 to 60 minutes or until the center of the bread comes out clean.
Remove the pan from the oven and invert onto a wire rack.
Allow the bread to cool for 5 minutes before slicing.
Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
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