If you like onions and garlic, then this is the recipe for you! It’s a garlic bread recipe that’s loaded with onions and drenched in butter and it pairs perfectly with a large bowl of pasta or soup. This Garlic Bread with Onion recipe is the ultimate accessory for comfort meals.
I credit this recipe to my mother in law. My mother-in-law loved onions. She also loved garlic. And, she loved cooking. This is one of my favorite recipes she passed down and it since it’s such a twist on plain garlic bread – it always impresses guests.
This garlic bread with onions is exactly what it sounds like – a thick, hearty bread stuffed with butter, garlic, and onions. It’s pretty easy to adjust to your own tastes, which we do depending on if garlic lovers or onion lovers are eating it. Meg and I love both, so you can bet we stuff if with a maximum amount of garlic and onions.
You can add dried herbs or cheese to the loaf, too. Also, it’s a recipe that’s doesn’t rely heavily on measurements, though we’ve listed some measurements as rough guidelines. Feel free to add more or less of what you want. Except butter. Don’t skip on butter, because you can never have too much. Can you?
The line-up for this recipe is minimal. Garlic, onions, butter, and salt. If you’re using salted butter, then omit the salt. You’ll need a baking tray and a large sheet of tin foil, large enough to wrap the bread. Easy peasy!
First up, turn the oven on to 375 degrees.
Then, slice the loaf into 1/2 inch to 1 inch thick sections. To kept the loaf intact, it’s not necessary to cut all the way through the bottom crust. Place the bread on the prepared tin foil. You’ll want to transfer the bread to the prepared tinfoil before you stuff it, because it’s hard to transfer a onion loaded loaf of bread than it is to transfer a plain loaf.
Next, cut the onion into very thin slices. My mother-in-law had amazing knife skills, but I don’t. I originally had the OXO mandolin slicer, but I find this Japanese slicer gets the onion paper thin.
You have two choices here.
I like to melt the butter and mix in the minced garlic and salt, then spoon the butter mixture between the slices. After that, I stuff each slice with a handful of onions.
However, my mother-in-law would just stuff each slice with a thin shaving of butter and minced garlic, and then she’d cram as many onions as she possibly could into each slice. She’d finish it off with a sprinkling of salt into each slice.
When you’re stuffing the slices, keep in mind that sometimes the bread will break. It’s okay. It’s just a small casualty, but that’s why we’re stuffing it onto of the tin foil! this way, even if it breaks, we can still bake up all the rogue onions that tried to escape.
Either way, it will taste divine get your bun ready and wrapped. Wrap tightly in tinfoil, and pop in the heated oven. Let cook for 45 minutes. Unwrap, top with parsley. Ta-da!
A few quick notes on the Garlic Bread with Onions…
- You can use dried herbs and spices if you want. If I don’t have onions or garlic, I have substituted them for dried powders by mixing them in with the melted butter. Oregano is another fun herb to add into the butter.
- If you use salted butter, than omit the extra salt.
- You can use any kind of thick loaf. Just use a loaf that has a thick crust, and that can hold up to being drenched in butters and stuffed with onions. Usually a denser loaf will yield great results.
- Though this recipe is really simple, it does need to bake for 45 minutes in the oven. You won’t want to skimp on time in the oven, because you really want the onions to cook. I’ve taken the loaf out of the oven prematurely, and the onions don’t have time to cook and turn out slightly raw.
- Need something to pair this with?! We love this bread with our InstantPot Tomato Soup recipe!
Loaded Garlic and Onion Bread Recipe
- 1 loaf of crusty bread
- 6 tbsp unsalted butter
- 1/2 tsp butter
- 1 tbsp minced garlic
- 1 whole onion, thinly sliced
- Cut your loaf into several thick slices, taking care not to cut through the bottom of the loaf.
- Melt butter and garlic and salt together.
- Evenly spoon the butter mixture into each slice of bread.
- Evenly stuff each slice with onion.
- Bake for 45 minutes at 375 degrees.
- Remove and let cool about 5 minutes before removing tin foil.