Recipe Review

I Tried Onion Bread and It’s a Crunchy, Buttery 10/10

published Aug 27, 2022
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Photo of carolina gelen onion bread.
Credit: Meredith Schwartz

I love everything Carolina Gelen does (and I know I’m not alone). Not only are her Reels beautiful and fun, but the recipes themselves are also inspiring and delicious. They also tend to be on the allium-forward end of the spectrum. One of her recent creations is onion bread. And because it’s a twist on one of my favorite appetizers — garlic bread — I knew I had to try it.

How to Make Carolina Gelen’s Onion Bread

First, take a stick of butter out of the fridge to soften as you prep the onions and herbs. When it comes to the onions, you can choose your own adventure. I used two medium yellow onions but Carolina used pearl onions. Shallots would work, too. Cover the onions with plenty of extra-virgin olive oil and simmer in a small pot for 20 minutes over medium-low heat until they’re nice and jammy.

While that’s rolling, it’s a good time to turn the oven on to 350°F and mince three tablespoons of chives and two tablespoons of parsley. Once the onions are jammy and translucent, set a fine-mesh sieve over a bowl and strain them from the oil (save that caramelized-oniony oil for another use).

Mix the onions with the softened butter, the minced herbs, and a pinch of salt. Slice a loaf of bread in half lengthwise, then slather the onion mixture all over both halves. Pop them in the oven for about 15 minutes, or until the edges are golden-brown. Hit them with some freshly grated Parmesan, slice, and enjoy! 

Credit: Meredith Schwartz

My Honest Review of Carolina Gelen’s Onion Bread

This onion bread is like garlic bread’s sweeter, less abrasive cousin and it’s hard not to like. The butter seeps deep into the soft, cloud-like interior, but the outside stays nice and crunchy. Being that it’s tomato season, I cannot stop thinking about how perfect it would be dipped into fresh tomato soup — it’s not overpowering and yet it’s flavorful as ever. Onion bread gets a 10/10!

Bonus: The recipe yields leftover onion oil. Do not discard it! Use it to upgrade other dishes. My mind’s on spaghetti aglio e olio, or my next lemon vinaigrette for an extra layer of flavor. 

Credit: Meredith Schwartz

Tips for Making Carolina Gelen’s Onion Bread

  1. Make the onion mixture ahead of time. Make the onion spread up to a day or two ahead of time. Then, right before you’re ready to serve, simply slice the bread in half, slather, and bake! It’s the perfect snack to serve a crowd without missing the party. 
  2. If you’re using pearl onions, soak them first. Peeling pearl onions is one of the most tedious kitchen tasks. To make it just a little bit easier, soak them in water for 30 minutes to an hour before peeling. Cut off the root end and peel from there. It won’t be perfect, but it will shave a couple of minutes off your prep time.