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Soda Bread With Caramelized Onion and Caraway

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“Copied from Bon Appetit October 2005. This recipe is courtesy of The Buttery restaurant in Glasgow, Scotland. I posted it here for safekeeping.”
READY IN:
55mins
YIELD:
1 round loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
  3. Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
  4. Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
  5. Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
  6. Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
  7. Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
  8. Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
  9. Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
  10. Dust the top of the dough with a light dusting of flour.
  11. Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
  12. Transfer to wire rack to cool.

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