Onion Bread Recipe


Preparation Time12 MinCooking Time10 Min
Ready In22 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
VegetarianMain Ingredient


 Instant minced onion1⁄4 Cup (4 tbs)
 Hot water1 Cup (16 tbs)
 Cornflake crumbs1⁄2 Cup (8 tbs)
 All purpose flour2 Cup (32 tbs)
 Whole wheat flour1 Cup (16 tbs)
 Rye flour1 Cup (16 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Baking powder3 Teaspoon
 Baking soda1 Teaspoon
 Dried oregano leaves1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Buttermilk1 Cup (16 tbs)
 Vegetable oil2⁄3 Cup (10.67 tbs)
 Eggs2 , slightly beaten

Nutrition Facts

Serving size

Calories 1008 Calories from Fat 387

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 112.6 mg

Sodium 1272.8 mg53%

Total Carbohydrates 131 g43.6%

Dietary Fiber 12.8 g51.4%

Sugars 3.2 g

Protein 25 g50.6%

Vitamin A 15.6% Vitamin C 12.1%

Calcium 42.2% Iron 90.4%

*Based on a 2000 Calorie diet


In small bowl combine onion and hot water.
Set aside.
Generously grease two 8 x 5-in loaf dishes.
Coat bottom and sides of each dish with fine cornflake crumbs.
In large bowl combine flours, cheese, baking powder, baking soda, oregano, salt and pepper.
In medium bowl mix remaining ingredients.
Add with onions and water to dry ingredients, stirring until moistened.
Pour half in each loaf dish.
Shield ends of dishes with foil.
Place one loaf at a time in oven on saucer.
Microwave at 50% (Medium) 6 minutes, rotating every 2 minutes.
Remove shields.
Increase power to High.
Microwave 1 1/2 to 2 minutes, or until top springs back when touched lightly and no unbaked batter appears through bottom of dish.
Let stand on counter 10 minutes.
Loosen edges.
Invert on wire rack; cool.
Wrap each loaf.
Label and freeze no longer than 1 month.
To serve, unwrap and place one loaf on plate.
Microwave at 50% (Medium) 3 1/2 to 5 minutes, or until wooden pick can be easily inserted, rotating 1 or 2 times.