Nothing beats the aroma of freshly baked onion buns, filled with the sweet, savory flavor of caramelized onions and a touch of onion powder. These buns are soft, fluffy, and packed with rich, caramelized onion flavor – a must-try for any bread lover.
This easy recipe combines the rich flavor of caramelized onions with the softness of freshly baked buns. The onions are cooked low and slow with dried thyme, adding depth and a subtle herbal note.
The dough itself is easy to mix, and I include step-by-step photos, a video tutorial and in depth instructions so that beginners can make it at home, and deliver bakery-quality results.
These onion buns are incredibly versatile. Use them for burgers, sandwich fillings, or alongside a warm bowl of navy bean soup or a hearty stew.
They’re a great way to elevate a meal without needing fancy ingredients. Plus, the egg wash gives the buns a beautiful golden finish, and the extra onions on top add a delightful texture and flavor boost.
Ingredients
See the recipe card for exact amounts.
- flour: use all-purpose flour for this recipe.
- milk: warm milk activates the yeast and keeps the dough moist. I use almond milk because I prefer it over cow’s milk, but you can cow’s milk if you use it in your house.
- yeast: I use instant yeast. Instant yeast doesn’t need to be proofed in warm liquid before use which saves 1 step and about 10 minutes. Instant yeast also rises quicker than active dry yeast, meaning you get to eat these onion buns faster! Yay.
- sugar: feeds the yeast and balances the savory flavors.
- onion powder: enhances the onion flavor in every bite.
- salt: balances the flavors. Dough without salt doesn’t have much flavor so don’t skip this.
- onions: caramelized with butter and thyme, these bring sweetness and umami to the buns.
- dried thyme: adds an herbal note that complements the onions.
- oil and butter: used for caramelizing the onions and adding richness.
- egg wash: helps the buns brown beautifully and adds shine.
Substitutions
- yeast: if you use active dry yeast instead, make sure to proof it in warm milk before adding it to the rest of the ingredients and don’t add salt directly to the yeast mixture.
- thyme: you can skip this if you don’t have it or just prefer to have an all-onion flavor.
Onion Caramelizing Tip
Caramelizing onions takes time! You can go for sautéed onions instead of caramelized onions if you want to save time, but the caramelized onions will add the sweetest, boldest flavor.
Instructions
Prep Tips
There are a lot of step-by-step photos for this recipe because bread can be trickier to make than some recipes and I wanted to show you every step of the process, to help you have as much success as possible the very first time you make this recipe.
If you’ve made my brioche buns, you should have no problem making this recipe. If you haven’t made them, the photos will help and you can watch a video tutorial in the recipe card.
- Heat a skillet over medium heat and add the butter and oil. Add the onions, thyme, and salt. Cook for about 5 minutes without stirring.
- Turn the heat to medium-low and cook for 25-40 minutes, stirring often, depending on how well done you want the onions. Add a splash of water here and there if they start to catch on the pan. I use a non-stick pan. I cooked mine for about 20 minutes for this tutorial. Set aside to cool.
- While the onions cool, add the flour, yeast, onion powder, sugar, and salt to the bowl of a stand mixer. Stir to combine. You can also make this recipe by hand. Each step will take a bit longer by hand.
- Add the warm milk.
- Add most of the onions, reserving about 1/4 of them for topping the buns. Mix on medium to combine.
- The dough will start to come together after a few minutes. If it looks like it’s soft and attached to the bowl at the bottom, and feels very sticky, add more flour, a tablespoon at a time, mixing well.
- Add flour and mix until the dough comes together in a ball away from the sides of the bowl. It will still be sticky on your hands. You should be able to shape it into a ball with a bit of work. If it’s all over your hands, add more flour by the tablespoon.
- Set the dough in a clean bowl.
- Cover with plastic wrap and a towel and set in a warm place to rise, until doubled in size, about 30-60 minutes.
- Move the dough to a lightly floured counter.
- Fold the dough over onto itself a few times and form a ball. Flatten the ball into a disc. The dough should no longer be sticky or tacky.
- Cut the dough into 9 pieces. I use a bench scraper. For more accurate measuring, you can weigh each dough ball. Each one should weigh around 100 grams.
- Form each portion into a ball and pinch the seam together on the bottom.
- Put the dough ball seam side down on the counter and, shaping your hand like a cup, place it over the dough ball and roll the dough on the counter so that it forms a smooth round ball. Watch the video in the recipe card to see this happen.
- Place the dough balls in a lightly greased baking dish.
- Cover with plastic wrap and a towel and set aside to rise again. Once risen, brush with egg wash and add the reserved onions on top. Be gentle so you don’t deflate the buns.
- Bake the buns for about 20-25 minutes, or until buns are golden brown and cooked through.
Tips for making onion buns with yeast
- Caramelize the onions slowly. Cooking onions over medium heat for 30-40 minutes enhances their sweetness and avoids burning. Stir often.
- Make sure the milk is warm, not hot (around 100°F-110°F). Too hot, and it will kill the yeast; too cold, and it won’t activate.
- The dough should be sticky but manageable. Add flour a tablespoon at a time if it’s too wet, but avoid over-flouring, which can make the buns dense.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a turned-off oven with the light on.
What to serve with onion buns
For a cozy weeknight dinner serve these onion buns with your favorite savory soup like minestrone soup or navy bean soup. Or pair these buns with your favorite noodles like browned butter pasta or lemon pepper pasta.
Try brioche buns next!
More Bread and Bun Recipes
Storage
These buns are best fresh, but you can store extra buns at room temperature, covered for about 2-3 days.
FAQs
Yes, you can use active dry yeast instead of instant yeast in this recipe. You will have to proof it in warm liquid (110°F/45°C) first and the rising time will be longer than with instead yeast.
Onion Buns
Equipment
- KitchenAid Stand Mixer , or make them by hand
- Kitchen Scale optional
Ingredients
- 4 ½ cups all-purpose flour 500 grams
- 1 ¼ cups milk warm, I use almond milk
- 1 ½ teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- 2 onions diced
- 1 teaspoon dried thyme
- 1 tablespoon oil
- 1 tablespoon butter
- 1 large egg for egg wash, optional but recommended
Instructions
- Add the oil and butter to a skillet over medium heat. Add the onions, thyme, and a pinch of kosher salt. cook, stirring often, for about 20-45 minutes, depending on how brown you want the onions.
- In the bowl of a stand mixer, combine the flour yeast, sugar, salt, and onion powder. Mix. Add the warm milk and 3/4 of the diced cooked onion and mix until combined. Reserve the rest of the onion for topping the buns before baking.
- Knead on medium-low for about 4-5 minutes, or until you have a smooth dough. Add flour by the tablespoon as needed. The dough should come together in a ball away from the sides of the bowl but will still be very sticky on your hands. You should be able to shape it into a ball with a bit of work. If it’s all over your hands, add more flour by the tablespoon.
- Place the dough ball back into a clean bowl and cover with plastic wrap and a towel and let sit somewhere warm to rise for about 30-60 minutes, or until doubled in size.
- Punch dough down and lightly grease a 9 x 9 pan.
- Place dough on a lightly floured counter. Divide the dough into 9 even pieces, about 100 grams each. Shape each portion into a ball by cupping your hand over the top and rolling in circles until the ball is smooth.
- Place the dough balls seam side down into the pan. Let rise, covered with a towel for another 30-60 minutes until almost doubled in size.
- Preheat oven to 400°F (200°C). Brush the top of the dough with the egg wash. Divide the remaining onions over the tops of the buns.
- Bake for about 20-25 minutes, or until buns are golden brown and cooked through.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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Hi,
I had/have a similar recipe but without the frying of onions. I’m looking forward to trying this today as part of xmas dinner tonight with my youngest son and his gf. They usually fawn all over my breads a d yours looks to be a certified winner. Thank you for sharing this!
Thanks for commenting, I hope you loved this recipe and had happy holidays!
Jacqueline