Onion Jam Wreaths


I’ve wanted to make savory bread again and yesterday I made these wreaths. Thinking onion soup meets rolls in a way. The bread is very soft and the sweetness of the onions really comes through in the jam. These make a great appetizer or side dish to a soup.


This recipe makes 2 medium wreaths.


For the dough:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

6 sprigs of thyme, leaves only

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

¼ cup of grated Parmesan cheese

For the onion jam:

4 tablespoons of olive oil

8 medium white onions, thinly sliced



1/3 cup of white wine

¼ cup of balsamic vinegar

1 tablespoon of sugar

4 sprigs of thyme, leaves only


Egg wash (1 egg beaten with 1 tablespoon of water)


Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the onion jam. Place the olive oil and sliced onions in a large pan over medium heat. Add some salt and pepper and cook for about 14 minutes. Stir from time to time until the onions have caramelized. Then add the white wine, balsamic vinegar, sugar and thyme. Let it cook while stirring until all of the liquid has evaporated. Taste for salt and pepper. Blend it until smooth. Set it aside to cool down.

Once the dough has risen, place it on a floured working area and divide it into 2 equal pieces.

Roll one piece into a large rectangle of about 35x24cm. Spread some of the onion jam all over the dough. Roll it lengthwise like a tight crepe. Cut the crepe in half trying to make a clean cut, except on one end. Then start twisting the 2 pieces, make sure the opened side showing the onion jam is facing up. Pinch the ends to seal them. Finally form a circle with it, tuck the ends underneath and give it a pinch to seal them. Repeat for the other piece of dough.


Place each wreath on a baking sheet lined with parchment paper. Grease with some vegetable oil two large pieces of plastic wrap. Cover the wreaths with them, greased side touching them (this will prevent them from sticking to the plastic). Let the wreaths rise for 1 hour in a warm place.

About 10 minutes before the wreaths are done rising, preheat your oven to 180C/350F.

Once the hour is up, brush each wreath with the egg wash. If you want, you can sprinkle them with some sea salt. Bake them for 18 minutes or till golden. Enjoy!

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