Deeply browned onion and fresh thyme give this no-yeast loaf a savory, aromatic crumb. Cooling the onions before mixing protects the baking-powder lift.
Savory Onion Thyme Quick Bread
- Prep: 25 minutes
- Bake: 48 to 55 minutes
Use a narrow parchment-lined loaf pan and spread the batter evenly. - Temperature: 350°F
- Yield: 10 slices
- Pan: 8 1/2-by-4 1/2-inch loaf pan
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup whole milk
- 1/3 cup olive oil
How to Make the Quick Bread
- Caramelize: Heat 1 tablespoon oil in a skillet over medium-low. Cook onion 15 minutes, stirring every 2 minutes, until golden and reduced to 1/2 cup.
Cook the onion until golden, nearly dry, and reduced to one-half cup. - Cool: Spread onion on a plate for 10 minutes. Heat the oven to 350°F and line the loaf pan with parchment.
- Mix dry: Whisk flour, baking powder, salt, thyme, and pepper for 30 seconds.
- Mix wet: Whisk eggs, milk, and 1/3 cup oil until smooth.
- Fold: Pour wet into dry and fold eight times. Add cooled onion and continue only until no dry flour remains.
- Bake: Fill the pan evenly. Bake 48 to 55 minutes until a center tester has no wet batter. Cool 45 minutes before slicing.
Texture Checklist
- Onions are golden, not burned.
- Cooked onion measures 1/2 cup.
- Onion cools before folding.
- Batter remains slightly lumpy.
- The center is fully baked.
Try our olive feta quick bread, serve a slice with cottage cheese ranch dip, or add savory tomato jam.
Allergens and Safe Storage
This loaf contains wheat, milk, and eggs. The FDA lists these as major allergens. Read every packaged label and avoid cross-contact when cooking for someone with allergies.
Refrigerate the cooled loaf at 40°F or below within 2 hours. USDA guidance recommends using refrigerated leftovers within 3 to 4 days.
- Refrigerate airtight up to 4 days.
- Freeze slices up to 2 months.
- Thaw overnight under refrigeration.
- Reheat at 325°F for 8 minutes.
Caramelize Without Burning
Keep the skillet at medium-low and stir regularly. If the edges darken before the onion softens, reduce the heat and add 1 teaspoon water.
The finished onion should be soft, golden, and nearly dry. Wet onion can create gummy pockets; hot onion can activate leavening before the pan reaches the oven.
- Slice onion to equal thickness.
- Use a wide skillet.
- Do not add sugar.
- Cool in a thin layer.
Serving Ideas
- Toast beside vegetable soup.
- Top with sliced cucumber.
- Serve with scrambled eggs.
- Cut into small appetizer cubes.
A sharp serrated bread knife preserves the delicate baked crumb. Saw gently after complete cooling rather than pressing downward through the soft onion pieces.
Frequently Asked Questions
Can I use dried thyme?
Yes. Substitute 1 teaspoon dried thyme and crush it before whisking into the flour.
Why is my loaf gummy?
The onion may be wet or the loaf underbaked. Reduce onion thoroughly and test the exact center.