Balsamic Onion Baguettes with Shaping Guide

Balsamic Onion Baguettes

This was a bread brought out of necessity. I had the hunger to bake last night, and it needed satiated. But shock! Only a little strong flour left and I didn’t quite feel like cake, so I checked out the fridge. Onions and eggs.

You can make fantastic bread without bread flour, and it’s even easier if you enrich it with eggs. This far richer dough, when combined with the sweetness of the onions and the acidity of the vinegar, is sublime. I made it into a sort-of short baguette shape so that it can sliced into easily enjoyable portions, and this gives a great opportunity to demonstrate the easy (and best…) way to shape baguettes.  Enjoy with strong cheese or tomato-based soups.



400g plain white flour

100g strong white flour

14g fast action yeast

10g salt

2 eggs

Around 250g milk

40g caster sugar


1 large (or 2 small) white onions

A good, good slug of olive oil

3 TBSP Balsamic Vinegar


Method (makes 2 short baguettes)

1. Combine the flours, yeast and salt in a large bowl, keeping the salt and yeast separate.

2. Into a set of scales, break the two eggs and make up the total weight to 350g using milk. Mix in 40g sugar and place on a low heat (always stirring) until just tepid.

3. Mix the wet and dry ingredients together until a soft dough and knead for about 10 minutes or until it begins to become smooth. Cover and leave to rest whilst you prepare the onions.

4. Thinly slice the onions into lengths and soften in a pan on a medium heat with the olive oil. They should reach the consistency you might find suitable for enjoying on hotdogs; slightly browned with some bite left. Then chuck in all the balsamic and reduce until sticky, just another couple of minutes. Leave them to cool for about 10-15 minutes.

5. Once the onions are just warm, combine them into the dough until the colour is consistent throughout. Cover and rest until doubled in size, about 1 hour.

6. Take your risen dough and shape it on a heavily floured surface into a short baguette shape (one that will fit in your oven… a mistake I’ve made too many times) – here is my guide on how to do it:

7. Prove for a final 30-40 minutes on a heavily floured tea towel, separating each baguette with a fold (so they all support each other). Once proved, bake in a preheated oven, preferably on a hot baking stone, for 20-25 minutes at 210 degrees. Don’t worry if it colours quickly, this is to be expected due to the presence of eggs – you want it quite dark!


  1. Looks great – but what does ‘keeping the salt and yeast separate’ mean? How do you combine the dry ingredients without mixing the salt and yeast? Sorry if I am being dim.

  2. I think what he means is when you place the salt and yeast in the bowl place one on each side rather than on top of each other – salt can impede the yeast’s activity and stop the bread rising as much. Once it’s all mixed it’s fine just not if plonked one on top of the other!

  3. The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant begins to swell when a certain day-length is reached. In the autumn the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm and various fungi that cause rotting. Some varieties of A. cepa such as shallots and potato onions produce multiple bulbs…’,;

    My very own webpage

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