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This French Onion Pull-Apart Bread is what dreams are made of. Soft, fluffy bread layered with caramelized onions, garlic, herbs, and melty vegan cheese makes for a shareable dish the whole family will love. Each piece pulls apart easily, which makes it perfect for gatherings, holidays, or a cozy weekend at home.
Table of Contents
- Ingredients Needed to Make French Onion Pull-Apart Bread
- A Step-by-Step Guide to Making The Perfect French Onion Pull-Apart Bread
- Tips for Success
- Suggestions for Serving
- Storage and Reheating
- Make-ahead instructions
- Frequently Asked Questions
- More Bread Recipes Worth Baking!
- French Onion Pull-Apart Bread Recipe Recipe
Ingredients Needed to Make French Onion Pull-Apart Bread
- Non-dairy milk: Activates the yeast and adds moisture to the dough. Use soy or oat milk for the best structure. Unsweetened is also recommended!
- Vegan butter: Adds richness to the dough and creates a savory, melt-in-your-mouth filling.
- Sugar: Feeds the yeast and helps the onions caramelize evenly. It also enhances the sweetness of the onions.
- Active dry yeast: Gives the bread a soft, fluffy, airy texture.
- Flour: Provides structure. Bread flour gives a chewier crumb, but all-purpose flour works too.
- Baking powder: Adds extra lift for a lighter loaf.
- Salt: Balances flavor in both the dough and the filling.
- Sweet onions: Create the signature French onion flavor we are looking to achieve in this recipe. Sweet onions are perfect for this recipe because of their subtle sweetness and ability to caramelize evenly.
- Garlic: Adds depth of flavor and savory aroma.
- Fresh thyme: Brings in an herby note that complements the flavor of the onions.
- Vegan mozzarella: Takes this bread to the next level. We like to use Daiya, Violife, or Follow Your Heart shreds for this recipe.
- Vegan parmesan: We like to grate Violife parmesan fresh for this recipe.
- Black pepper: Just a pinch goes a long way to deepen the flavor.
- Chives: Add the perfect pop of color to a golden, broad loaf of pull-apart bread.
A Step-by-Step Guide to Making The Perfect French Onion Pull-Apart Bread
- Activate the yeast. Combine warm non-dairy milk (but not hot), sugar, and melted vegan butter in a bowl. Add the active dry yeast, mix, and let it rest for 10 minutes.
- Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
- Add in the wet ingredients. Pour in the activated yeast mixture and mix the dough until a smooth dough forms.
- Knead the dough. Transfer the dough to a floured work surface. Knead for 7-10 minutes, or until the dough is smooth and you can stretch a small piece of the dough thin enough for light to pass through without the dough tearing.
- Allow the dough to rise. Place the dough into an oiled bowl and cover with a damp towel or plastic wrap. Set it aside in a warm place to rise until doubled in size, about 60-90 minutes.
- Caramelize the onions. Melt two tablespoons of vegan butter in a saucepan over medium heat. Add the sliced onions, salt, and sugar, and combine. Lower the heat to medium-low and cook, occasionally stirring.
- Add in additional flavor. After 10 minutes, add the garlic and thyme sprigs and stir.
- Continue cooking. Cook until the onions are deeply caramelized, about 30 minutes. If the onions begin to burn or stick, add a splash of water as necessary.
- Set aside and cool. Remove the thyme sprigs and set the onions aside to cool.
- Prepare the filling. Once the butter is softened and the caramelized onions are cooled, add them to a medium bowl along with the vegan mozzarella, vegan parmesan, and black pepper. Mix until well-combined. Roll out the dough and spread the filling evenly.
- Shape the loaf. Once the dough is done rising, roll it out to a 12×16” rectangle. Spread the filling evenly over the dough. Cut the dough into 12 squares, roughly 4×4” each. Fold each square in half, filling side in, and place them horizontally into a loaf pan, open side up.
- Rise again. Cover and set aside in a warm place to proof for 45 minutes.
- Preheat the oven. 20 minutes before the loaf is done proofing, preheat the oven to 350˚F.
- Bake. When the dough is done proofing, place the loaf tin on a small baking tray in case the butter bubbles over. Bake for 40-45 minutes or until the bread is browned on top.
- Cool and serve. Allow the bread to cool for 10 minutes before serving. Brush with additional melted butter and garnish with chopped chives, and enjoy!
Tips for Success
- Keep the milk warm, not hot. If the liquid is too hot, it can kill the yeast.
- Take your time caramelizing the onions. Slow cooking builds flavor.
- Let the filling cool before spreading it on the dough. This prevents the butter from melting too early.
- Place the loaf pan on a baking tray to catch any butter that bubbles over.
Suggestions for Serving
- Serve as an appetizer with soup or salad.
- Pair with vegan tomato soup or lentil stew.
- Add it to a holiday table or brunch spread.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat slices in the oven at a low temperature until warm.
- Avoid microwaving if possible. The bread can turn gummy.
Make-ahead instructions
- Prepare the dough and caramelized onions a day in advance.
- Store the dough in the refrigerator after the first rise.
- Assemble, proof, and bake the next day.
Frequently Asked Questions
What if I don’t have bread flour?
Feel free to swap the bread flour with all-purpose flour at a 1:1 ratio. The bread will still be soft, just slightly less chewy.
Can I make this gluten-free?
This recipe works best with gluten. The same soft and fluffy texture is tough to achieve with a gluten-free flour blend.
What vegan cheese works best?
Choose shreds that melt well. Our go-to mozzarella-style shred is Daiya Foods. Violife makes the best Parmesan-style block.
Do I need a loaf pan?
A loaf pan gives the classic pull-apart shape. You can use a small baking dish, but the loaf may spread more and take on a different shape.
Can I add extra toppings?
Yes. Vegan gruyere, caramelized shallots, or fresh rosemary are all great additions.
This French Onion Pull-Apart Bread is rich, savory, and satisfying. You get bakery-style results at home with simple steps and familiar ingredients. Perfect for sharing, dipping, and pulling apart while it is still warm.
More Bread Recipes Worth Baking!
French Onion Pull-Apart Bread Recipe
- Total Time: 3 hours 45 minutes
- Yield: 6–8 Servings 1x
- Diet: Vegan
Description
This French Onion Pull-Apart Bread is what dreams are made of. Soft, fluffy bread layered with caramelized onions, garlic, herbs, and melty vegan cheese makes for a shareable dish the whole family will love. Each piece pulls apart easily, which makes it perfect for gatherings, holidays, or a cozy weekend at home.
Ingredients
Bread dough:
- 1 cup non-dairy milk, lukewarm
- 4 tablespoons vegan butter, melted
- 1 tablespoon granulated sugar
- 1 packet (2¼ teaspoons) active dry yeast
- 3 cups (360g) bread flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
Filling:
- ½ cup (1 stick) vegan butter, divided
- 2 large sweet onions, thinly sliced
- ½ teaspoon salt
- Pinch of sugar
- 6 cloves garlic, minced
- 3 springs thyme
- ½ cup vegan mozzarella shreds
- ¼ cup shredded vegan parmesan
- ½ teaspoon black pepper
- Chopped chives, for garnish
Instructions
Make the dough and let it rise.
- In a measuring cup or medium bowl, add in the lukewarm non-dairy milk, melted vegan butter, and sugar. Mix until dissolved, and then add in the yeast. Set it aside to activate for 8-10 minutes, or until foamy.
- To a large bowl, add the flour, baking powder, and salt. Mix until uniform. Pour in the activated yeast mixture. Mix together until a smooth dough forms.
- Transfer the dough to a floured work surface. Knead for 7-10 minutes, or until the dough is smooth and you can stretch a small piece of the dough thin enough for light to pass through without the dough tearing.
- Place the dough into an oiled bowl and cover with a damp towel or plastic wrap. Set it aside in a warm place to rise until doubled in size, about 60-90 minutes.
Caramelize the onions.
- Melt two tablespoons of vegan butter in a saucepan over medium heat.
- Add the sliced onions, salt, and sugar, and combine.
- Lower the heat to medium-low and cook, occasionally stirring.
- After 10 minutes, add the garlic and thyme sprigs and stir.
- Cook until the onions are deeply caramelized, about 30 minutes. If the onions begin to burn or stick, add a splash of water as necessary.
- Remove the thyme sprigs and set the onions aside to cool.
Meanwhile, prepare the filling.
- Leave the remaining 6 tablespoons of vegan butter out to come to room temperature.
- Once the butter is softened and the caramelized onions are cooled, add them to a medium bowl along with the vegan mozzarella, vegan parmesan, and black pepper. Mix until well-combined.
Shape the loaf.
- Once the dough is done rising, roll it out to a 12×16” rectangle. Spread the filling evenly over the dough.
- Cut the dough into 12 squares, roughly 4×4” each. Fold each square in half, filling side in, and place them into a loaf pan one by one, open side up.
- Cover and set aside in a warm place to proof for 45 minutes.
Bake and serve.
- 20 minutes before the loaf is done proofing, preheat the oven to 350˚F.
- When the dough is done proofing, place the loaf tin on a small baking tray in case the butter bubbles over. Bake for 40-45 minutes or until the bread is browned on top.
- Allow the bread to cool for 10 minutes before serving.
- Brush with additional melted butter and garnish with chopped chives, and enjoy!
Notes
- Storage: Keep in an airtight container in the refrigerator for up to three days.
- Reheating: Warm slices in the oven at a low temperature until warm. Avoid microwaving if possible, as the bread can turn gummy.
- Make-ahead instructions: Prepare the dough and caramelized onions a day in advance. Store the dough in the refrigerator after the first rise. Assemble, proof, and bake the next day.
- Prep Time: 2 hours 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizers and Sides
- Method: Oven
