Red Wine Vinegar, Ginger and Onion Bread

” One day, I’m gonna make the onions cry…” Tanya Bianco

As the cold weather approaches the old-fashioned comforting depth of the staple onion gains a new level of meaning. When served raw, when gently sweated to fondant softness, onions bring an earthy, decadent sweetness to a warming winter dishes. Onions are particularly rich sources of sulphur compounds and antioxidant flavonoids, which protects us against cell damage. Some research suggests that quercetin’s anti-histamine effect can help ease symptoms of asthma and allergies. Onions are also one of the richest sources of chromium, a metal which increases the action of insulin, and may therefore help control blood sugar levels. Slice them really thin, squeeze some lemon juice on top and add a little salt, sprinkling on top of hot soup for fragrance, add to salad for a flavoursome kick, or put it into bread for for an extra layer of tastiness in the loaf.


500 g strong white bread flour
1tsp  salt
20 g fresh yeast
300 ml water
40 ml red wine vinegar
2 tbsp ground ginger
2  onions, roasted in the over till soft, cooled and fine diced


Mix the salt, vinegar together. In a separate bowl add a good dash of the water to yeast and leave at room temperature for a few minutes.Sift the flour in a bowl, add ginger and the vinegar mix, then add the roasted fine diced onions and mix together well. It will change colour. Then slowly add the rest of the water to create a dough. Knead and stretch to work the dough until elastic and smooth. Place in a oiled bowl covered with a tea towel and leave in a warm dry place for one hour, till the dough has doubled in size. Once doubled turn the dough out onto a floured work top and punch the air out of the dough . Divide the dough up into required sizes, shape as desired, then place on a floured baking sheet. Cover with a tea towel and leave in a warm dry place for an hour, till the rolls have doubled in size. Preheat oven to 220 degree C. Once the loaves have doubled, rub with a little olive oil and then bake for 35-45 minutes, till golden and cooked through, sound hollow when tapped. Remove from oven and cool.


“Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration.” Charles Dudley Warner 

6 thoughts on “Red Wine Vinegar, Ginger and Onion Bread

  1. haven’t venture much into flavor breads but it sounds really interesting. That cross section looks amazing, artisan bread. The only flavoring experiments I’ve done have involved using beer instead of water. It’s a lot of fun 🙂

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