No-Oven Stovetop Caramelized Onion Pull-Apart Bread

Ingredients

For the Dough

• 3 cups (375g) all-purpose flour
• 1 cup (240ml) warm milk (105-110°F/40-43°C)
• 2¼ teaspoons (7g) active dry yeast
• 1 tablespoon (15g) sugar
• 1 teaspoon (5g) fine sea salt
• 3 tablespoons (45ml) vegetable oil
• 1 large egg, room temperature

For the Onion Filling

• 2 medium onions (300g), finely chopped
• 4 tablespoons (60g) unsalted butter
• 2 cloves garlic, minced
• ¼ cup (15g) fresh parsley, finely chopped
• 1 teaspoon (5g) sea salt
• ½ teaspoon (2g) freshly ground black pepper
• ½ teaspoon dried thyme (optional)

For Finishing

• 2 tablespoons (30ml) olive oil for brushing
• 2 tablespoons (30g) melted butter
• Extra fresh parsley for garnish

Instructions

Preparing the Dough

1. In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2. Whisk in egg and vegetable oil until well combined.
3. Gradually add flour and salt, mixing until a shaggy dough forms.
4. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place in an oiled bowl, cover with plastic wrap or damp cloth.
6. Let rise in a warm place for 1 hour or until doubled in size.

Making the Filling

1. Melt butter in a large skillet over medium-low heat.
2. Add chopped onions and a pinch of salt.
3. Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
4. Add minced garlic, cook for 1 minute until fragrant.
5. Season with salt, pepper, and thyme if using.
6. Remove from heat, stir in parsley.
7. Let cool completely.

Assembly

1. Punch down dough and divide into 16-20 equal pieces (about 45g each).
2. Flatten each piece into a 3-inch circle.
3. Place 1 tablespoon of cooled onion filling in center.
4. Pinch edges to seal completely, forming a ball.
5. Arrange balls in a greased 12-inch cast-iron skillet.
6. Cover and let rise for 30 minutes.

Stovetop Cooking

1. Place skillet on very low heat.
2. Cover with a tight-fitting lid.
3. Cook for 20-25 minutes until bottom is golden brown.
4. Brush top with olive oil.
5. Cover and cook additional 10-15 minutes until fully cooked.
6. Test doneness by inserting a skewer in center – should come out clean.

Finishing

1. Brush hot bread with melted butter.
2. Sprinkle with fresh parsley.
3. Let cool 5-10 minutes before serving.

Storage and Reheating

• Store cooled bread in airtight container for up to 2 days.
• Reheat individual portions in microwave for 20-30 seconds.
• Whole bread can be reheated on low heat in covered skillet.

Troubleshooting Tips

• If bottom browns too quickly: Use heat diffuser or double-layer of heavy foil under pan
• If bread isn’t cooking through: Lower heat and extend cooking time
• If dough is too sticky: Add flour 1 tablespoon at a time while kneading
• If filling leaks: Ensure edges are completely sealed