No-Oven Stovetop Caramelized Onion Pull-Apart Bread

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) olive 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

In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.

Whisk in egg and vegetable oil until well combined.

Gradually add flour and salt, mixing until a shaggy dough forms.

Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place in an oiled bowl, cover with plastic wrap or damp cloth.

Let rise in a warm place for 1 hour or until doubled in size.

Making the Filling

Melt butter in a large skillet over medium-low heat.

Add chopped onions and a pinch of salt.

Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.

Add minced garlic, cook for 1 minute until fragrant.

Season with salt, pepper, and thyme if using.

Remove from heat, stir in parsley.

Let cool completely.

Assembly

Punch down dough and divide into 16-20 equal pieces (about 45g each).

Flatten each piece into a 3-inch circle.

Place 1 tablespoon of cooled onion filling in center.

Pinch edges to seal completely, forming a ball.

Arrange balls in a greased 12-inch cast-iron skillet.

Cover and let rise for 30 minutes.

Stovetop Cooking

Place skillet on very low heat.

Cover with a tight-fitting lid.

Cook for 20-25 minutes until bottom is golden brown.

Brush top with olive oil.

Cover and cook additional 10-15 minutes until fully cooked.

Test doneness by inserting a skewer in center – should come out clean.

Finishing

Brush hot bread with melted butter.

Sprinkle with fresh parsley.

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