I stole my dad’s wallet recently, and I would not recommend that to anyone! Why not? Because it looks exactly like my husband’s and we keep on mixing them up all the time. But at least, this mixing up led to the following onion baguette recipe yesterday… (Go to recipe directly)
Well, of course, I didn’t just went to my dad’s and robbed him or so… There was just this new wallet lying around… He obviously didn’t use it, and I needed a new one…
Now I call a purse my own that looks exactly like my man’s. You know, like these typical “guys wallets” they keep in their backpockets…
So now we keep on mixing up our wallets regularly… Yesterday, my man – half asleep on his way to work – took both of them with him.
An invitation for lunch for all of his colleagues! Yay!
And me without money the whole day. Sooner or later, I got hungry, of course…
So I took a look at the fridge:
- 3 packs of farmer’s cheese (What the heck…? Did I buy this? And if yes, why?)
- 2 packs of fresh yeast (I stopped wondering at this point. There should have been a reason to buy the yeast, but I couldn’t remember it any more…)
- 2 liters of milk (one of them not so good any more…)
- miso paste
- pickled cucumbers
Ok, well, this is what I else had on stock:
- half a pack of very expensive luxurious organic wholemeal spelt flour
- a quarter pack of all purpose flour
- some onions
Now we’re talking! Let’s make some onion baguettes!
The onion baguettes are best when fresh from the oven. They keep fresh for 1-2 days, but on the second day I would recommend to toast them.
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So here comes the print version of the onion baguette recipe:
HOMEMADE ONION BAGUETTE
- 2 US cups all purpose flour 250g, wheat flour
- 2+2/25 US cups wholemeal spelt flour 250g
- 3-4 tbsp linseed eventually
- 4-5 tbsp fresh yeast fresh yeast 42g, dry instant yeast 2 pcs. á 7g (4.5 tsp)
- 1.4 US cup vegetable stock 325ml; or water instead, then I use more salt
- 1 tsp salt +1-2 tbsps seasoned salt when you use water instead of stock
- 1 small onion
- milk eventually, for spreading on the baguettes
- flour for roasting the onions
- For instant dry yeast: In a big bowl, mix dry yeast, wheat flour, spelt flour and salt.
- For fresh yeast: In a big bowl, mix wheat and spelt flour and salt, dissolve yeast in lukewarm vegetable stock or water.
- When I don't have stock at home, I use water instead. In this case, I use 2-3 tbsps of seasoned salt instead of 1.
- Mix liquid and flour and knead well. (I mostly do it with one hand, so I have the other one free)
- Eventually add some more flour or liquid to the dough.
- Cover your bowl with a wet dish towel and let rest on a warm place for 60 minutes.
- I usually let the dough rest in the oven (doors closed) or next to the heater. I heat up the oven for a few minutes. Then I switch it off and check if its not too hot for the plastic bowl. Perfect temperature would be about 95°F (35°C).
- Meanwhile, chop small the onion. Heat up a pan with 1 tbsp of oil. Fry the onions on medium to high temperature. Then, spread with 1-2 tbsps of sifted flour. The flour helps to take out the liquid. The sifting helps to prevent lumps. Mix with the onions very well and fry until brown, keep stirring. We do not have to wait until the onions are crunchy, all we need is this special roasting taste!
- Put aside the pan and let cool down.
- Knead the linseeds and the roasted onions into the dough, and let rest for another 20 minutes on a warm place.
- Heat up the oven to 390°F (200°C), top and bottom heat preferred.
- Form two baguettes (or smaller rolls, or 1 larger bread,...). You will need some more flour so they don't stick on your hands and on the baking sheet. I always cover the baking sheet with parchment paper.
- Spread some milk on the baguettes.
- Bake for about 30-40 minutes. Top and bottom heat preferred (with electric ovens). If you want it ready faster, use circulating air. This way, the bread dries out more quickly. To prevent that, place a second baking sheet filled with water under the bread.
- When the bread is finished, spread with some water and let it cool in the oven, with oven doors open.
- Thats it!