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Caramelized Onion Bread

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Raw Vegan Caramelized Onion Bread Slices

~ raw, vegan, gluten-free ~

When making this bread… the aroma alone will send you over the edge.  I am hereby reclaiming my love and passion for bread.  I use to feel deprived and sad when I would think of how I had given up bread so many years ago.

Even though I haven’t had a piece for about five years now, it is nothing to see me sucked up against a bakeries storefront window with my husband in tow as he squeegees my drool off their window. Hehe.  Some stop and smell the roses —  I for one-stop, and smell the bread.

This bread is complex in flavor and texture. With each bite, you get the rich flavor of caramelized onions, nestled in the sweetness, the softness of the center, and the crunchy exterior.

For Bob, the aftertaste is the final test… Does it make you want to go back for more?   After he had popped the last bite into his mouth, he said that it left him wanting more.  So, what’s a man to do?… He had another… and another… and another… then decided he better save some. Hehe, He loved it with the Caramelized Onion Spread smeared across the top.

Making food that others love is like, well, it makes me feel… I don’t know; it is one of the best feelings that I experience.  Do you want to experience that feeling?  If so, put on your apron and get busy in the kitchen.  I will be there with you in spirit.  Blessings, amie sue

Gluten-Free Caramelized Onion Bread SlicesIngredients:

Yields 1 loaf

Dry Ingredients:

Wet Ingredients:


  1. First, make your oat flour by putting the oats in the food processor, processing until it reaches a fine flour consistency.
  2. Add ground flax seeds, coconut flour, psyllium, and salt.  Pulse till mixed — place in a large bowl.
  3. Add almond pulp, caramelized onions, water, marinade liquid, and date paste.  Mix with your hands, making sure everything is well combined.
    • Depending on how moist your almond pulp is, you may need to add water, so the dough sticks together nicely.  If you do, do this by adding 1 Tbsp at a time.
    • To create a smoother texture, you can chop the onions into smaller pieces.
  4. Remove the batter and shape it into the desired size.  I pressed mine into a loaf pan and popped it out to get the shape.
  5. Dehydrate at 145 degrees (F) for 1 hour to set the outer crust.
  6. Remove from the dehydrator and slice the bread into 1/2-1″ thick pieces.  Lay the bread flat on the mesh sheet that comes with the dehydrator.
  7. Reduce the temp to 115 degrees (F) for 6-10 hours.  Remove when it reaches desired dryness.
  8. Once cooled, store the bread in an airtight container in the fridge. It should keep 3-5 days.
  9. To freeze, wrap in individual slices and then place them in an airtight container.  It should keep for 1 month.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
Caramelized Onion Bread on Dehydrator Tray
Raw Caramelized Onion Bread Slices on Dehydrator Tray



26 thoughts on “Caramelized Onion Bread

  1. Karolina says:

    art, high technique and health… all in one

  2. Ruth says:

    Just wondered if this would still work with chia seeds instead of the psyllium husks? Can’t afford them right now :-/

    • amie-sue says:

      Hello Ruth,

      The texture will be different. If you try the chia seeds, grind them to a powder first. Then just keep a closer eye on the dehydrating part and pull it out before it gets to dry. You could also use more ground flax seed. I hope this helps, amie sue

  3. Holly says:

    Is the date paste required for texture? Could I use less or even a different sweetener? ( like coconut nectar)


    • amie-sue says:

      Yes Holly, I use the date past for texture and for the perfect hint of sweetness to balance it all. You can try another sweetener just add a little at a time since it will be a liquid, just so your bread doesn’t get to wet. Have a great evening, amie sue

  4. Stiine says:

    Hi there Amie Sue. I just finished making this delicious bread of yours and how I enjoyed it! Wonderful taste and texture. I am delighted to experience that it indeed is possible to make raw bread, since bread is my lost love, too.

    I wonder how you store this? In the fridge since it is still a little wet? Or will the fridge make it wet?

    Thanks, Stiine

    • amie-sue says:

      Good morning Stiine, I love this bread too. I understand how nice it is to have a bread back into the daily menu. :) I would keep the bread stored in the fridge for sure. Due to the moisture, bacteria can get in if it sits on the counter for to long. I even wrap each piece individually and freeze it. Have a wonderful day, amie sue

  5. Alya says:

    Hi Amie Sue,
    I just stumbled across your blog – and my goodness isn’t everything beautiful!
    I love the look (sound? :) ) of this bread and cant wait to try it out. However, I have a fructose intolerance so onions are sadly off the menu for me. Do you think this would work if I substituted something like zucchini instead?
    Thanks :)

    • amie-sue says:

      Good morning Alya,
      I am glad that you found my site. You can sure give it a try… I think it sounds good. :) Have a great day, amie sue

  6. Marria says:

    What would you recommend instead of oats? Buckwheat maybe?

    • amie-sue says:

      Good evening Marria,

      You can try buckwheat, personally I find it rather drying. You could use use almond flour. Worth a shot. amie sue

  7. Rhondy says:

    Greetings Amie Sue,

    I am like a pent-up child turned loose on the playground when I visit your site. It is exhilarating.

    I am purchasing the onions today to make the caramelized onion bread for my family. I am excited and want to follow your directions carefully knowing if I do the bread will turn out wonderfully.

    I have made many of your breads before with great success and was wondering if this bread should be sliced after dehydrating at 145 for the first hour. You say to reduce the temperature and to continue to dehydrate for 10+ hours. From what I have experienced with many of your bread recipes, you give directions to slice after setting the outer crust and then continue dehydrating at lower temp.

    Please forgive me if this step is to be understood. I just wanted to make sure this recipe did not call for a different technique. I do not want to fumble the recipe.

    Also, I wanted to update regarding my attempt with your pumpernickel bread recipe. I think I will hope on over to that post and share the outcome with you.

    However, before I do, may I ask your opinion regarding the onion bread recipe above and the caramelized onion cornbread recipe. I have made the cornbread using sprouted millet in place of the ground corn due to diet restrictions. It was fantastic. I used a mini muffin pan to mold the bread. The bite-sized muffins were perfect with salads, soups, and simply by themselves. The family requested them night after night until they were gone. . We had not had cornbread in years since eliminating corn form the diet and going raw. Thank you, thank you for the inspiration and creativity.

    How does this bread compare to the cornbread in terms of its oniony taste (which the family loves)? I know more onion is required in caramelized bread recipe.

    I must choose between the two if I am going to have enough onions left over to make the onion spread. Hard choices, Amie.

    Well enough rattling…see I am like a child on a playground.

    Blessing and look forward to hearing form you.

    • amie-sue says:

      I love your enthusiasm Rhondy. hehe I am so happy to hear the joy in your “voice” when wondering around my site. :)

      You are right, be sure to slice the bread after the initial hour… I will add that into the recipe. Thanks for pointing that out.

      Ohhhh, I love that you shared about the sprouted millet. That is one ingredient that I really don’t use, but what a great alternative. This will help other readers in the future who can’t eat corn either.

      lol…. I am not sure I can recommend one bread over the other… make them both! (looks sheepish) The onion bread is different of coarse due to the main ingredient being onion. I would try it and see what you think. :)

      Many blessings and stay joyful in the kitchen. amie sue

  8. Diana says:

    Hei Amie Sue,

    Love your recipes, especially the desserts :)
    I stumbled upon this recipe and I want to try it at home. Hope I’ll do well :)

    I am not used to the Fahrenheit sistem of temperature and I converted it into Celsius. Doing so, it showed me a temperature of 46 degrees Celsius. Not to be too technical, but doing so, can I consider it still raw? :)

    Thank you for being an ispiration.
    Talk to you soon.

    • amie-sue says:

      Thank you Diana,

      Yes 46 celsius = 114 degrees (F)… anything under 118 degrees (F) is considered raw.

      Have a blessed evening! amie sue

  9. Michelle says:

    I have just taken the caramelised bread out of the dehydrator and it looks just like yours so something went right! Also just had a little taste and it’s lovely. What is the best way to store it please? Do I slice it and freeze it or does it have to be kept in the fridge? It is still moist in the middle with a nice “crust” so I’m worried about it sticking together if
    I slice it and freeze it. Thank you for the recipe.

    • amie-sue says:

      Hello Michelle,

      Goodness, it’s as though a portion of my instructions vanished. I added more information that ought to answer your questions. Blessings and let me know how it turned out! amie sue

  10. silvia says:

    vow vow vow I love all your recipes. I cannot wait to try them all. ;-)

    • amie-sue says:

      Well it’s taken me over 7 years to create them all… so you best get started hehe. Have a wonderful weekend Silvia and please keep in touch. amie sue

  11. divingchickie says:

    Anyway to include sprouts in this or any other of your bread recipes?

    • amie-sue says:

      Oh you bet Divingchickie. You could reduce some of the almond pulp for them or even replace the almond pulp. It will alter the flavor and texture some but that is necessarily a bad thing. :) Keep me posted if you give a try. Blessings and enjoy. amie sue

  12. MASilvestri says:

    This dough is delicious. I can hardly wait for it to be done.
    I have a question, though. My loaves had strings of onions rather than the smooth appearance of the pictures. Did I miss something?
    Thank you again for all your work. This food is amazing.

    • amie-sue says:

      Good evening MASilvestri,

      Doesn’t it smell amazing! I love the aromas that escape the dehydrator when making raw breads. As far as the strings of onions go… you can always chop them up to give it that more smooth appearance. I have made it both ways. Let me know how it turns out. blessings, amie sue

      • MASilvestri says:

        Ahhhhh. My eyes skipped a line and I did not see the word ‘chopped.’ It was tricky slicing. No worries though, there were crumbs and they were yummy. Thanks for getting back to me.
        Hope your evening is lovely.

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