Morton’s Onion Bread: Flaky Layers With Garlic-Herb Boost

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morton's onion bread recipe

Morton’s onion bread recipe brings back the warm, nostalgic flavors of the legendary steakhouse’s beloved appetizer. This golden-crusted loaf, studded with sweet caramelized onions, transforms simple ingredients into pure magic. Best of all? You can recreate that signature taste right in your own kitchen.

  • 1 1/2 cups warm water (around 100°F to 110°F)
  • 2 teaspoons active dry yeast
  • 3 tablespoons sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/4 cup finely chopped fresh onion (or 2 tablespoons dried minced onion)
  • 1/4 cup chopped fresh parsley (optional)
  • 1 tablespoon sesame seeds (optional)

For the onion butter topping:

  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon dried minced onion

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Activate the Yeast

Start by warming 1½ cups of water to 105–110 °F—think baby-bottle warm, not steaming. Pour the water into the bowl of a stand mixer (or a large mixing bowl) and sprinkle in 2¼ tsp active dry yeast plus 1 tsp granulated sugar. Give it a gentle stir, then let the mixture stand for 8–10 minutes. You’re looking for a puffy, foamy layer on top; that tells you the yeast is alive and ready to work its magic.

Build the Dough

Once the yeast is bloomed, add 3 Tbsp olive oil, 2 Tbsp honey, and 1 large egg. Fit the mixer with the dough-hook attachment and mix on low for 30 seconds to combine. With the mixer still on low, add 3 cups bread flour, 1 cup whole-wheat flour, and 2 tsp kosher salt. When the flour is mostly incorporated, increase the speed to medium-low and knead for 6 minutes. The dough should be soft, elastic, and just slightly tacky—if it’s sticking to the sides like bubblegum, dust in another 2–3 Tbsp bread flour.

Fold in the Onions

Pat the dough into a rough rectangle on a lightly floured counter. Scatter 1½ cups finely diced onion (about 1 medium) and 2 Tbsp dried onion flakes over the surface. Press the onions down so they adhere, then fold the dough like a letter: top third down, bottom third up, and then each side in. Give the packet a quarter turn and repeat the fold once more to create layers of onion throughout. Finish by gathering the dough into a smooth ball.

First Rise

Lightly oil the same mixer bowl, drop in the dough, and turn it once to coat. Cover with plastic wrap or a damp kitchen towel and park in a draft-free spot until doubled—60 to 75 minutes. A warm (but not hot) oven with the light on works perfectly.

Shape the Loaf

Turn the risen dough onto a lightly floured counter and press out the larger air bubbles. For classic Morton’s style, shape into a tight 9-inch oblong. Pinch the seam closed and rock the loaf gently so the top is taut; this creates a beautiful crown. Place seam-side down on a parchment-lined baking sheet. If you prefer sandwich slices, divide the dough in half and shape into two 8×4-inch pans that have been greased and floured.

Second Rise & Prep for Baking

Cover loosely with oiled plastic wrap and let rise until the loaf peeks 1 inch above the rim of the pan or feels light and puffy—about 45 minutes. Meanwhile, preheat the oven to 375 °F. Just before baking, brush the top with 1 Tbsp melted butter and sprinkle 1 tsp dried onion flakes for that signature Morton’s sparkle.

Bake to Golden Perfection

Slide the loaf (or loaves) onto the center rack and bake 28–32 minutes. You’re aiming for a deep golden-brown crust and an internal temperature of 195–200 °F. If the top browns too quickly, tent loosely with foil during the last 10 minutes. Turn the bread out onto a wire rack immediately; letting it cool in the pan steams the crust and softens it.

Cool & Serve

Let the onion bread cool for at least 1 hour before slicing—tempting as it is, cutting too soon compresses the crumb and mutes the onion sweetness. Once cooled, slice with a serrated knife and serve alongside soups, salads, or simply slathered with salted butter. The loaf keeps, wrapped in foil, at room temperature up to 3 days, or frozen up to 2 months.

To take your Morton’s Onion Bread to the next level, consider a few simple variations. Try using different types of onions, such as sweet onions or red onions, to change up the flavor profile. You can also add some extra herbs like thyme or rosemary to give the bread a unique twist.

  • Serve the onion bread alongside your favorite soups or stews for a comforting meal.
  • Use it as a base for sandwiches, such as a French dip or a roast beef sandwich.
  • Slice the bread thinly and toast it to make croutons for a salad.

For an extra-crispy crust, brush the bread with a little bit of olive oil before baking. You can also try baking the bread at a higher temperature for a shorter amount of time to achieve a crispy crust. Experiment with different techniques to find your perfect Morton’s Onion Bread.

Each slice of Morton’s onion bread contains approximately 180 calories, with 4g protein, 32g carbohydrates, and 4g fat. The bread provides 2g fiber and 6g sugar per serving. Made with caramelized onions, it offers small amounts of vitamin C and potassium. The sodium content is moderate at 220mg per slice.

⭐⭐⭐⭐⭐
4.5
(13 reviews)

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Chef Melanie
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