Onion Sticks

Categories: Dinners recipes, Pastries, Salted pastries

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Onion Sticks

These are amazing! Believe it or not but fried onion and yeast dough pair incredibly well. The bottom line is that these are a real treat and you’ll see what I mean when you make them. These soft golden sticks are chock-full sweet fried onion. Easy to make, and a wonderful accompaniment to lunch or supper, or even as a stand-alone snack. You can also freeze them.
I highly recommend you double the recipe.

Makes 12 sticks


350 grams flour (2.5 cups)
1/2 Tbsp dry yeast / 1/3 packet of fresh yeast
1/4 cup canola oil
160 ml warm water (3/4 cup minus 1 Tbsp)
3/4 Tbsp sugar
1 tsp salt

1 large onion, weighing approx. 200 grams
3 Tbsp canola oil

1 egg, beaten
Sesame seeds


1. Heat a pan with 3 Tbsp of oil and finely chop the onion and sauté in the oil until nice and golden, about 10 minutes. It’s important to stir frequently to prevent burning, and don’t stop before the onion is golden.

2. Place the flour, yeast, sugar, and salt in the bowl of a mixer, add the oil and water and mix on low speed. As soon as small pieces of dough begin to form, add the fried onion and process until you get a soft smooth dough.

3. Place the dough in a greased bowl, cover, and let rise around 40 minutes.

4. Divide the dough into 12 parts. Roll each part into an ellipse and roll up to an 18 cm long roll. Elongate the rolls to 26 cm and arrange on a baking tray and let rise for 10-15 minutes.

5. In the meantime, preheat an oven to 180°C, brush with the egg wash and sprinkle with sesame seeds.

6. Place the tray in the oven and bake for 20 minutes or until the sticks are golden.


Good to know…
You can freeze the sticks, defrost in the microwave or on the counter and then heat for a few minutes in a 180-degree oven.
You can do the first rise in the fridge for 8-9 hours.
I highly recommend doubling the recipe because these sticks are incredible.
You can make rolls/buns instead of sticks.
There are no eggs in the actual dough.
You can make the dough by hand, but I personally prefer using a mixer.
If you prefer a more delicate onion flavor then sauté the onion until translucent and not a deep golden brown.

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