My most recent batch of raw onion bread was a complete success! I measured the square inches that were yielded by this recipe, and found that for every pound of onions used, I got 100 square inches of bread.
This batch was a little less chunky than the last, which had to do with the order in which I combined the ingredients. I prefer the chunkier texture, but the flavor is still the same, totally amazing! Once sweet onions come back into season, I’ll start using them. This time I used organic red onions, and the bread turned out just fine.
You can find the recipe at Raw Onion Bread.
