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Preparing the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
Whisk in egg and vegetable oil until well combined.
Gradually add flour and salt, mixing until a shaggy dough forms.
Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place in an oiled bowl, cover with plastic wrap or damp cloth.
Let rise in a warm place for 1 hour or until doubled in size.
Making the Filling
Melt butter in a large skillet over medium-low heat.
Add chopped onions and a pinch of salt.
Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
Add minced garlic, cook for 1 minute until fragrant.
Season with salt, pepper, and thyme if using.
Remove from heat, stir in parsley.
Let cool completely.
Assembly
Punch down dough and divide into 16-20 equal pieces (about 45g each).
Flatten each piece into a 3-inch circle.
Place 1 tablespoon of cooled onion filling in center.
Pinch edges to seal completely, forming a ball.
Arrange balls in a greased 12-inch cast-iron skillet.
Cover and let rise for 30 minutes.
Stovetop Cooking
Place skillet on very low heat.
Cover with a tight-fitting lid.
Cook for 20-25 minutes until bottom is golden brown.
Brush top with olive oil.
Cover and cook additional 10-15 minutes until fully cooked.
Test doneness by inserting a skewer in center – should come out clean.
Finishing
Brush hot bread with melted butter.
Sprinkle with fresh parsley.
Let cool 5-10 minutes before serving.
No-Oven Stovetop Caramelized Onion Pull-Apart Bread is a deliciously gooey and savory treat that’s perfect for any occasion. Made entirely on the stovetop, this recipe is great for those without access to an oven or anyone looking for a quicker alternative to traditional baked pull-apart bread. The bread is soft, buttery, and layered with sweet, caramelized onions that add rich depth and flavor. Ideal as an appetizer, snack, or side dish, this pull-apart bread is sure to become a new favorite for anyone who loves warm, flavorful comfort food!
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Ingredients
For the Dough
3 cups (375g) all-purpose flour
1 cup (240ml) warm milk (105-110°F/40-43°C)
2¼ teaspoons (7g) active dry yeast
1 tablespoon (15g) sugar
1 teaspoon (5g) fine sea salt
3 tablespoons (45ml) olive oil
1 large egg, room temperature
For the Onion Filling
2 medium onions (300g), finely chopped
4 tablespoons (60g) unsalted butter
2 cloves garlic, minced
¼ cup (15g) fresh parsley, finely chopped
1 teaspoon (5g) sea salt
½ teaspoon (2g) freshly ground black pepper
½ teaspoon dried thyme (optional)
For Finishing
2 tablespoons (30ml) olive oil for brushing
2 tablespoons (30g) melted butter
Extra fresh parsley for garnish
Instructions
Continued on the next page
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