Cebularz Lubelski - Onion Bread from Lublin

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• For the onion topping: For the onion topping:
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried rosemary 1 tsp dried rosemary
• 1 tsp salt 1 tsp salt
• ½ tsp black pepper ½ tsp black pepper

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt for the dough.
2. 2.
   Gradually add warm water to the dry ingredients while mixing until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook until they become golden brown and caramelized, stirring occasionally.
6. 6.
   Stir in the dried thyme, dried rosemary, salt, and black pepper into the caramelized onions. Cook for an additional 2 minutes, then remove from heat.
7. 7.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a round shape, approximately 1cm (½ inch) thick.
9. 9.
   Transfer the dough rounds onto the prepared baking sheet. Spread the caramelized onion mixture evenly over the dough, leaving a small border around the edges.
10. 10.
    Bake in the preheated oven for 20-25 minutes or until the bread turns golden brown and the onions are slightly crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing.
12. 12.
    Serve the Cebularz Lubelski warm or at room temperature.

Treat your ingredients with care...

• Onion — Make sure to thinly slice the onions for even cooking and caramelization.
• Dried thyme and rosemary — If you prefer a stronger herb flavor, you can increase the amount of thyme and rosemary according to your taste preference.

Tips & Tricks

• For an extra burst of flavor, you can sprinkle some grated cheese over the onion topping before baking.
• If you prefer a softer crust, cover the Cebularz Lubelski with aluminum foil during the last 10 minutes of baking.
• Experiment with different herbs and spices to customize the flavor profile of the onion topping.

Serving advice

Cebularz Lubelski is best enjoyed fresh and warm. Serve it as a main dish accompanied by a fresh salad or as an appetizer alongside a selection of Polish cold cuts and cheeses.

Presentation advice

To enhance the presentation, you can sprinkle some fresh herbs, such as parsley or chives, over the Cebularz Lubelski before serving. Additionally, you can cut it into wedges or squares for a more visually appealing display.