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This savoury onion and cheese bread is everything you want in a homemade loaf—fluffy, cheesy, and packed with flavour. The twist? A generous spoonful of Culley’s Kitchen Savory Onion Dip, which takes the taste to the next level.
Topped with caramelised red onion slices and melted cheese, this bread makes a perfect side dish, snack, or soup companion. And best of all—it’s a quick bread recipe made without yeast.
Why You’ll Love This Savoury Onion and Cheese Bread
- Quick & Easy – No yeast, no kneading, no waiting overnight
- Big on Flavour – Garlic, onion, herbs, and Culley’s dip create a savoury punch
- Family-Friendly – Kids and adults love it warm with butter
- Versatile – Works as a loaf, rolls, or even baked in a skillet
Ingredients for Savoury Onion and Cheese Bread
- 500 g (about 4 cups) self-raising flour (or plain flour + 2 tsp baking powder)
- ½ tsp salt
- 1 cup grated cheddar cheese (plus extra for topping)
- 3 tbsp dried herbs (e.g. thyme, parsley, or chives)
- 1 small red onion, diced
- 2 garlic pods, minced
- 3 tbsp Culley’s Kitchen Savory Onion Dip
- 1 cup buttermilk
- ½ cup water (adjust as needed)
- 1–2 tbsp olive oil (for sautéing)
For Topping
- Extra red onion slices
- ½ cup grated cheese
How to Make Savoury Onion and Cheese Bread (Step by Step)
Step 1 – Sauté the aromatics
Heat 1 tbsp olive oil in a frying pan. Add diced red onion and garlic. Cook until softened and lightly golden. Let cool.
Step 2 – Mix the dry ingredients
In a large mixing bowl, whisk together flour, salt, cheese, and dried herbs.
Step 3 – Mix the wet ingredients
In a jug, stir together buttermilk, water, and Culley’s Savory Onion Dip.
Step 4 – Assemble the dough
Add the cooled onion-garlic mix to the flour mixture. Pour in wet ingredients. Gently fold until just combined (dough should be soft).
Step 5 – Shape & top
Transfer dough to a greased loaf tin or baking tray. Press red onion slices into the surface and sprinkle generously with grated cheese.
Step 6 – Bake
Bake at 190 °C (375 °F) for 30–35 minutes, until golden brown and a skewer comes out clean.
Step 7 – Cool & slice
Allow to cool slightly before slicing. Serve warm with butter or extra Culley’s dip.
Easy Ingredient Swaps for Onion and Cheese Bread
- Best Cheese for Savoury Onion and Cheese Bread – Try mozzarella for extra melt or parmesan for sharpness
- Herb Swap – Fresh rosemary or thyme makes this extra fragrant
- Spicy Kick – Add chilli flakes or smoked paprika for heat
- Meal Prep – Slice and freeze; reheat in oven or toaster
How to Store and Freeze Savoury Onion and Cheese Bread
- Store in an airtight container for up to 3 days
- Wrap tightly and freeze for up to 2 months
- To reheat: warm slices in oven at 160 °C (320 °F) for 10 minutes
More Recipes You’ll Love
- Orange and Vanilla Yogurt Loaf Cake with Pecan Nuts « Just Cook Kai
- 3-Ingredient Flatbread
- Herb & Garlic Pull-Apart Rolls
- Creamy Pumpkin Soup (perfect pairing!)
- Applepie Recipe « Homemade Appletart « Just Cook Kai
Savoury Onion & Cheese Bread with Culley’s Dip
Equipment
- 1 Standard loaf tin (22 x 12 cm / 8.5 x 4.5 inch, about 1 kg capacity)
Ingredients
- 500 gram self-raising flour
- 1/2 tsp salt
- 1 cup grated cheddar cheese plus extra
- 3 tbsp dried herbs
- 1 red onion diced
- 2 garlic pods minced
- 1 packet Culley's Savory Onion Dip
- 1 cup buttermilk or make your own
- 1/2 cup water
- Red onion slices & extra cheese for topping
Instructions
- Sauté red onion and garlic until soft.
- Mix flour, salt, herbs, and cheese in a bowl.
- Combine buttermilk, water, and Culley’s dip.
- Add wet and onion mixture to dry, fold gently.
- Transfer to loaf tin, top with onion slices & cheese.
- Bake at 190 °C for 30–35 mins. Cool slightly before slicing.
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