Parmesan Onion Twist

Yield: 60 (1/2-inch) slices.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 12%
  • Fat: 0.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 11.3g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 28mg
  • Calcium: 0.0mg


  • 3/4 cup canned no-salt-added chicken broth, undiluted
  • 1 tablespoon vegetable oil
  • 2 cups finely chopped onion
  • 1 teaspoon dried whole basil
  • 1 teaspoon dried whole oregano
  • 6 cups bread flour, divided
  • 2 packages active dry yeast
  • 2 cups very warm skim milk (120° to 130°)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon sugar
  • 2 tablespoons bread flour
  • Vegetable cooking spray
  • 1 egg white, lightly beaten


  1. Combine broth and oil in a nonstick skillet. Place over medium heat until hot. Add onion, basil, and oregano; saute until onion is tender. Combine 2 cups flour and yeast; stir. Add milk to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed. Add onion mixture, cheese, and sugar. Stir in enough of the remaining 4 cups flour to make a soft dough.
  2. Sprinkle 2 tablespoons flour over work surface. Turn dough out; knead until smooth and elastic. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled.
  3. Punch dough down; divide in half. Divide each half into 3 equal portions. Roll each portion into a 16-inch rope. Braid 3 ropes together on a baking sheet coated with cooking spray, pinching ends to seal; tuck ends under. Repeat procedure with remaining ropes.
  4. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled. Brush with egg white. Bake at 350° for 35 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent over-browning, if necessary.)
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