Photography by Sina Mizrahi
Food Prep by Leah Hamaoui

Onions rolls are a classic post-fast baked good. They’re savory, pillowy, and perfectly flavored to lather with butter or cream cheese, dip into your soup, or just munch on straight up. You can’t really go wrong, but there are definitely a few top ways to go absolutely right.

Pull-Apart Onion Rolls

Submitted by Alia Schlesinger
Jerusalem

This recipe is very versatile. You can make it into garlic rolls by skipping the filling and changing the topping to a garlic flavor.

YIELDS 2 LOAF PANS

Dough

• ½ cup warm water
• 1 Tbsp sugar
• 1 tsp dry yeast
• 1 Tbsp margarine
• ½ cup pareve milk (I use almond)
• 1 tsp salt
• 3 cups flour

Filling

• 3 medium onions, diced
• oil, for sautéing
• pinch salt

Topping

• 4 Tbsp margarine, melted
• pinch salt
• 1½ tsp onion powder

Sauté onions in oil with a pinch of salt. When golden brown, remove from heat and set aside.

Add warm water to the bowl of your mixer. Sprinkle sugar and yeast into the water. Let stand for 5–10 minutes until foamy.

Stir in margarine, pareve milk, and salt. Gradually stir in flour. Knead for 7–10 minutes until the dough is smooth and elastic.

Divide the dough into small balls. Stuff each piece with some of the sautéed onions.

In a small bowl, combine melted margarine, salt, and onion powder. Roll each ball of dough into the mixture and place into a large loaf pan. The pieces should be touching each other and can be stacked.

Cover and let rise until doubled in size. Reserve extra melted mixture for the top. Bake at 350°F (175°C) for 30 minutes or until golden brown. Baste with extra topping mixture.

Everything Onion Rolls

Submitted by B. Jacobowitz
Sanhedria, Jerusalem

My wonderful sister gave me this recipe. It’s a delicious addition to any meal, excellent after a fast, and a great treat for a kimpeturin. Enjoy!

YIELDS 1 9X13-INCH PAN

Dough

• 1½ cups warm water
• 1 Tbsp instant dry yeast
• ½ cup + 2 Tbsp sugar, divided
• 2 eggs
• 5½ cups flour
• ½ Tbsp salt

Filling

• 3 Tbsp olive oil
• 5 onions, cut in half moons
• 6 Tbsp Everything spice (or make your own by combining black and white sesame seeds, poppy seeds, garlic, and salt)

Put the warm water into a bowl with 2 Tbsp sugar and yeast. Let the mixture rest for 5 minutes, or until it gets foamy. In a second bowl, place 1/2 cup sugar and eggs. Add to the yeast mixture. Then add the flour and salt. Knead by hand or in a mixer to incorporate. Let the dough rise for two hours.

While the dough is rising, heat a frying pan with oil. Add onions and sauté until slightly browned.

To assemble: Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33-cm) pan with cooking spray.

Roll the dough into a rectangle. Spread the onions over the dough and then cover the dough with Everything spice. Roll the dough up jelly-roll style. Cut the roll into slices and place in the prepared pan.

Bake for 30 minutes or until slightly browned on top.

Bubby R’s Incredible Onion Board

Submitted by Malka N.
Lakewood, NJ

This onion board is a tradition in my family. My grandmother makes it for all of us multiple times a year — to break a fast, for Purim, and for any occasion in between. It’s light, fluffy, savory, and absolutely delicious!

SERVES 5–6

Dough

• 4 cups flour
• 1½ cups water
• ¼ cup sugar
• 1½ tsp salt
• ¼ cup oil
• 1 egg
• 1½ Tbsp dry yeast

Topping

• 1 beaten egg
• 5–6 large onions (approx. 3 lbs/1.36 kg), diced
• kosher salt, to taste (approx. 3 tsp)
• poppy seeds, enough to cover surface (approx. 2–3 Tbsp)

Knead all the dough ingredients together (this can be done by hand or machine). Let rise for 40 minutes, then punch down. While the dough is rising, sauté the diced onions.

Preheat oven to 350°F (175°C).

Once the dough is ready, divide it in half and roll into two large rectangles.

Line two baking sheets with parchment paper and sprinkle with cornmeal. Lay the rectangles out on the baking sheets. Top dough with the beaten egg, sautéed onions, kosher salt, and poppy seeds.

Bake in preheated oven for about 40 minutes, until the dough is golden brown. Enjoy!

Note: This freezes really well. Just reheat and enjoy with melted butter.

Thank you to the women of the ToMo Nshei of Yerushalayim for hosting this tasting party!

(Originally featured in Family Table, Issue 852)