BREAD FLAKES with ONIONS, easy and quick, delicious recipe perfect for a tasty dinner or as an appetizer, ready in just a few minutes, cooked in a pan or in the oven, crunchy and tasty.
The BREAD FLAKES with ONIONS are one of those ideas that are born by chance, but end up conquering everyone at the table.
I was looking for something tasty and quick for Sunday dinner, I had some slices of bread to use and a red onion in the pantry… and voilà: one of the simplest and tastiest recipes ever was born!
They are prepared in just a few minutes, crunchy on the outside and soft inside, perfect as a appetizer, snack, or light main dish. You can cook them in a pan or in the oven, with a drizzle of oil and a pinch of salt: the aroma they release is irresistible.
A bit rustic, a bit gourmet, these bread flakes with onions are also ideal for those who love anti-waste recipes, as they can be prepared with stale bread, onions of any type (white, red, or golden), and a few other ingredients you already have at home.
The beauty of this recipe is that you can personalize it as you like: add olives, cheese, sun-dried tomatoes, or aromatic herbs to make them even tastier.
Serve them hot, with a glass of white wine or as an accompaniment to a platter of cold cuts and cheeses: they will also make a great impression as a Christmas appetizer or for a dinner with friends.
The bread flakes with onions are also a vegetarian recipe, easy and light, perfect if you’re looking for a different idea to recycle bread and bring something original to the table without stress.
Join me in the kitchen today, there are bread flakes with onions.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups flour (your choice)
- 1/3 cup water
- 2 red onions
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons butter
- 1 pinch salt
Steps
Slice the onions, place them in a pan with the oil, butter, sugar, and a pinch of salt, cook over low heat to soften them, about 10 minutes.
Pour the flour into a bowl, add the water, a pinch of salt, and knead, make a ball and let it rest covered with a bowl for 15 minutes.
Roll out the dough and cut it with a mold of 4 inches then roll out each disc to obtain thin flakes or you can leave them thicker like small pizzas if you prefer.
Heat the oil in a pan and cook the flakes, turning them, they must become crispy, the thinner they are, the crispier they become.
Once ready, drain them on kitchen paper and fill them with the onion, if you want you can add some cheese, melt it and serve, hot they are perfect.
Bon appétit
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BREAD FLAKES with ONIONS
Extra tips
Add a bit of rosemary or oregano for a fragrant touch.
If you want a richer version, you can add a few pieces of sausage or bacon.
Also ideal as a base for gourmet bruschetta or rustic mini pizzas.
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FAQ BREAD FLAKES with ONIONS
Can I use stale bread?
Definitely! It’s perfect for this recipe, just moisten it slightly or brush it with a bit of oil before cooking.
Better to cook in a pan or in the oven?
Both are great: in a pan they stay softer, in the oven they become super crispy.
Can I add cheese?
Yes! Great with diced scamorza or provolone, but even plain they are delicious.
How do I store the bread flakes with onions?
Keep them in an airtight container: they stay fresh for 1-2 days. Heat them briefly before serving.
