Cheese & Caramelised Onion Soda Bread

Cheese & Caramelised Onion Soda Bread

Soda bread is a bread that is made without yeast, therefore it requires no kneading or proving. Instead the bread rises from the reaction between bicarbonate of soda and buttermilk. I’ve added extra flavour to create this Cheese & Caramelised Onion Soda Bread recipe which is so easy to make! If you want homemade bread but you’re worried about the bread not rising, or you’re just short on time, then soda bread is the ideal solution. It’s so quick to make and this version is flavoured with delicious tangy and sweet caramelised onion and salty cheese, perfectly for slathering in butter!

Jump straight to the recipe!

I started by cooking the onion in olive oil. When it was soft I added balsamic vinegar and soft light brown sugar. I let it simmer for around 15 minutes, then set aside to cool.

In a bowl I sieved out plain flour, bicarbonate of soda and salt. Then I mixed the cheese and onion into the flour.

Next I added the buttermilk to the flour and brought it together to make a dough.  I shaped it into a ball and cut a cross down the middle, then I topped it with some extra cheese. I baked it for 35 minutes until it was golden.

Cheese & Caramelised Onion Soda Bread

The Cheese & Caramelised Onion Soda Bread was beautifully risen and golden, and smelt amazing!

Cheese & Caramelised Onion Soda Bread

This Cheese & Caramelised Onion Soda Bread is perfect for dunking in a warm bowl of soup!

Cheese & Caramelised Onion Soda Bread

Easy no knead, no prove bread!

Course Side Dish
Cuisine European
Keyword Bread
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author thebakingexplorer


For the bread

  • 1 White onion diced
  • 1 tbsp Olive oil
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Light brown sugar
  • 450 g Plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Salt
  • 300 ml Buttermilk or milk with 1 tbsp lemon juice
  • 75 g Mature cheddar cheese grated

For topping

  • 25 g Mature cheddar cheese grated


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  2. Cook the white onion in the olive oil. When it is soft add the balsamic vinegar and light brown sugar. Let it simmer for around 15 minutes. Remove from the heat and set aside to cool

  3. Sieve the plain flour into a bowl and add the bicarbonate of soda and salt

  4. Mix the cheese and the onion into the flour

  5. Add the buttermilk to the flour and bring it together to make a dough. Work it as little as needed. Shape it into a ball on a baking tray dusted with flour and cut a cross down in the centre, cut almost to the bottom. Top with the extra cheese

  6. Bake the loaf for 30-40 minutes. When it sounds hollow when tapped on the bottom it's done

  7. Cool on a rack, you can eat it warm or wait till it cools, store in an airtight container and eat within 3 days

If you like this, check out more of my Bread recipes!

Cheese & Caramelised Onion Soda Bread

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9 comments / Add your comment below

  1. Alvin's quick bread was my favourite too and my other half has been begging me to bake it for him! Yours looks really good and I think I will have to give it a go now. It's very nice of you to bake another one so your vegetarian boyfriend can try some too!

    1. If you make it I would recommend not piling the topping in the middle, it would be better to spread them out more. I think it rose slightly less because of that. But still, very delicious!!

  2. My instincts for baking bread are pretty much non-existent, so when I attempted this recipe I wasn’t surprised by the bad result:(.

    The “dough” was so wet and sticky, I couldn’t shape it into anything but a big blob, so I added more flour. Evidently, I messed up the measurement conversion of the buttermilk – I added 1 1/3 cup instead of 1 1/2. I baked it at 350 F for 40 minutes, put foil over top and baked it for another 25 minutes. It was pretty much raw inside and burned on the bottom.

    I was soooo hoping I’d get lucky – major fail!

    1. Hi Traci, I’m so sorry this didn’t work out for you! Cup measurements are so unreliable, so I always recommend using scales then you can be 100% accurate. I hope you give this another go, as it’s a really easy bread to make and it’s super yummy too! Please don’t let one mistake ruin your confidence with bread. (I’ve made so many errors in my time!)

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