Onion juice is best obtained in the juicer, but you can very finely grind in a blender. Typically, the juice leaves 1 large onion or 2 small. If juice is not enough to the specified volume, you can dilute it with water. If the fast-acting yeast, then mix all ingredients except onions and vegetable oil and knead the dough. Ordinary yeast will need to hold the onion juice with the sugar for about 10-15 minutes. Leave in a warm place for 1-2 hours.

What was the good bread from childhood? Large fragrant onion strings. So the onions we cut into quarters or even halves.

In a pan heat vegetable oil and fry the onion until light brown colour (the rest will reach in the oven).

Mix the onion with the dough. You can make a nice loaf or layers. But in the same bread onion and a completely chaotic, so I always do so. Nostalgia.

Sent in a preheated 220 degree oven for 20-30 minutes. Onion aroma in the entire kitchen, beauty!