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Parve
Medium
1 Hour, 15 Minutes
Diets 
My all-time favorite hobby is baking bread. I love creating new yeast recipes, working with the dough, watching it rise (I peek although I know I shouldn’t!), and inhaling that otherworldly aroma as it bakes. Nothing can quite compare to biting into a fresh-from-the-oven, soft, tender roll or crispy, chewy onion board crust! Even those people who say “I don’t wash during the week” will not be able to withstand the temptation. Been there, done that!
1/4 recipe challah dough
1 and 1/2 large onions, diced (sauté if you prefer; I didn’t)
paprika, to taste
Haddar Kosher Salt, to taste
pepper, to taste
poppy seeds, to taste
3-4 tablespoons oil
Mix together onions, spices, and oil in a medium-sized bowl. Set aside.
Roll out dough into one large rectangle and one smaller rectangle. Press down with your fingers around the perimeter of the rectangle about an inch from the edge to form a rim (similar to the edge of a pizza).
Smear each rectangle with the onion mixture. Let rise for half an hour.
Halfway through the rising, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Bake for 30 minutes, rotating trays halfway.
Yields 1 large onion board and 1 small onion board; total 10-12 servings.
Photography: Daniel Lailah. Food Styling: Noa Kanarek.
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Onion board I used this recipe on store bought pizza dough and it was great! Thanks for the idea!
Great idea, thanks for sharing! We are so happy you enjoyed it 🙂
Bringing Back My Childhood This recipes is simple and super delicious. It tastes better than the onion board I used to salivate over as a kid. It freezes beautifully.
Thank you so much for your feedback Esther. Nothing brings sentimentality like food from our youth.
Thank you so much for your feedback Esther. Nothing brings sentimentality like food from our youth.