Name: Burnett Estate Onion Bread
Ingredients: 1¼ Cups warm water; 1 Package onion soup mix; 3 Cups bread flour; 3 Teaspoons yeast

Why it works: Onion and bread are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 8,676 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Burnett Estate Onion Bread

Ingredients

1¼ Cups warm water
1 Package onion soup mix
3 Cups bread flour
3 Teaspoons yeast

Directions

Measure water into machine.
Add soup mix, flour and yeast.
Select basic cycle and start.

Nutrition, whole recipe (rough)

499Calories

14 gProtein

1 gFat

105 gCarbs

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Onion	1 medium (110g)	44
Water	not in our table	0
Soup	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Onion + breadtop 15% of all pairs

Smell alikemoderate

Cooked together8,676 recipes

Shared aroma: 2,4-decadienal (seaweed).
Onion + flourtop 17% of all pairs

Smell alikemoderate

Cooked together32,460 recipes

Shared aroma: isobutyraldehyde (malty, green).
Bread + flourtop 25% of all pairs

Smell alikelow

Cooked together10,383 recipes

Shared aroma: isobutyraldehyde (malty, green).

Bread and flour barely smell alike, yet cooks put them together in 10,383 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread flour: Provides gluten proteins that form the elastic structure holding the loaf together.
Yeast: Ferments sugars in the dough, producing gas that makes the bread rise.
Warm water: Hydrates the flour to form dough and helps activate the yeast.
Onion soup mix: Adds onion flavour and seasoning throughout the loaf.