Finely mince or puree the onion (use a food processor) and saute in a frying pan on high heat until reduced to 100 g (about 4 minutes).
Place all of the ingredients except for the ● ingredients into the bread machine and let rise. After rising, release the gas from the dough, cover with a damp cloth, and let sit for 15 minutes.
Dust with flour and roll out the dough to 20 x 30 cm. Scatter on the shrimp and use your hands to gently push into the dough.
Fold in half from the front to the back.
Roll out once again to 20 x 30 cm.
This time, fold from left to right into 3 layers.
Change the direction and roll out to 15 x 20 cm.
Cut into 12 sections.
As seen in the photo, twist each section by hand (about 23 cm long), and place on a baking sheet lined with parchment paper.
Let rise a second time.
Once it has risen, bake for 13-15 minutes in an oven preheated to 180°C, and they're done.
I wanted the surfaces to be crispy so I baked them 30 cm long, but thicker bread sticks came out sweeter and tasted better.
Story Behind this Recipe
Onions are in season, so I incorporated them into a bread dough. My kitchen was filled with the sweet aroma of onions and roasted shrimp. It's delicious freshly baked, but also good after 30 minutes once the flavors meld.
Don't use oil when sautéing the onions (Step 1). But, since they burn easily, make sure to stir the pot constantly. Instead of shrimp, you can use minced bacon, or sprinkle with black pepper.