Caramelized Onion Cheddar Quick Bread Recipes

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CHEESY CARAMELIZED ONION SKILLET BREAD



Cheesy Caramelized Onion Skillet Bread image

This appetizer is perfect for a football game or informal party, but it came about because I have two sons who are always hungry. I needed time to get dinner on the table after coming home from work. They love the skillet bread for the flavor, and I love it because it keeps them in the kitchen to chat while I prepare the rest of dinner! If you'd like, you can use homemade biscuits instead of prepared. -Mary M. Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

2 teaspoons caraway seeds
1 tablespoon olive oil
1 large onion, chopped
1/4 teaspoon salt
1 cup shredded sharp cheddar cheese
1/2 cup butter, melted
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1 tablespoon minced fresh thyme, optional

Steps:

  • Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 25g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 874mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

ONION BREAD RECIPE



Onion Bread Recipe image

Homemade bread is simple. This no yeast Onion Bread is perfect for soups and chilis.

Provided by Gloria Duggan | Homemade & Yummy

Categories     Side Dish

Number Of Ingredients 8

1 1/2 cups bread flour
3 teaspoons baking powder
2 tablespoons butter ((cold))
1 teaspoons salt
5 ounces onion ((chopped))
1 1/2 tablespoons bacon flavoured olive oil
1 egg ((beaten))
1/2 cup milk

Steps:

  • Dice onion and set aside.
  • Heat bacon flavoured olive oil in a small pan over medium-high heat.
  • Cook the onions until nicely browned. Set aside to cool.
  • Heat the oven to 375º F.
  • Grease a loaf pan or, an 8 inch round or square baking pan and line with parchment. Set aside.
  • In a large bowl combine the flour, baking powder and salt.
  • Add in the COLD butter. Using a knife, or pastry mixer, cut in the butter until crumbly.
  • Place the egg in a small bowl and beat with a fork or whisk.
  • Add the milk to the egg and mix.
  • Pour the milk and egg mixture into the cooled and cooked onions.
  • Make a well in the flour mixture, and pour in the wet ingredients.
  • Mix with a spatula to combine.
  • Scrape dough into the prepared baking dish.
  • Bake in oven until baked. Apaproximately 25 minutes.Bread will be golden. You can use a cake tester to ensure it is baked.
  • Remove the bread from the pan. Place on cooling rack.
  • Slice and ENJOY!

Nutrition Facts : Calories 159 kcal, Carbohydrate 20 g, Protein 4 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 333 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SAVORY ONION BREAD



Savory Onion Bread image

Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 9

Number Of Ingredients 10

1 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons margarine
½ cup shredded sharp Cheddar cheese
½ cup finely diced onion
1 tablespoon margarine
1 egg
½ cup milk
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
  • Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
  • Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
  • In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
  • Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 18.1 g, Cholesterol 37.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 571.6 mg, Sugar 1.2 g

CARAMELIZED ONION CHEDDAR QUICK BREAD RECIPE



caramelized onion cheddar quick bread Recipe image

Provided by socalnativelala

Number Of Ingredients 11

3 ounces extra sharp cheddar, shredded on the large holes of box grater (about 1 cup)
3 cups (15 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne
1 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces caramelized onion cheddar cheese, cut into 1/2-inch cubes (about 1 cup)
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted
1 large egg, beaten lightly
3/4 cup sour cream

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 cup of the shredded cheddar evenly over the bottom of the pan. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the cubed onion cheddar, breaking up clumps. In a medium bowl, whisk together the milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 cup chedddar evenly over the surface. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

CARAMELIZED ONION AND BACON PULL-APART BREAD



Caramelized Onion and Bacon Pull-Apart Bread image

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 9

1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice
3 large onions, thinly sliced (about 8 cups)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
4 ounces smoked Gouda, shredded
4 ounces mozzarella, shredded
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
  • Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
  • Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
  • Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

ONION AND GARLIC BREAD



Onion and Garlic Bread image

Provided by Rachael Ray : Food Network

Time 23m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter
1 medium onion, yellow skinned, chopped
3 cloves garlic, crushed
1 teaspoon sugar
1/2 teaspoon ground thyme, poultry seasoning may be substituted
A few grinds black pepper
1 (12-inch) loaf crusty bread, split lengthwise
2 handfuls grated Parmigiano

Steps:

  • Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
  • Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

CHEESE & CARAMELISED ONION COBURG



Cheese & caramelised onion coburg image

This savoury cheese and onion bread is delicious served warm from the oven

Provided by Angela Nilsen

Categories     Breakfast, Buffet, Side dish

Time 3h

Yield Makes 2

Number Of Ingredients 9

400g malted grain brown bread flour , or wholemeal or granary bread flour
100g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
1½ tsp salt
1 tbsp soft butter
1 large onion , cut into thin wedges
1 tbsp olive oil
1 beaten egg
50g grated mature cheddar

Steps:

  • Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  • Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  • Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
  • Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
  • Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.74 milligram of sodium

BREAD MACHINE CARAMELIZED-ONION BREAD



Bread Machine Caramelized-Onion Bread image

This bread is made for onion lovers! Ribbons of caramelized onions swirl their distinctinve sweet flavor throughout this savory bread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h40m

Yield 12

Number Of Ingredients 8

1 tablespoon butter or margarine
2 medium onions, sliced
1 cup water
1 tablespoon olive or vegetable oil
3 cups Gold Medal™ Bread Flour
2 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons bread machine or quick active dry yeast

Steps:

  • In 10-inch skillet, melt butter over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
  • Measure carefully, placing all ingredients except onions in bread machine pan in the order recommended by the manufacturer. Add 1/2 cup of the onions at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. (Reserve any remaining onions for another use.)
  • Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.

Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 210 mg, Sugar 3 g, TransFat 0 g

CARAMELIZED ONION BREAD



Caramelized Onion Bread image

Make and share this Caramelized Onion Bread recipe from Food.com.

Provided by oliveoil

Categories     Breads

Time 3h16m

Yield 2 loaves

Number Of Ingredients 12

1 cup lukewarm water
1/2 teaspoon active dry yeast
1 cup bread flour
2 tablespoons extra virgin olive oil
2 tablespoons firmly packed brown sugar
2 onions, sliced into 1/4 inch rings
1 cup lukewarm water
1 teaspoon active dry yeast
2 1/4 cups bread flour
1/2 cup whole wheat flour
2 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper

Steps:

  • To prepare the sponge, place the water in a mixing bowl.
  • Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
  • Mix in the 1 cup bread flour.
  • Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
  • To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
  • Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
  • Remove the pan from the heat and set aside to cool.
  • To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
  • Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
  • Add the sponge, bread flour, whole-wheat flour, salt and pepper.
  • Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
  • Or beat vigoursly with a wooden spoon for 8-10 minutes.
  • Let the dough rest for 15 mintes.
  • Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
  • The dough should be very wet and sticky, but still elastic.
  • Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
  • Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
  • Turn over a baking sheet and set a piece of parchment paper on it.
  • Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
  • Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
  • Transfer to the parchment paper.
  • You may have to reshape once you have moved it.
  • Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
  • To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
  • Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
  • Using a spray bottle, spritz the oven walls with water.
  • Work quickly so the oven does not lose heat.
  • You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
  • Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
  • Bake for 16-18 minutes, or until the bread brown.
  • Transfer the flatbreads to a rack to cool.
  • Note: I could only bake one loaf at a time.
  • Next time I will forget about turning the dough onto a floured board.
  • I'll gently dump half of the dough onto each piece of parchment paper and shape it there.

Nutrition Facts : Calories 1068.8, Fat 16.3, SaturatedFat 2.3, Sodium 2637.2, Carbohydrate 202.8, Fiber 11.4, Sugar 18.7, Protein 27.3

CARAMELIZED ONION BREAD (BREAD MACHINE)



Caramelized Onion Bread (Bread Machine) image

Another wonderful onion bread, somewhat simpler than one I've posted earlier. Bread is slightly moist from the onions, makes the most wonderful sandwiches and toast. From Gold Medal.

Provided by duonyte

Categories     Yeast Breads

Time 3h30m

Yield 2 lb. loaf, 16 serving(s)

Number Of Ingredients 8

1 tablespoon butter
2 medium onions, sliced
1 1/4 cups water
1 tablespoon olive oil
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast or 2 teaspoons active dry yeast

Steps:

  • Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
  • Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
  • Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
  • Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
  • Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.

Nutrition Facts : Calories 140.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 1.9, Sodium 153.6, Carbohydrate 26.9, Fiber 1.2, Sugar 2.2, Protein 3.5

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