SWISS-ONION BREAD RING
My pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy bread is a cinch to make. -Judi Messina, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 loaf (12 servings).
Number Of Ingredients 5
Steps:
- Sprinkle 1/2 teaspoon poppy seeds in a greased 10-in. fluted tube pan. Cut the dough into forty 1-in. pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the butter. Repeat layers. , Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.
Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SWISS ONION BREAD
Swiss Onion Bread is a rich and flavorful bread that I crave several times a year.
Provided by Constance Smith - A Good Life Farm
Categories Breads
Time 4h10m
Number Of Ingredients 10
Steps:
- To begin, combine 1 cup of the warm water, the sugar and yeast in a small bowl. Stir together and let sit for 10 minutes until the the yeast is bubbly.
- Meanwhile in a mixing bowl, combine the bread flour, dry mustard and sea salt. Stir those together until thoroughly mixed.
- Make a deep well in the center with your hand or the back of a spoon. Pour the bubbly yeast mixture into the well.
- With your fingers, gently swirl the mixture around, pulling in enough of the surrounding flour to make the liquid the consistency of pancake batter.
- Grab some of the flour from the outside and sprinkle it over the top of the liquid mixture to prevent a skin from forming. Cover the bowl with a damp towel and let it sit for 20 minutes.
- Pour in the second cup of warm water. Then with your hands begin pulling the flour into the center, stirring until it comes together into a messy dough. Scoop the dough out of the center and place it on a lightly floured surface. Use the extra flour mixture that it still in your bowl. Knead the dough for 8-10 minutes, adding additional flour mixture as needed. The dough will start out as a shaggy mess - and after you have kneaded it, you will have a soft, smooth dough. Discard any remaining flour in the bowl. Wash, dry and oil the bowl. Place your dough ball in the bowl and turn it over to lightly coat the dough with a thin layer of oil. Cover it with the damp towel again and let it rise at room temperature for 1 1/2 - 2 hours.
- When the dough is nearly finished rising, grab the onion. Peel off the skin and cut 5 or 6 thing slices from one of the ends. Set the slices aside for now and dice the remaining onion.
- In a skillet, sauté the diced onion in the extra virgin olive oil, over medium low heat until the onion is tender and golden - about 5 minutes. When the onion is done sautéing, spoon it out onto a plate and spread it out so that it can cool.
- While the onion is sautéing, get your Swiss cheese ready. Cut your block into two portions - about 2/3 and 1/3 of the block respectively. This does not have to be exact, just "eyeball it."
- Take the larger portion and shred it. Cut the smaller portion into 1/2 inch cubes.
- Turn the dough out onto a lightly floured surface. Roll or pat it out into a large rectangle - about 12-18 inches.
- Reserving 1/2 cup of the shredded Swiss, spread the remaining shredded and cubed cheese all over the dough. Sprinkle the sautéed onion all over the dough as well.
- Begin rolling the dough up snugly from one end. When it is completely rolled up, pinch the edges together. Place the roll seam-side-down on a baking sheet or stone.
- Place the roll seam-side-down on a baking sheet or stone. Tuck the ends underneath. Cover this with the damp towel again and let it rise for an hour.
- Heat your oven to 400 degrees.
- Brush the top of the loaf with milk.
- Pile the reserved cheese down the center of the loaf. Bake this for 20 minutes.
- While it is baking, bring the onion slices to a boil in a small skillet with 1/2 inch of water. Let it bubble for a minute then removed it from the heat and drain out the water.
- After the bread has baked the 20 minutes, pull it out and carefully arrange the onion slices over the top of the bread. Put it back in the oven and bake for 20-25 more minutes or until it sounds hollow when tapped and is golden brown on top. Slide the loaf over to a rack and cool.
- Enjoy this wonderful bread with a bowl of soup...or as a scrumptious snack.
Nutrition Facts : ServingSize 1 c, Calories 359 kcal, Carbohydrate 52 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 1106 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g
QUICK AND EASY SICILIAN MEATLOAF
I tried this recipe years ago when I first started cooking. It's been a constant hit since then and is virtually foolproof. Unlike regular meatloaf, this one stays juicy and tender with excellent flavor. Serve with garlic mashed potatoes and steamed carrots for an old fashioned comfort food dinner.
Provided by BKlein
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lay a 24-inch long sheet of parchment paper down on a work surface.
- Mix together the ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper in a bowl until well combined. Place the meat mixture down on the piece of parchment paper, and pat it into a rectangle shape about 10x16 inches. Lay deli ham slices down on the meat, keeping a 1-inch margin around all sides of the rectangle. Sprinkle Swiss cheese over the ham. Carefully lift up the short edge of the meat square with the parchment paper, and gently nudge and roll up the meat. Seal the edges and ends well. Place the meat roll into a 9x13-inch baking dish.
- Bake in the preheated oven for 45 minutes.
- While the roll is cooking, mix together ketchup, mustard, brown sugar, and soy sauce, stirring until sugar has dissolved. Remove the roll from the oven, and spread the ketchup mixture over the roll. Return to the oven for 15 more minutes.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 20.9 g, Cholesterol 135.7 mg, Fat 22.4 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 1064.5 mg, Sugar 8.3 g
BACON SWISS MEAT LOAF
This recipe is quick because I already have packages of cooked bacon and shredded cheese in my freezer. I just defrost them and add them to the ground beef mixture.-Kimberly Lund, Park City, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the egg, milk, 1 cup Swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Drain. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.
Nutrition Facts :
SAVORY PARTY BREAD
It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. -Kay Daly, Raleigh, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.
Nutrition Facts : Calories 481 calories, Fat 31g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 782mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.
CREAMY SWISS ONION SOUP
It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.
Nutrition Facts :
SWISS ONION LOAF
Make and share this Swiss Onion Loaf recipe from Food.com.
Provided by Chabear01
Categories Breads
Time 1h15m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. In a bowl combine cheese and minced onion with dry ingredients of hot-roll mix.
- Prepare mix according to package directions. Turn onto a floured surface; knead until smooth and elastic (6 to 8 minutes). Shape into a 5-inch ball and place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled.
- Bake for 25 to 30 minutes or until golden brown. Brush with melted butter. Remove to a wire rack to cool.
Nutrition Facts : Calories 2503.7, Fat 112, SaturatedFat 44.6, Cholesterol 139, Sodium 6124.4, Carbohydrate 303.5, Fiber 10.5, Sugar 58.3, Protein 66.7
SWISS LOAF (A MEATLOAF BY PEG BRACKEN)
One more from my beloved "I Hate to Cook Book," by Peg Bracken. Very good and easy to make. Go on, give it a try!
Provided by EURrosa1
Categories Cheese
Time 1h
Yield 1 meatloaf, 6-7 serving(s)
Number Of Ingredients 11
Steps:
- MIx ingredients together in the order they're given. Press into a greased loaf pan. Bake uncovered at 350 F for 1-1 1/2 hour.
SWISS CHEESE MEAT LOAF
I saw this recipe on a TV show on Amish cooking in the 1980s, and I've adapted it to suit our tastes. The Swiss cheese and bacon make it very satisfying on cold fall and winter evenings.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon over medium heat for 2 minutes on each side or until cooked but not crisp. Drain on a paper towel; set aside. , In a bowl, combine the egg, crackers, 4 tablespoons cheese, onion, garlic, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into a loaf and place in a greased 5-3/4x3x2-in. loaf pan. Place bacon pieces over top. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese; bake 2-4 minutes longer or until a thermometer reads 160° and cheese is melted.
Nutrition Facts : Calories 420 calories, Fat 26g fat (10g saturated fat), Cholesterol 199mg cholesterol, Sodium 627mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
SWISS ONION LOAF
A packaged hot roll mix speeds along preparation of this delightful bread from Lois Schneider of Madison, Wisconsin. 'Let it cool completely before slicing...if you can wait that long!' she suggests. 'It's great with beef stew in the winter. Yum!'
Provided by Allrecipes Member
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- In a bowl, combine cheese and minced onion with dry ingredients of hot roll mix. Prepare mix according to package directions. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into a 5-in. ball and place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375 degrees F for 25-30 minutes or until golden brown. Brush with butter. Remove to a wire rack to cool.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 20.6 g, Cholesterol 8.1 mg, Fat 3.5 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 207.3 mg, Sugar 2.1 g
SWISS ONION SPIRAL BREAD
Entered for safe-keeping. From Anne Knapp, Tacoma, Washington, as submitted to BH&G. Uses frozen white bread dough to save time. If you like Swiss cheese, onions and bacon, what's not to like?
Provided by KateL
Categories Breads
Time 1h19m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Either grease a cookie sheet, or place ungreased silpat sheet on cookie sheet.
- In a small skillet cook onion in butter or margarine until tender.
- On floured surface roll out bread dough to a 17x7-inch rectangle, spread cooked onion over dough.
- Sprinkle shredded cheese and bacon on top.
- Roll up jelly-roll fashion from the long side, pinching edges to seal.
- Place roll, seam side down, on cookie sheet. Score top of loaf crosswise, making cuts 1/4-inch deep.
- Cover; let rise in a warm place 30-45 minutes or until almost double.
- Preheat oven to 350 degrees Fahrenheit.
- Brush top of bread with egg; sprinkle with poppy seed or dill seed.
- Bake 25-30 minutes. Serve warm.
- Note: to reheat, wrap in foil and heat in 400-degree-Fahrenheit oven for 15-20 minutes.).
Nutrition Facts : Calories 74.9, Fat 6, SaturatedFat 3.6, Cholesterol 37.7, Sodium 45.4, Carbohydrate 1.5, Fiber 0.1, Sugar 0.6, Protein 3.8
BACON MUSHROOM SWISS MEATLOAF
This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection.
Provided by NICOLETTE
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
- In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
- Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 695.8 calories, Carbohydrate 11.4 g, Cholesterol 177.1 mg, Fat 54.5 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 22 g, Sodium 683.2 mg, Sugar 2.9 g
SWISS CHEESE BREAD
This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! -Karla Boice, Mahtomedi, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 6
Steps:
- Cut bread in half crosswise. Make diagonal cuts, 1 in. apart, through bread but not through bottom. Combine all remaining ingredients. Spread half the butter mixture between bread slices. Spread remaining mixture over top and sides of bread., Place bread on double thickness of foil; cover loosely with more foil. Bake at 425° for 20-30 minutes. For last 5 minutes, remove foil covering bread to allow it to brown.
Nutrition Facts : Calories 187 calories, Fat 13g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 231mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
ONION MEAT LOAF
My husband and I really enjoy this delicious meat loaf made with onion soup mix. You only need five ingredients to assemble this easy entree before popping it in the slow cooker. -Rhonda Cowden, Quincy, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix well. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. , Using foil strips as handles, remove meat loaf to a platter.
Nutrition Facts :
SWISS ONION LOAF
A packaged hot roll mix speeds along preparation of this delightful bread from Lois Schneider of Madison, Wisconsin. 'Let it cool completely before slicing...if you can wait that long!' she suggests. 'It's great with beef stew in the winter. Yum!'
Provided by Allrecipes Member
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- In a bowl, combine cheese and minced onion with dry ingredients of hot roll mix. Prepare mix according to package directions. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into a 5-in. ball and place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375 degrees F for 25-30 minutes or until golden brown. Brush with butter. Remove to a wire rack to cool.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 20.6 g, Cholesterol 8.1 mg, Fat 3.5 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 207.3 mg, Sugar 2.1 g
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