Cheesy Onion Bread

I’m making more quick breads. My friend Julie asked me to make a savory bread because she isn’t a fan of the sweet ones. So, here is my recipe for Cheesy Onion Bread.

This was wonderful. Mildly sweet from the caramelized onions, cheesy, and soft, this bread would be perfect as a gift or served at Christmas dinner.

Caramelize the onions ahead of time. I actually did it the day before because it takes so long.You can cook and crumble bacon or do what I do, buy it already prepared in the salad dressing aisle. If you want, you can omit the bacon altogether. Also, grate the cheese yourself. Grated cheese has a caking agent in it and that will mess up your bread.

Servings:  1 loaf

Time:  Prep: 1 hour (this includes the onions), cooking: 50-60 minutes
Hardware:  Measuring cups and spoons, a mixer, 2 mixing bowls, a microwavable bowl (for the butter)a nonstick pan, 2 wooden spoons, a silicone spatula and a 9”x 5” loaf pan, wire cooling rack

 

 Ingredients

• Butter and flour for the pan
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¾  teaspoon salt
• 2 tablespoons dried, crushed rosemary
• 2 tablespoons cooked, crumbled bacon
• 2 cups grated sharp cheddar (the best you can afford)
• 2 large eggs 
• ½ cup milk
• 2 cups caramelized onions (2 pounds of onions)
• ½ cup of melted butter (1 stick)

 

 

 

1. Caramelize the onions. I used 2 pounds of Vidalia or sweet onions. I also used a mandoline to slice them so they would be the same thickness. To caramelize onions, mix equal parts butter and olive oil and toss the onions in a single layer. Cook them in a nonstick pan, on medium low, stirring  often. Don’t add salt or sugar or water, no matter what you’ve been told. If the onions are crisping up, turn them down. Then just stir and wait. Don’t walk away or they will get mushy. This takes about 45 minutes. When they have cooled, roughly chop them.
2. Grease and flour the loaf pan. Preheat the oven to 350 degrees°.
3. Melt the butter.
4. In one mixing bowl, combine the flour, baking soda, salt, rosemary and bacon. Slowly stir in the cheese. If you add a little at the time, it will be coated in flour and won’t be one big lump in the middle of your bread.
5. In the other bowl beat the eggs and milk together. Using the wooden spoon, stir in the onions.
6. Add the onion mixture to the flour mixture. Pour in the melted butter . Stir until the flour is just moistened. I don’t really stir; I sort of fold the dry into the wet. Do not over mix; it will make the bread tough. 
7. Scrape batter into the loaf pan.
8. Bake 50-55 minutes or until a toothpick inserted in the middle comes out clean.
9. Allow the bread to cool in the pan for 20 minutes.  Then turn it out onto a wire rack. Store in an airtight container or plastic wrap for 3 days.