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Savory Onion Bread

Savory Onion Bread

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Carol

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
  2. 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.
  3. Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
  4. 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.
  5. Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
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Reviews

az_starshine
24
8/26/2003

This bread was really good! I made it in one of my nonstick cake pans, so I didn't need to grease it. Also, I added some garlic, and a little bit more baking powder, so it was really fluffy. I served it with a beef pot pie and we loved it. I can't wait to make it again.

KIMBERLY KAY
19
8/19/2003

Simple and delicious! I recommend using red onion for flavor. Used almost double cheese, too, and the texture was still great. I'll double the recipe next time!

JUST-MARRIED
15
8/19/2003

Delicious. The texture was a bit different from other breads - almost cakelike (probably due to the egg). It was quite moist. Followed directions, except that I topped with mozzarella instead of cheddar because I only had one bag of cheddar defrosted. I also used 1/4c yellow onion and 1/4c red. Would definitely make again.