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Cheesy-Onion Bread

Cheesy-Onion Bread

Cheesy-Onion Bread

Cheesy-Onion Bread

Cheesy-Onion Bread
 
Cheesy-Onion Bread
Recipe By:
Ingredients
  • 1 ½ sticks cold unsalted butter, (1 stick cubed)
  • 1 large Vidalia onion, finely chopped
  • 1 T. poppy seeds
  • Kosher salt and fresh ground black pepper
  • 3 oz. Gruyere cheese, coarsely shredded (1 c.)
  • 2 c. all purpose flour, plus more for dusting
  • 2 t. baking powder
  • ½ t. baking soda
  • 1 c. buttermilk
Instructions
  1. Preheat oven 425. Butter 9x4 ½” metal loaf pan.
  2. In large skillet, melt ½ stick of uncubed butter; pour 2 T. of melted butter into small bowl and reserve.
  3. Add chopped onion to skillet and cook, stirring occasionally, until it is softened. Stir in poppy seeds and season with salt and pepper. Scrape this onto a place and refrigerate for 5 minutes, until cooled slightly, then stir in cheese.
  4. In a food processor, pulse 2 c. flour with baking powder, soda and 1 t. salt. Add the stick of cubed butter and pulse until butter cubes are size of small peas. Add buttermilk and pulse 5-6 times, until soft dough forms.
  5. Turn dough out on well-floured work surface and knead 2-3 times. Pat or roll dough into 2x24” rectangle.
  6. Spread onion mixture on top. Cut dough crosswise into 10 pieces. Stack 9 pieces onion side up, the top with final piece onion side down. Carefully lay stack into prepared loaf pan and brush top with reserved melted butter.
  7. Bake in center of oven for 30 minutes until golden and risen. Let bread cook 15 minutes before unmolding and serving.
Notes
*****Cooled, unmolded bread can be wrapped in plastic and stored at room temperature for 2 days. Rewarm before serving.
 

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