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Sweet Vidalia Onions create a taste sensation in this light and airy breakfast or brunch bread.
Ingredients
2 tablespoons unsalted butter
1 large Vidalia Onion, halved and sliced
1 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon coarse salt
1 1/2 cups milk
1 large egg, lightly beaten
1/2 cup shredded Cheddar Cheese
Topping
1/4 cup shredded Cheddar Cheese
2 tablespoons reserved caramelized onions
1 tablespoon poppy seeds
1 tablespoon unsalted butter, melted
Method
In a large skillet, melt butter over medium heat; sauté onions 10 to 15 minutes or until golden
brown.
Reserve 2 tablespoons onions for the topping. In a large bowl, combine flour, baking powder
and salt.
Stir in milk, egg and cheese. Add remaining onions. Pour into greased 9-inch deep-dish pie
plate.
For the topping
Sprinkle bread with cheese, reserved onions and poppy seeds. Drizzle butter over top of bread.
Bake at 400 degrees until golden brown, about 25 to 35 minutes.
Cool slightly; cut into wedges and serve warm.
Ingredients
2 tablespoons unsalted butter
1 large Vidalia Onion, halved and sliced
1 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon coarse salt
1 1/2 cups milk
1 large egg, lightly beaten
1/2 cup shredded Cheddar Cheese
Topping
1/4 cup shredded Cheddar Cheese
2 tablespoons reserved caramelized onions
1 tablespoon poppy seeds
1 tablespoon unsalted butter, melted
Method
In a large skillet, melt butter over medium heat; sauté onions 10 to 15 minutes or until golden
brown.
Reserve 2 tablespoons onions for the topping. In a large bowl, combine flour, baking powder
and salt.
Stir in milk, egg and cheese. Add remaining onions. Pour into greased 9-inch deep-dish pie
plate.
For the topping
Sprinkle bread with cheese, reserved onions and poppy seeds. Drizzle butter over top of bread.
Bake at 400 degrees until golden brown, about 25 to 35 minutes.
Cool slightly; cut into wedges and serve warm.
Vidalia Onion Custard Bread