UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD
Okay, what if you took a sour cream and onion chip and turned it into a skillet bread? Mashed potatoes give the loaf tenderness and flavor while the onions on top are loaded with a tangy homemade seasoning mix. It's impossible to eat just one slice. If your pantry is short on dried spices, swap in a packet of French onion soup seasoning and use in place of the homemade mix for an equally tasty loaf.
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
- Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
- Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
- Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
- Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
- Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
- Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.
CARAMELIZED ONION UPSIDE-DOWN BREAD
Light and fluffy pan bread with a caramelized onion topping! Its so good, I couldn't stop eating it! This took less than 1 hour to make, including prep and bake time! This would be great as a side dish or an appetizer! I found this recipe on the Internet...posted by a cook known as 52to64. The photos are my own!
Provided by Lillian Russo
Categories Savory Breads
Time 50m
Number Of Ingredients 12
Steps:
- 1. Cut the onions in half, then into slices about ¼" wide. Separate into pieces.
- 2. Place 2 tablespoons of butter in a 9 to 10 inch oven proof skillet. Turn the heat to medium. Sauté the onions, stirring occasionally, until softened and they begin to caramelize, and turn very brown. This will take about 10 minutes.
- 3. While the onions are cooking, microwave the bacon til crisp. When cooled, crumble and set aside.
- 4. Remove onions from skillet. Melt remaining butter in the skillet. Remove from heat. Sprinkle with brown sugar and return the onions to the pan, covering the bottom evenly. Sprinkle the crumbled bacon on top of the onions.
- 5. In a medium size bowl combine the flour, baking powder, salt, sugar and shredded cheddar. In a seperate bowl, whisk together the egg, milk, and oil until thoroughly combined. Add to the dry ingredients and stir together quickly, but completely. The batter is very thick, almost like a biscuit batter.
- 6. Preheat oven to 350 degrees.
- 7. Spread the batter, by the spoon full, over the onions evenly. Spread out the batter with the tines of a fork. Bake for about 35 minutes or until a toothpick inserted into the middle comes out dry. The top of the bread should be browned slightly. See photo.
- 8. Let stand for five minutes. Then place a serving dish, slightly larger than the bread, over the top of the bread and turn over like an upside down cake.
- 9. Slice and serve warm as a side dish or an appetizer.
CARAMELIZED ONION AND BACON PULL-APART BREAD
Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
- Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
- Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
- Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.
CARAMELIZED ONION BREAD
Make and share this Caramelized Onion Bread recipe from Food.com.
Provided by oliveoil
Categories Breads
Time 3h16m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- To prepare the sponge, place the water in a mixing bowl.
- Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
- Mix in the 1 cup bread flour.
- Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
- To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
- Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
- Remove the pan from the heat and set aside to cool.
- To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
- Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
- Add the sponge, bread flour, whole-wheat flour, salt and pepper.
- Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
- Or beat vigoursly with a wooden spoon for 8-10 minutes.
- Let the dough rest for 15 mintes.
- Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
- The dough should be very wet and sticky, but still elastic.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
- Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
- Turn over a baking sheet and set a piece of parchment paper on it.
- Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
- Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
- Transfer to the parchment paper.
- You may have to reshape once you have moved it.
- Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
- To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
- Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
- Using a spray bottle, spritz the oven walls with water.
- Work quickly so the oven does not lose heat.
- You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
- Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
- Bake for 16-18 minutes, or until the bread brown.
- Transfer the flatbreads to a rack to cool.
- Note: I could only bake one loaf at a time.
- Next time I will forget about turning the dough onto a floured board.
- I'll gently dump half of the dough onto each piece of parchment paper and shape it there.
Nutrition Facts : Calories 1068.8, Fat 16.3, SaturatedFat 2.3, Sodium 2637.2, Carbohydrate 202.8, Fiber 11.4, Sugar 18.7, Protein 27.3
CARAMELIZED ONION BREAD (BREAD MACHINE)
Another wonderful onion bread, somewhat simpler than one I've posted earlier. Bread is slightly moist from the onions, makes the most wonderful sandwiches and toast. From Gold Medal.
Provided by duonyte
Categories Yeast Breads
Time 3h30m
Yield 2 lb. loaf, 16 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
- Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
- Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
- Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
- Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.
Nutrition Facts : Calories 140.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 1.9, Sodium 153.6, Carbohydrate 26.9, Fiber 1.2, Sugar 2.2, Protein 3.5
More about "caramelized onion upside down bread recipes"
BRAIDED ONION BREAD - 101 COOKBOOKS
From 101cookbooks.com
4.6/5 (22)Total Time 3 hrs 40 minsCategory BreadCalories 215 per serving
- Start by making the filling. You can do this a day or two ahead of time, and refrigerate. Heat the olive oil over medium-high heat, and stir in the onions along with a generous pinch of salt. Saute, stirring regularly, until the onions get brown and caramelized - twenty minutes or so. Remove from heat, allow to cool, and then stir in the cheese and 1/4 cup of the sesame seeds. Set aside or refrigerate until ready to use. If you’ve cooked your filling ahead of time and refrigerated it, bring it back to room temperature before filling your dough.
- To make the dough, combine 2 cups of the flour, the sugar, salt, and yeast in a medium bowl. Add the warm milk and stir just until you don’t see any more dry flour. Add the egg and butter, and stir until it is all incorporated. Add the rest of the flour (the remaining 2 1/2 cups) and stir until you have a nice, soft dough.
CARAMELIZED ONION UPSIDE-DOWN BREAD - BIGOVEN.COM
From bigoven.com
CARAMELIZED ONION BREAD RECIPE | MY DIVERSE KITCHEN - A …
From mydiversekitchen.com
RECIPE: SAVORY CARAMELIZED ONION UPSIDE-DOWN QUICK …
From seattletimes.com
Author Seattle Times Staff
HOW TO MAKE A PATTY MELT - ALLRECIPES
From allrecipes.com
SWEET VIDALIA ONION CORNBREAD • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
JAMMY UPSIDE-DOWN ONION TART - PUREWOW
From purewow.com
CARAMELIZED ONION UPSIDE-DOWN BREAD | BREAD, BAKING, …
From pinterest.com
SAGE AND CARAMELIZED ONION SOURDOUGH BREAD - CAROLINE'S COOKING
From carolinescooking.com
EASY CARAMELIZED CABBAGE AND ONIONS RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
UPSIDE-DOWN ONION CORNBREAD - SOUTHERN CAST IRON
From southerncastiron.com
CORONAVIRUS COOKING: EASY CARAMELISED ONION TART RECIPE - NINE
From kitchen.nine.com.au
CARAMELIZED ONION BREAD RECIPE - HOME COOKING ADVENTURE
From homecookingadventure.com
CHEDDAR-CARAMELIZED ONION BREAD RECIPE - SOUTHERN LIVING
From southernliving.com
UPSIDE DOWN SWEET ONION CORNBREAD | 12 TOMATOES
From 12tomatoes.com
CARAMELIZED BANANA UPSIDE-DOWN CAKE - AVERIE COOKS
From averiecooks.com
CARAMELIZED ONION, ROASTED GARLIC AND FRIED SAGE BREAD - RECIPE
From lecreuset.ca
WE MADE THE VIRAL ONE-POT FRENCH ONION PASTA RECIPE THAT …
From tasteofhome.com
UPSIDE-DOWN CARAMELIZED ONION PAN BREAD | RECIPE | CARAMELIZED …
From pinterest.ca
You'll also love