ONION BREAD II
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.
Provided by Claudia Grimaldi
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g
HANDMADE ONION BREAD
I know there are recipes for onion bread on the site already, but I can't find anything without a bread machine. This is the best onion bread I've ever tasted -- I don't know how I managed to do it. LOL The base recipe is "Grandma VanDoren's White Bread," taken from another site, and is my default recipe. For just the base bread recipe, eliminate the onion mixture and follow the rest of the recipe.
Provided by Netanya
Categories Yeast Breads
Time 2h30m
Yield 3 loaves
Number Of Ingredients 10
Steps:
- In a large bowl, combine warm water, yeast, salt, oil, sugar, and half the flour. Mix thoroughly, and let sponge rise until doubled in size, approximately 35 minutes.
- While the dough is rising, place thinly sliced or finely chopped onion in a sauté pan with sesame seeds, garlic, and butter. Sauté until caramelized (light brown). Remove from heat and let cool.
- Gradually add the rest of the flour, kneading JUST until smooth. I usually knead gently with my fingertips to work the flour inches When the dough has absorbed all the flour and is beginning to get tacky, I stop kneading. (One thing I discovered was to use ONLY the amount of flour listed, even as the dusting powder for the kneading surface. So 8 cups TOTAL and no more, or the bread comes out very heavy.)
- Place dough in a greased bowl, and turn several times to coat. Allow to rise until doubled, approximately 35 minutes.
- Punch down the dough. Divide dough into three equal parts. Pour onion mixture onto the dough and fold over on itself JUST enough to distribute the onion mix throughout the dough.
- Shape into loaves (they will be a little ugly here, not smoothed on top), and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled, approximately 35 minutes.
- Bake at 350°F (175°C) for 30-40 minutes (mine are done in 30 no problem). The loaves may need to be covered for the last few minutes with foil to prevent excess browning.
Nutrition Facts : Calories 1676.6, Fat 35, SaturatedFat 10.4, Cholesterol 30.5, Sodium 2426.6, Carbohydrate 297.6, Fiber 12.4, Sugar 35.8, Protein 40.2
ONION BREAD
This recipe originally came from the booklet that accompanied my bread machine. I've modified it a bit and it's my family's favorite bread. We use it for sandwiches, toasted with parmesean cheese for dinner and even just toasted with butter for breakfast!
Provided by Brieness79
Categories Yeast Breads
Time 3h5m
Yield 2 pound loaf
Number Of Ingredients 9
Steps:
- Measure and add liquid ingredients to the bread pan.
- Measure and add dry ingredients (except yeast) to the bread pan.
- Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.
- Close up bread machine.
- Choose the "basic" setting that most machines have - it's the three hour setting on mine.
- I always use the "light" crust color because the bread comes out quite a bit softer.
Nutrition Facts : Calories 1222.4, Fat 27.1, SaturatedFat 15.9, Cholesterol 66.1, Sodium 2519.9, Carbohydrate 212.3, Fiber 8.3, Sugar 17.6, Protein 29.5
SWEET ONION BREAD
Steps:
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
MOM'S EASY ONION-PARMESAN TOPPED BREAD
We've been making and enjoying this yummy bread for decades, it's a real family favorite for over forty years! Quick and easy using a storebought French bread (or bake your own). Goes great with just about anything, from grilled steaks to summer salads to spaghetti or lasagna dinners. I'm sure this bread with it's light golden, fluffy topping will become your family's favorite, too. Enjoy! :) Notes: Can either be wrapped in foil and heated on the grill, -or- baked in the oven. Let rest for at least five minutes before cutting and serving. Careful, as topping will be very hot!
Provided by BecR2400
Categories Breads
Time 23m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine cheese, mayonnaise, and onion.
- Spread on halved French bread.
- Place on baking sheet, bake at 375 for 15 to 18 minutes or until bubbly and lightly browned (or wrap in foil and heat on grill).
- Do not overcook.
- Remove from oven, let sit 5 minutes, then cut into serving pieces and enjoy. Careful, as topping will be very hot!
Nutrition Facts : Calories 364.9, Fat 7.2, SaturatedFat 1.9, Cholesterol 7.5, Sodium 685.5, Carbohydrate 61.2, Fiber 2.5, Sugar 3.6, Protein 14.1
CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS
Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
- Cook, stirring often, until the onions are golden, about 8 minutes.
- Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
- Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
- Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
ONION BREAD
This coarsely textured bread has the delicate flavor of onion. This is not a soft bread. It is crusty and hearty and slightly dry. Sliced, it is perfect for building those famous Dagwood sandwiches. This bread is good eaten in crusty slabs either plain or buttered along side hot soup or cool, crisp salad. It's the bread of choice in my house.
Provided by Harley Seashell Pri
Categories Yeast Breads
Time 3h10m
Yield 1 1.5 pound loaf
Number Of Ingredients 7
Steps:
- Place the water, sugar, and yeast in the pan of your bread machine. Let the yeast dissolve and foam in the water for 10 minutes. Add the rest of the ingredients.
- Program your bread machine for a 1 1/2 pound basic white bread. I always choose the dark setting for the crust. This bread is excellent for the time delay feature.
Nutrition Facts : Calories 1982.8, Fat 58.5, SaturatedFat 7.7, Sodium 2342.3, Carbohydrate 318.2, Fiber 12.1, Sugar 28, Protein 41.9
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
FRENCH ONION BREAD
I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments.
Provided by Taste of Home
Time 55m
Yield 3 loaves.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
ONION-CHEESE SUPPER BREAD
This is another recipe from our neighbor Kathy Miedema. She noted it is "Super yummy and easy. Also easy to adjust (if you can't find poppy seeds for example). The recipe is originally from Better Homes and Gardens "75 Years of All-Time Favorites" 1997.
Provided by Kerena
Categories Breads
Time 40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease an 8x1 1/2" round baking pan. Set aside.
- Cook chopped onion in 1 Tablespoon of the margarine until tender.
- Stir together the milk and egg. Add to biscuit mix. Stir until moistened. Add the onion mixture, half of the cheese and 1/2 of the poppy seeds to biscuit mix mixture. Spread batter in prepared pan. Sprinkle with remaining cheese and poppy seeds. If desired, arrange cooked onion slices on top.
- Melt remaining margarine; drizzle over mixture in pan. Bake in 400 degree oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm.
More about "chopped onion bread food"
PULL-APART CHEESY ONION BREAD RECIPE - GRACE PARISI
From foodandwine.com
4/5 Category Side DishAuthor Grace ParisiTotal Time 1 hr 10 mins
- Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
- Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
- Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
- Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
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