Easy Savory Garlic And Onion Bread Wedges Food

GARLIC ONION WEDGES

Steps:

• In a small skillet, saute onion and garlic in butter over medium heat for 2-3 minutes or until tender. Unroll crescent dough; seal perforations and press into two 6-in. x 4-in. rectangles. , Transfer one rectangle to an ungreased baking sheet; spread with half of the onion mixture. Top with second rectangle and remaining onion mixture. Sprinkle with Italian seasoning. Bake at 400° for 10-12 minutes or until golden brown. Cut into four wedges.

ONION GARLIC BEER BREAD

Steps:

• 1. This is very simple! PreHeat the oven to 375. Add all dry ingredients to a mixing bowl
• 2. Add green onion and garlic and being the mixer
• 3. slowly add the beer. Mix well.
• 4. Pour into a greased loaf pan. pour butter over the top. Bake for 50 minutes!
• 5. Once it has that yummy golden brown look take it out of the oven and let it set 10 minutes to soak up the rest of the butter. Cool on a wire rack. Slice and enjoy! On a personal note* make this bread when no one is home otherwise it will be gone in minutes!! :)

SAVORY ONION BREAD

Steps:

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

ONION & GARLIC SODA BREAD

Steps:

• Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until light golden brown, 3-5 minutes. Add garlic; cook and stir 30 seconds longer. Cool., In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf., Transfer to a large greased cast-iron skillet or baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake until golden brown, 35-40 minutes., Remove from pan to a wire rack; serve warm.

MAKE GARLIC ONION BREAD

Steps:

• In​ a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
• Punch down dough. Turn dough out onto ​a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
• Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on ​a rack.
• Serve bread warm with homemade whipped butter or, for extra garlic flavor, with garlic chive butter . The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.

ONION AND GARLIC BREAD

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

EASY SAVORY GARLIC AND ONION BREAD WEDGES

Steps:

• Set oven to 400 degrees.
• Brush the pizza crust lightly with olive oil, then sprinkle with salt and pepper.
• In a small bowl, combine the mayo, Parmesan cheese, red onion and basil.
• Spread the mayo mixture evenly over the crust.
• Sprinkle lightly with grated mozza cheese (use only a small amount of mozza cheese).
• Bake for about 10 minutes or until the crust and topping is heated through.

EASY GARLIC AND ONION BREAD WEDGES

Steps:

• Preheat oven to 450°F. Brush pizza crust lightly with olive oil. Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Spread mayonnaise mixture evenly over crust. Bake until crust is crisp and topping heated through, about 10 minutes.

EASY ONION GARLIC BREAD

Steps:

• Combine first 4 ingredients. Mix well.
• Spread butter mixture on bread slices.
• Lightly sprinkle on cheese.
• Broil bread 2-3 min or until golden brown.

ITALIAN BREAD WEDGES

Steps:

• In medium bowl, mix water, oil, sugar, salt, flour and yeast.
• Let rise 30 minutes.
• Spread dough on greased cookie sheet.
• In small bowl, mix italian dressing with pepper, oregano, garlic and thyme.
• Spread this mix on top of dough.
• Sprinkle cheeses on top and bake at 400 degrees for 15-20 minutes.

CHEESE & CARAMELISED ONION COBURG

Steps:

• Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
• Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

ROASTED ONION WEDGES

Steps:

• Place onions in a baking dish coated with cooking spray.
• Combine remaining ingredients and drizzle over onions, coating evenly.
• Cover dish with foil or lid and bake at 450 for 25 minute Uncover dish, baste onions, and bake uncovered for 25 min more or til tender and browned.