Savory Onion Bread Food

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SAVORY PARTY BREAD



Savory Party Bread image

It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. -Kay Daly, Raleigh, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 5

1 unsliced round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds

Steps:

  • Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

Nutrition Facts : Calories 481 calories, Fat 31g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 782mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY ONION BREAD



Savory Onion Bread image

Provided by Maureen Fitzgerald

Number Of Ingredients 9

3 cups all-purpose flour (pre-sifted or sift yourself)
3 teaspoons baking powder
1 teaspoon salt
12 ounces milk (whole or low fat)
1 ⁄4 cup sugar
1 ⁄2 cup water
1 ⁄4 cup melted butter
1 cup shredded cheddar cheese (mild or sharp)
1 ⁄2 cup chopped Vidalia onion

Steps:

  • Preheat over to 375 and gather ingredients.
  • Mix together flour, baking powder, sugar and salt.
  • Add milk, water, butter, cheese, and onions.
  • Stir until mixed.
  • Dough should be a bit moist but not watery. Should look very sticky and lumpy.
  • Scoop into greased bread pan. (cooking spray works fine).
  • Even out with a spoon so top is completely flat.
  • Bake for 55 minutes.
  • Let cool for 30 minutes before slicing.

SAVORY BREAD



Savory Bread image

This savory bread is crisp and golden brown on the outside but moist and tender on the inside. The dill and onion give it great flavor without overwhelming your taste buds.

Provided by Taste of Home

Time 40m

Yield 2 loaves (9 slices each).

Number Of Ingredients 10

1-1/2 cups water (70° to 80°)
2 tablespoons olive oil, divided
1/4 cup dried minced onion
2 teaspoons sugar
1-1/4 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon onion powder
3-1/2 cups all-purpose flour
3/4 cup whole wheat flour
1 package (1/4 ounce) active dry yeast

Steps:

  • In bread machine pan, place the water, 1 tablespoon oil, minced onion, sugar, salt, dill, onion powder, flours and yeast in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half; shape each portion into a 7-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Brush with remaining oil. Remove from pans to wire racks.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SAVORY ONION BREAD



Savory Onion Bread image

Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 9

Number Of Ingredients 10

1 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons margarine
½ cup shredded sharp Cheddar cheese
½ cup finely diced onion
1 tablespoon margarine
1 egg
½ cup milk
½ cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 18.1 g, Cholesterol 37.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 571.6 mg, Sugar 1.2 g

AMISH ONION BREAD



Amish Onion Bread image

This is another recipe that was given to me. This bread is so moist. The onion - poppy seed topping is a wonderful break from your everyday bread..I hope you try it..it's delish!

Provided by Cassie *

Categories     Other Breads

Time 1h10m

Number Of Ingredients 14

3 - 4 medium onions, chopped
2 c cold butter or margarine, divided
1 Tbsp poppy seeds
1 1/2 tsp salt
1 1/2 tsp paprika
1 tsp coarsely ground pepper
4 c all purpose flour
1/2 c corn starch
1 Tbsp baking powder
1 Tbsp sugar
1 Tbsp brown sugar
5 eggs
3/4 c milk
3/4 c sour cream

Steps:

  • 1. In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from heat; set aside.
  • 2. In a bowl, combine flour, cornstarch, baking powder and sugars. Cut in 1 1/4 cups butter until mixture resembles coarse crumbs. ( I use my food processor).
  • 3. Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. Spread into a greased 10 inch springform pan. Spoon onion mixture over the dough evenly. Place pan on baking sheet. Bake at 350 degrees for 35 - 40 minutes or until toothpick inserted near the center comes out clean. Serve warm.

BACON-ONION BREAD



Bacon-Onion Bread image

Savory quick bread flavored with bacon and onions. Delicious and unusual for sandwiches to go with soup or toast to go with omelets. The quality of the bacon will make a difference in the taste, so it's worth the extra cost for the good stuff. Plain nonfat yogurt can be used in place of the cottage cheese or sour cream to lower the calories.

Provided by littleturtle

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

6 slices bacon
2 tablespoons reserved bacon grease
1 small onion, peeled & finely chopped
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 large eggs, beaten
1 cup small curd cottage cheese or 1 cup sour cream
1/4 cup butter, melted (1/2 stick)

Steps:

  • Adjust oven rack to top third position, and pre-heat oven to 350°F.
  • Coat 9"x5"x3" loaf pan with cooking spray.
  • In a skillet, cook the bacon just until crisp.
  • Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
  • Discard all but 2 tablespoons of the bacon grease.
  • Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
  • In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
  • Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
  • Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
  • Spoon batter into the prepared loaf pan, smoothing it on top.
  • Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
  • Turn out onto a wire rack to cool before slicing.

Nutrition Facts : Calories 219.7, Fat 13, SaturatedFat 5.8, Cholesterol 58, Sodium 497.6, Carbohydrate 18.5, Fiber 0.7, Sugar 1.5, Protein 7

SAVORY ONION CORNBREAD



Savory Onion Cornbread image

My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 medium sweet onion, chopped
1/4 cup butter
1 large egg
1 cup cream-style corn
1/3 cup whole milk
2 drops hot pepper sauce
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.

SAVORY SAGE AND ONION BREAD PUDDING



Savory Sage and Onion Bread Pudding image

Although bread pudding is typically thought of as a sweet finale, it can be equally good as a savory offering. In this one, red onions and leeks are sauteed until soft, then combined with a tangy cheese-enriched custard fragrant with sage.Any good-quality bakery bread can be used in place of the whole wheat. Consider rye, pumpernickle,egg bread or even plain white bread. From a June 1986 issue of Bon Appetit. Standing time for bread pudding is not included in prep time.

Provided by Leslie in Texas

Categories     Onions

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 large garlic clove, minced
3 medium red onions, thinly sliced
2 medium leeks, white part only, thinly sliced (12 oz. total)
2 tablespoons unsalted butter
5 ounces muenster cheese, cut into 1-inch pieces
2 teaspoons small sage leaves
1 2/3 cups milk
3 eggs
2 teaspoons Dijon mustard
3/4 teaspoon salt
freshly grouund pepper
4 cups whole wheat bread cubes, with crust (1/2-inch cubed, 6 oz. total)

Steps:

  • Butter shallow 7 or 8-cup baking dish.
  • Melt butter in large skillet over low heat.
  • Add onion mixture and cover with waxed paper round.
  • Cook gently for 12 minutes;discard paper.
  • Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
  • In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
  • Blend in onion mixture using 3 to 4 on/off turns.
  • Transfer mixture to large bowl; stir in remaining 1 cup milk.
  • Place bread in prepared dish.
  • Pour egg mixture over bread, using fork to distribute onions evenly.
  • Let soak until liquid is absorbed, 30 to 45 minutes.
  • (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
  • Position rack in center of oven and preheat to 300 degrees.
  • Bake bread pudding 45 minutes.
  • Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
  • Let stand 15 minutes; serve warm.

Nutrition Facts : Calories 183.2, Fat 12.1, SaturatedFat 7, Cholesterol 111.1, Sodium 400.6, Carbohydrate 10.3, Fiber 1, Sugar 3, Protein 9

SAVORY ONION BREAD



Savory Onion Bread image

Make and share this Savory Onion Bread recipe from Food.com.

Provided by HS Kinn

Categories     Vegan

Time 3h30m

Yield 1 loaf

Number Of Ingredients 11

1 cup water
3 tablespoons olive oil
3/4 teaspoon dried oregano
2 tablespoons garlic
3 tablespoons onions
3 teaspoons rosemary
1 teaspoon sea salt
1 tablespoon agave nectar
3 tablespoons flax seeds
3 cups bread flour
2 teaspoons active dry yeast

Steps:

  • Begin by proofing your yeast. I do this by warming up the water, about a minute in most microwaves. You don't want it to boil, or you'll kill the yeast. That's not so good if you want your bread to rise.
  • Once the water's heated, put in the 2 t of yeast and stir, and then set aside somewhere dark.
  • Assemble the rest of your ingredients. I grind the flax right before I put it in the bread, because flax is very perishable. If you have any leftover, freeze it.
  • Add flour, spices and ground flax to bowl or bread machine.
  • Chop up the onion and add to the rest of the ingredients.
  • Check your water and yeast mixture. If it's bubbly, add it to the other ingredients.
  • Add olive oil and agave.
  • If you're using a bread machine, put it on the white bread cycle, or if you're like me, put it on the dough cycle, pull it out once that's finished and then bake it in a loaf pan at 400 degrees for thirty minutes in the oven.

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING



Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding image

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

400 g whole meal bread, crusts removed
300 ml hot vegetable stock or 300 ml ham stock
4 large onions, peeled and finely chopped
200 g smoked lardons or 200 g smoked bacon, cut into small pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon chopped fresh sage
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
3 large eggs, beaten
3 ounces shredded vegetable suet or 3 ounces melted butter
salt
black pepper

Steps:

  • Pre-heat oven to 190C/375F/gas mark 5.
  • Grease a large baking dish or tray about 12" by 8" in size.
  • Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
  • Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
  • Add the bacon and onion mixture to the soaked bread and mix well.
  • Add the rest of the ingredients - continue to mix them together thoroughly.
  • Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
  • Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
  • Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
  • Also great for picnics, brunch or breakfast.

DILL & ONION BREAD



Dill & Onion Bread image

Your family will thank you for the great smells coming from your kitchen when you bake this bread. I use a bread machine to mix my ingredients when making homemade bread, because I have arthritis and fibromyalgia and can no longer knead bread dough very easily. So, the ingredients are listed in the order they go into my bread machine. I promise you this will still work even if you don't use a bread machine. The techniques I use makes a wonderful crust outside with soft center. Perfection! I hope you will give it a try.

Provided by Julie Bailey @julesbai

Categories     Savory Breads

Number Of Ingredients 13

1-1/2 cup(s) water, room temperature
2 tablespoon(s) extra virgin olive oil
1-1/2 teaspoon(s) coarse salt (sea salt or kosher)
4 cup(s) bread flour (reserve about 2 tablespoons for kneading later)
2 tablespoon(s) dried minced onions
2 tablespoon(s) dried dill weed
2 teaspoon(s) yeast, active dry
ADDITIONAL EQUIPMENT/ITEMS USED:
- parchment paper
- spray oil (butter flavor preferred)
- coarse salt to sprinkle
- bread machine
- dutch oven with heat-safe lid (or 4 to 6 quart casserole dish)

Steps:

  • ADD ingredients to your bread machine in the order listed.
  • Select 'French/Italian Bread' setting on the bread machine menu. Push START.
  • Allow bread machine to work through the first mixing cycle (about 45 to 60 minutes), then allow it to enter into the second mix and rise cycle just until the machine stops mixing and begins the rise stage (about 20-minutes). REMOVE from bread machine and handle gently, kneading 5 or 6 turns on floured surface to shape for the baking pan (Dutch oven or casserole dish heat-safe to 500-degrees). Do not over-mix but make sure the dough is coated with flour.
  • Tear a piece of parchment paper larger than the baking container. Set it into a large bowl for the dough to rise before baking. Lightly spray the parchment with oil and lightly sprinkle coarse salt on the oiled parchment paper.
  • SET the dough onto the parchment paper in the large bowl. Score 2 or 3 times with sharp knife if desired then cover with either a cloth or oiled plastic wrap. Set the bowl in a warm area of the kitchen, probably near your stove. Allow to rise for about 45-minutes.
  • About 30-minutes into the dough rising, PRE-HEAT oven to 450-degrees and set the empty Dutch oven (or casserole dish) with heat-proof lid on top, into the oven to get hot (takes about 15 to 20 minutes). You will transfer the dough, parchment and all, into the hot Dutch oven when it finishes rising.
  • When dough finishes rising, remove Dutch oven from the hot oven (do not leave oven door open while transferring dough to the baking dish). Remove the lid and gently lift and transfer the dough including the parchment paper into the hot Dutch oven. Place the lid back onto the Dutch Oven and set it back into the hot oven.
  • BAKE for 30-minutes with the lid on. At the 30-minute mark, take bread out of oven. Remove the lid. Remove the parchment paper. RETURN bread to the Dutch oven without a lid and bake for another 15 to 20 minutes until a nice golden crust forms.
  • REMOVE from oven when done. Cool for at least 10-minutes before serving. STORE cooled bread in a bread bag or plastic storage bag.

SAVORY HERB BREAD PUDDING



Savory Herb Bread Pudding image

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Provided by Isa Chandra Moskowitz

Yield Serves 4 to 6

Number Of Ingredients 12

¼ cup (60 ml) olive oil, plus more for the baking dish
1 small yellow onion, chopped into medium dice
2 ribs celery, thinly sliced
Salt
2 teaspoons onion powder
½ teaspoon dried sage
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
1 loaf bakery white bread, cubed
2 cups (480 ml) vegetable broth
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
  • Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
  • Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
  • Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

SAVORY BREAD PUDDING



Savory Bread Pudding image

I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
4 large eggs
1 cup heavy cream
3 ounces cognac
Sea salt and cracked black pepper
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices
12 ounces fresh king trumpet mushrooms
3 shallots, peeled and halved
2 tablespoons olive oil
1 spring onion, peeled and sliced thinly

Steps:

  • Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
  • Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
  • Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
  • Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
  • To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

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Availability Out of stock


RAW ONION BREAD RECIPE | THE RAWTARIAN
I had never made raw crackers or raw bread that included olive oil, but the addition of olive oil makes this raw onion bread recipe so easy to spread! This recipe makes enough for three sheets of onion bread. In terms of onion measurements, here I call for 3 massive sweet white onions. This is about 2.5 pounds or about 5 cups chopped.
From therawtarian.com
5/5 (10)
Total Time 6 hrs 7 mins
Category Dehydrated Raw Crackers, Wraps And Breads
Calories 408 per serving


SAVORY ONION BREAD - REVIEW BY LINDA MCLEAN - ALLRECIPES
Food Wishes with Chef John; Allrecipes Magazine Recipes; Our Newest Recipes; Trusted Brands; See all categories. Allrecipes Magazine; Dinner Spinner TV; Cooking School; Newsletters; Ask the Community; Help; Jobs Newsroom; Savory Onion Bread. Reviews: LINDA MCLEAN 3k 2k October 28, 2005. Although I did add more onion and cheddar than called for …
From allrecipes.com
4.2/5
Author LINDA MCLEAN


FRENCH ONION MONKEY BREAD RECIPE IS SAVORY - SIMPLEMOST
French Onion Monkey Bread Is A Savory Twist On A Sweet Classic . This is an easy way to make yummy dinner rolls! December 20, 2021 December 17, 2021 by Marie Rossiter. Monkey bread is one of those ...
From simplemost.com
Author Marie Rossiter


SAVORY ZUCCHINI GARLIC ONION DILL BREAD | RECIPE | FOOD ...
Food And Drink. Bread. Visit. Save. Recipe from . justapinch.com. Savory Zucchini Garlic Onion Dill Bread. 1 rating · 25 minutes · Vegetarian · Serves 1. Just A Pinch Recipes. 792k followers . Savory Zucchini Bread. Zucchini Rounds. Dill Bread Recipe. Onion Bread. Garlic Bread. Corn Bread. Healthy Eating Recipes. Cooking Recipes. All You Need Is. More information....
From pinterest.com
5/5 (1)
Estimated Reading Time 3 mins
Servings 1


SAVORY BREAD & BUTTER PUDDING - THE PIONEER WOMAN
Savory Bread & Butter Pudding Printable Recipe. This is the fourth of five finalist recipes for the Dairy Contest, the winner of which will be announced this Monday (Labor Day!) This recipe, submitted by Dani, appealed to me on many levels, not the least of which was that it resembles a similar recipe I’ve made before, which I love and gobble up unabashedly.
From thepioneerwoman.com
Author Ree Drummond
Estimated Reading Time 3 mins


SAVORY ONION BREAD | RECIPE | ONION BREAD, RECIPES, BREAD
Sep 21, 2011 - Cheddar cheese and sauteed onions team up wonderfully in this zesty quick bread that boasts a second helping of cheese on top. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And …
From pinterest.ca


32 SAVORY QUICK BREAD RECIPES - TASTE OF HOME
Olive & Onion Quick Bread I’ve been baking for over 50 years, and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. —Paula Marchesi, Lenhartsville, Pennsylvania
From tasteofhome.com


SAVORY ONION BREAD - TFRECIPES.COM
Make and share this Savory Onion Bread recipe from Food.com. Recipe From food.com. Provided by HS Kinn. Categories Vegan. Time 3h30m. Yield 1 loaf. Number Of Ingredients: 11. Ingredients; 1 cup water: 3 tablespoons olive oil: 3/4 teaspoon dried oregano: 2 tablespoons garlic: 3 tablespoons onions: 3 teaspoons rosemary : 1 teaspoon sea salt: 1 tablespoon agave …
From tfrecipes.com


SAVORY ONION BREAD – GRAINMAKER | MADE IN MONTANA GRAIN ...
Savory Onion Bread . Print . Ingredients. 1.5 Cups Flour; 3 Tsps Baking Powder; 1 Tsp Salt; 2 Tbsp Butter; 1/2 Cup Shredded Sharp Cheddar Cheese; 1/2 Cup Finely Diced Onion; 1 Tbsp Butter; 1 Egg; 1/2 Cup Milk; 1/2 Cup Shredded Sharp Cheddar Cheese; Instructions. Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8-inch square pan. …
From grainmaker.com


SAVORY QUICK BREAD RECIPES - CHOWHOUND FOOD COMMUNITY
Savory Zucchini Quick Bread. Chowhound. Zucchini may be a summer squash, but it makes for a terrific fall quick bread. The primary taste of traditional zucchini bread is cinnamon, with the shredded vegetable providing moisture over flavor. A Greek style, savory zucchini bread ousts the cinnamon and sugar in favor of feta and oregano.
From chowhound.com


SAVORY ONION BREAD RECIPE | WISCONSIN MOMMY | ONION BREAD ...
Mar 30, 2019 - Grab some Vidialia Onions while they are in season and make this delicious and savory Onion Bread!! Easy to make, this won't last long in any house - …
From pinterest.ca


SAVORY ZUCCHINI GARLIC ONION DILL BREAD RECIPES - FOOD NEWS
Directions In a large bowl, combine the flour, onion, 6 tablespoons of Parmesan cheese, baking powder, salt and baking soda. In a small bowl, combine the buttermilk, oil, eggs and zucchini; stir into flour mixture just until blended. Spoon into a greased 9-in. round baking pan. Sprinkle with remaining Parmesan.
From foodnewsnews.com


SAVORY ONION BREAD - CRECIPE.COM
Savory Onion Bread . Cheddar cheese and sauteed onions team up wonderfully in this zesty quick bread that boasts a second helping of cheese on top. Visit original page with recipe. Bookmark this recipe to cookbook online . 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, …
From crecipe.com


SAVORY ONION BREAD RECIPE | ONION BREAD, BREAD RECIPES ...
Apr 15, 2019 - Grab some Vidialia Onions while they are in season and make this delicious and savory Onion Bread!! Easy to make, this won't last long in any house - …
From pinterest.ca


DILLY ONION BREAD - FLY-LOCAL
Stir in bread flour, 1/4 cup green onions, 1/4 cup red onion and dill weed to make a stiff, sticky batter. Scrape down sides of bowl when stirring as needed. Cover and let rest 10 minutes. Spread into greased 9 x 5-inch loaf pan. Sprinkle with 1 tablespoon red onion and 1 tablespoon green onion. Cover and let rise about 30 minutes or until doubled.
From fleischmannsyeast.com


SAVORY ONION BREAD - REVIEW BY SOLA - ALLRECIPES.COM
I unfortunately did not have enough milk for this recipe (only 1/4 cup) so I had to sub water and a little extra margarine. I was also short on time, so I subbed dried minced onion. I did add 1/2 tsp of garlic powder, as another reviewer suggested. I'm sure this bread is much better with real onions and all milk (maybe even a bit more than 1/2 cup), but my turn-out was so-so. …
From allrecipes.com


SAVORY ONION BREAD MIX IN A JAR - RECIPE GOLDMINE
Savory Onion Bread. 1 jar Onion Bread Mix 1 1/8 cups warm water (105 to 110 degrees F) 1 tablespoon vegetable or olive oil. Follow your bread maker instructions. For most bread makers, place the water and oil into the bread pan, then add the dry ingredients on top, add the yeast last. Bake as for "white" bread. This mix can be used for traditional bread if you don't have a bread …
From recipegoldmine.com


SAVORY MUSHROOM AND ONION PASTRY
1. Dice the onion. Heat a pan with oil and sauté the onion, stirring occasionally until the onion is golden, which takes a few minutes. Chop the garlic and add to the onion, sautéing until golden. Slice the mushrooms and add to the pan, sauté for two minutes, season with salt and pepper and remove from the heat. 2. Preheat the oven to 180°C ...
From nikibfood.com


COMMENTS ON: SAVORY BERMUDA ONION BREAD
Comments on: Savory Bermuda Onion Bread. Comments on: Savory Bermuda Onion Bread.
From thebermudian.com


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