Sweet Onion Bread Food

ONION BREAD I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a large bowl, stir together yeast, warm water, and 1 teaspoon sugar. Set aside to proof.
• Add milk, 2 2/3 tablespoons sugar, salt, butter or margarine, flour, and soup mix to the yeast in the bowl. Combine until dough forms, and then turn out on a lightly floured surface. Knead until dough is elastic. Oil a large bowl. Place the dough in the bowl, and turn several times to coat. Cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes.
• Divide dough in half. Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans. Set aside to rise for 30 minutes.
• Bake at 375 degrees F (190 degrees C) for 40 minutes. Loaf will sound hollow when done.

SWEET ONION BREAD SKILLET

Steps:

• In a large cast-iron or other ovenproof skillet, saute onion in butter and 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15-20 minutes. Set aside., Brush bottom and sides of skillet with remaining oil. Unroll crust into skillet; flatten crust and build up edge slightly. Top with onion mixture and cheese. Bake at 450° until golden brown, 10-12 minutes. Cut into 4 wedges.

PARSLEY AND SWEET ONION SANDWICHES

Steps:

• Cut 4 (1/8-inch-thick) slices from widest part of onion, keeping rings intact.
• Spread each slice of bread with about 1 teaspoon mayonnaise and top 4 slices with 1 onion slice each. Top with remaining bread slices, mayonnaise sides down, then trim onion flush with bread. Quarter sandwiches into small square or triangular sandwiches.
• Arrange 2 sheets of wax paper on a work surface. Spread remaining 2 1/2 tablespoons mayonnaise in a thin layer on 1 sheet and spread parsley evenly on the other.
• Dip all edges of 1 sandwich in mayonnaise to coat, then dip in parsley. Transfer to a tray and repeat with remaining sandwiches.

FOCACCIA BREAD WITH SWEET ONION AND CAPERS RECIPE

Steps:

• To begin making the Focaccia Bread with Sweet Onion and Capers, take lukewarm milk, add sugar and yeast, mix it with the help of spoon and keep it aside for 10 minutes till it froths.
• Meanwhile take all-purpose flour in a large vessel and add salt and 2 tablespoons of olive oil.
• Now make a well in between of the flour and pour the milk with yeast and sugar.
• Knead the dough with hands (if the dough needs extra water u can add it). Make a soft dough.
• Now sprinkle flour on a flat surface and make the dough soft by kneading with hands for about 10 minutes.
• Take a flat baking greased tray and put the dough over it. Make the dough even on all sides by tapping with your hands. I took 4 *4 inches baking tray.
• Now cover it with a cloth and place it on a warm place till the dough rises. I placed the dough in the oven.
• Until the dough rises, start preparing the topping. Take 2 tablespoon olive oil in a saucepan and add onions and a teaspoon of sugar and caramelize for 10 minutes. Switch it off and keep it aside.
• Preheat Oven to 200 degrees Celsius.
• After 2 hours you can see the dough has risen so well. Knock it off and add salt and knead well.
• Place the dough on a greased baking sheet, then place the bread and flatten it. Sprinkle the caramelized onions and add the capers. Sprinkle some dried herbs.
• Bake it in the oven for 20 to 25 minutes or till u see a nice brown color on the top.
• Serve the Focaccia Bread with Sweet Onion and Capers Recipe along with Penne Pasta in Spinach Basil Sauce Recipe and a light soup like Light And Creamy Broccoli Soup Recipe.

SWEET ONION CUSTARD BREAD

Steps:

• In large frying pan, melt butter over medium-high heat.
• Saute onions 10 to 15 minutes or until light golden brown.
• Set aside 2 tbsp of this mixture for the topping.
• In large bowl, combine flour, baking powder and salt.
• Stir in milk, egg and 1/2 cup cheese.
• Add remaining onions.
• Pour into a greased 9 inch pie plate.
• Sprinkle 1/4 cup cheese, reserved 2 tbsp onion and poppy seeds over top of bread.
• Drizzle with melted butter.
• Bake at 400F (205C) for about 25 to 35 minutes or until golden brown.
• Cool slightly, cut into wedges.

SWEET POTATO ONION BREAD

Steps:

• Ingredient amounts in parentheses are for 2 pound loaf size.
• Place ingredients in bread pan in the order the manufacturer recommends.
• Select Basic/White cycle.
• When bread is done baking, remove from pan and cool on wire rack.

SWEET ONION-LEMON BUTTER CANAPES

Steps:

• Scrub lemon. Grate zest. Combine in bowl with butter and honey and whip with wooden spoon until pale and fluffy. Halve lemon and squeeze 1 tablespoon juice. Whip into butter, a teaspoon at a time.
• With sharp bread knife, slice crust from all sides of the loaf, trimming to make a neat rectangle. Cut lengthwise into slices about 1/4 inch thick (8 long rectangles). Lay 4 slices side by side on each of two cutting boards. Scoop a tablespoon of butter onto each slice. With flexible spatula, spread evenly to edges. Chill.
• Quarter onion, cutting through "poles." Cut lengthwise into thin slices. Arrange 4 slices on each long bread slice to nearly cover, leaving a little space between onions. Sprinkle a stripe of dill down the center of each long slice. Press bread rectangles tightly together to make a single-layer rectangle (about 16 by 7 inches). Cover each with wax paper. Press down with a rolling pin to flatter slightly. Chill until serving time.
• To serve, grind over pepper and sprinkle with salt. Cut each long slice into 4 sections, cutting between onion for tidiness. Halve each if you like small canapes. Serve at once, so the salt remains crunchy.

SWEET ONION SPOON BREAD

Steps:

• In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.

SWEET ONION CORN MUFFINS

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• 3. Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• 4. Stir to combine and pour into prepared muffin tins. Sprinkle the remaining cheese on top of each. Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing them from the tins.
• 5. *Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins

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.

SWEET ONION CORN MUFFINS RECIPE

Steps:

• Preheat oven to 400 degrees F. In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes. Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill. Stir to combine and pour into prepared muffin tins. Sprinkle the remaining cheese on top of each. Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing them from the tins. *Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins.

CARAMELIZED ONION CHEDDAR BREAD

Steps:

• Heat a glug of olive oil in a medium frying pan and add sliced onions. Cook on medium heat for 10-15 minutes until softened and then reduce the heat to low or med-low (depending on how hot your element is) and cook for an additional 45 minutes, until sweet and golden. Yep. 45 minutes. We're not taking short-cuts with this one, we're actually 'caramelizing' these onions.
• In a large bowl, add yeast, sugar and warm water. Leave 3-4 minutes until foamy. Add milk, olive oil, salt, caramelized onions and 4 cups of flour and mix together until a dough forms. If the dough is a little sticky, continue to dust with the remaining cup of flour. Knead until the dough is smooth and elastic. I love using my stand mixer for this with the dough hook attached, but kneading by hand is just as effective (and a great arm workout).
• Place dough in a lightly oiled bowl and let rise until doubled in size. Depending on the warmth of the room, this could take anywhere from 1-2 hours. If you have time for a slow rise, place the dough in the fridge overnight.
• Punch down the risen dough, cut into two equal portions and roll each portion out into a large rectangle. Sprinkle with cheddar cheese and thyme/rosemary, if using. Roll the rectangle up from the short edge creating a tight 'jelly roll'. Repeat with the second portion of dough.
• Using a very sharp knife, cut eat jelly roll of dough in half lengthwise. Pinch the ends of each halved roll together and braid them, one over the other, finishing the other end by pinching that dough together. Lightly grease two loaf pans, or line them with parchment paper. Gently place one dough braid in each loaf pan. Cover with a tea towel and let the dough rise a second time for approximately an hour.
• Preheat oven to 350 degrees. Bake for 50 minutes, rotating the pans halfway through the baking time so they cook evenly. If the bread is browning too fast, move it to a lower rack in the oven and cover the top with a piece of aluminium foil. Let the loaves cool in the pan for 5 minutes before removing them from the pan.