Vidalia Onion Custard Bread |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers, shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: Serve with soups and stews at dinner or with your favorite egg dishes at brunch, Libby recommends. Ingredients:
1 large sweet onion, halved and sliced |
3 tablespoons butter, divided |
1-3/4 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1-1/4 cups 2% milk |
3/4 cup shredded cheddar cheese, divided |
1 teaspoon poppy seeds |
Directions:
1. In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes.
2. In a large bowl, combine the flour, baking powder and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese.
3. Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds. Melt remaining butter; drizzle over the top.
4. Bake at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers. Yield: 8-10 servings.
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