Onion Pan Bread
Instructions:
- Lightly caramelized onions keep this bread moist and
tender, with a deep, naturally sweet flavor that’s perfect
with roasted meats or chicken, grilled vegetables, and
sharp or smoked cheeses.
- 3 tablespoons butter or extra virgin olive oil
- 2 large onions, sliced about 1/4 inch thick
- 2 tablespoons brown sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 egg
- 1 cup milk
- 1/4 cup neutral oil, like grapeseed or corn
- Heat the oven to 350 F. Put 2 tablespoons of the butter or olive oil in a medium to large skillet over medium heat. When the butter is melted or the oil is hot, add the onions and cook, stirring occasionally, until softened, about 10 minutes.
- Use the remaining butter or olive oil to grease a 9-inch round baking dish, pie plate, or ovenproof skillet. Sprinkle with brown sugar and spread the onions around the bottom.
- Mix together the flour, baking powder, salt, and sugar. Beat together the egg, milk, and neutral oil, add to the dry ingredients, and stir together quickly.
- Spread the batter over the onions and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out dry. Let stand for 5 minutes before cutting into wedges (you can invert onto a plate first if you like); serve warm.