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Sweet Onion Bread Skillet Recipe

Sweet Onion Bread Skillet Recipe photo by Taste of Home

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Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality ingredients, like fresh Vidalia onions and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

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Sweet Onion Bread Skillet Recipe

Prep: 25 min. Bake: 10min.

Yield: 4 Servings

25 10 35

Ingredients

1 large sweet onion, thinly sliced
2 tablespoons butter
2 tablespoons olive oil, divided
1 can (13.8 ounces) refrigerated pizza crust
1/4 cup grated Parmesan cheese

Directions

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

Nutritional Facts 1 wedge equals 415 calories, 17 g fat (5 g saturated fat), 19 mg cholesterol, 776 mg sodium, 53 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Sweet Onion Bread Skillet in Taste of Home June/July 2011, p43

Caramelizing Onions

To make caramelized onions, saute sliced onions in 1 to 2 tablespoons of olive oil or butter (or 1 tablespoon of each) and 1 teaspoon of sugar per onion. Cook and stir occasionally over low heat for 15-20 minutes or until onions are golden brown and tender.

You can slice a bunch of onions at once. Cut onions into uniform shapes and thicknesses to ensure they will cook evenly. Onions shrink as they cook, losing about 2/3 of their volume as the water evaporates, so slice more than you think you'll need.

Onions can be caramelized a day in advance. Cool, cover and refrigerate. The next day, reheat and serve.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Sweet Onion Bread Skillet

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Reviewed on May. 03, 2013 by gingerriss

This was super amazing. I only had crescent rolls and they were so so so good.

Reviewed on Jul. 12, 2011 by justmbeth

Made this for our family appetizer night. It was quite the hit! Definitely adding it to our rotation. Made it in our cast iron skillet, very simple to make.

Reviewed on Jun. 08, 2011 by ejshellabarger

I had leftover beer bread so I followed the instructions for the onion topping only and did not use the refrig pizza crust. The onion topping was excellent! My husband is not the biggest fan of onions but he dubbed this as a "keeper". Easy to make too.

Reviewed on May. 25, 2011 by Nikki24NikkiP

This was surprising delicious. All of my guests loved it. I did not have a 10" oven proof skillet so I used a 10" pie pan which worked great. I used a thick crust tube of Pillsbury pizza crust. Some of my guests suggested I try a thin crust next time. Be sure to use a very large onion as it shrinks as it browns.