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Vidalia Onion Custard Bread Recipe

Vidalia Onion Custard Bread Recipe photo by Taste of Home

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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.

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Vidalia Onion Custard Bread Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 8-10 Servings

20 30 50

Ingredients

1 large sweet onion, halved and sliced
3 tablespoons butter, divided
1-3/4 cups 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

In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes.
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.
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.
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.

Nutritional Facts 1 serving (1 slice) equals 173 calories, 8 g fat (5 g saturated fat), 44 mg cholesterol, 326 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Vidalia Onion Custard Bread in Quick Cooking July/August 2005, p63

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Vidalia Onion Custard Bread

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Reviewed on Jul. 02, 2010 by rmdesanto

My sister shared this recipe with me so I decided to make it with a twist. I only had half a Vidalia onion so I added 3 cloves of minced garlic to the onions as they cooked. I added fresh chopped parsley and fresh thyme to the batter. This bread is delicious and quick to make. I envision making this bread in the fall to be served with homemade soups and stew.

Reviewed on Oct. 11, 2009 by katlaydee3

Great with pasta and a salad.