Onion Cheese Bread Recipe
Onion Cheese Bread Recipe photo by Taste of Home

Onion Cheese Bread Recipe

Publisher Photo
Biscuit mix is the handy base for this tender quick bread that never fails to disappear in a snap! The savory bread goes well with any meat or soup, but it's fine alone, too. Cheddar cheese and parsley give the wedges pretty color.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12-16 servings

Ingredients

  • 1 cup chopped onion
  • 4 teaspoons vegetable oil
  • 3 cups biscuit/baking mix
  • 2 eggs
  • 1 cup milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 6 teaspoons dried parsley flakes, divided
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving (1 slice) equals 175 calories, 10 g fat (5 g saturated fat), 44 mg cholesterol, 378 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a skillet, saute onion in oil until tender. Place biscuit mix in a bowl. Combine eggs and milk; stir into biscuit mix just until combined. Stir in the onion, 1 cup of cheese and 4 teaspoons of parsley. Spread the batter into two greased 8-in. round baking pans. Sprinkle with remaining cheese and parsley. Drizzle with butter. Bake at 400° for 15-20 minutes or until cheese is melted and top of bread is lightly browned. Yield: 12-16 servings.
Originally published as Onion Cheese Bread in Taste of Home December/January 2001, p33

Nutritional Facts

1 serving (1 slice) equals 175 calories, 10 g fat (5 g saturated fat), 44 mg cholesterol, 378 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Onion Cheese Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 13, 2014

"I only made half the recipe. it was easy to divide and turned out great. The bread is moist and tasty. I made it to serve with chile. Not only did I enjoy it but my 12 and 13 year old grandsons also liked the bread. This recipe is a keeper."

MY REVIEW
Reviewed Jan. 5, 2010

"Divided this recipe in 1/2 and baked 1 w/o onions and 1 with 1/2 the onions sauteed. It was good but prefer the one w/o the onions."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT