Onion Cheese Bread Recipe

3.5 2 3
Onion Cheese Bread Recipe
Onion Cheese Bread Recipe photo by Taste of Home
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Onion Cheese Bread Recipe

Read Reviews
3.5 2 3
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Directions

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 slice: 175 calories, 10g fat (5g saturated fat), 44mg cholesterol, 378mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 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
  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

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Reviews forOnion Cheese Bread

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MY REVIEW
georgeanna User ID: 1160318 90629
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
craybern User ID: 1392024 75808
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."

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