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Sweet Onion Bread Skillet Recipe
Sweet Onion Bread Skillet Recipe photo by Taste of Home

Sweet Onion Bread Skillet Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 10min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 10min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Sweet Onion Bread Skillet in Taste of Home June/July 2011, p43

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.

Light-Bodied White Wine

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

Reviews for Sweet Onion Bread Skillet

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 9, 2014

"ANY Recipe from Lisa Speers is ALWAYS outstanding. And this one definitely is! Simple, easy and delicious. It just doesn't get better than that!"

MY REVIEW
Reviewed May. 3, 2013

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

MY REVIEW
Reviewed Jul. 12, 2011

"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."

MY REVIEW
Reviewed Jun. 8, 2011

"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."

MY REVIEW
Reviewed May. 25, 2011

"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."

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