This rich, savory bread is loaded with cheddar cheese, chopped sweet onion and crumbled bacon. The thick wedges are delicious served alongside your entree...or even used for sandwiches.—Mary Leverette, Columbia, South Carolina
- 1 large sweet onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 teaspoon minced fresh thyme
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 3 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup cold butter
- 1 cup heavy whipping cream
- 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
- 1/2 cup crumbled cooked bacon
- In a large skillet over low heat, cook onion in oil and butter for 50 minutes or until golden brown, stirring occasionally. Transfer to a greased 9-in. deep-dish pie plate; sprinkle with thyme.
- In a large bowl, combine the flour, baking powder, sugar, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. Fold in cheese and bacon. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll into a 9-in. circle. Carefully place over onions.
- Bake at 400° for 30-35 minutes or until golden brown. Immediately invert onto a large serving platter. Cool slightly; serve warm. Yield: 1 loaf (10 wedges).
Originally published as Upside-Down Onion Bread in Country Woman Christmas Annual 2010, p33
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